Home Canning of Fruits, Vegetables and MeatsU.S. Government Printing Office, 1942 - 48 Seiten |
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acid foods adjustment allow altitudes bacteria bath beans Beef beets berries better boiling hot boiling water bring broth caps cause cherries chicken cold water color containers cooking cool corn cover cover with hot desired directed in table enamel exhaust feet flavor formed fresh fruits gage gasket glass jars green head space heat held hot juice immediately as directed inch juice keep leave liquid machine meat metal method minutes necessary needed nonacid obtained once oven pack hot packed raw peaches pears peas period pieces Pint Plain tin plums pork possible pounds Precook Prepare preserve pressure canner prevent Process as directed Process immediately quantity quart remove rubber ring salt sealing seam simmer sirup skins spoilage steam pressure sterilized sugar table 9 tablespoons teaspoon of salt temperature tender thermometer tight tomatoes types vegetables Wash
Bibliografische Informationen
| Titel | Home Canning of Fruits, Vegetables and Meats Ausgabe 1762 von Farmers bulletin |
| Autoren | Louise Stanley, Dorothy Esther Shank, Mabel Clare Stienbarger |
| Ausgabe | überarbeitet |
| Verlag | U.S. Government Printing Office, 1942 |
| Original von | University of Illinois in Urbana-Champaign |
| Digitalisiert | 8. Okt. 2010 |
| Länge | 48 Seiten |
| Zitat exportieren | BiBTeX EndNote RefMan |