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1942 government allowance acid Slightly tart active boil additional salt ascorbic acid Blanch in boiling Blanch in salted blanching water boiling point brine Canner Chenoweth 1930 cloudy cold water corn covered with alternate Culpepper 1924 cup of sugar cups of raw cups of water double boiler Faded filled two pint filling the jar five minutes flat four cups fresh boiling water fresh water green beans jars of rhubarb jars were processed kernels layers of sugar liquor Magoon and Culpepper method Mildly acid Slightly one-half cups One-half teaspoon packed raw palatable peas petcock Pfund Pint glass pint jar poor pressure cooker Process for 30 quart of rhubarb raw rhubarb Recommendations salt per pint salt was added samples scalding Score Card similarly treated sirup Soft Mildly acid spoiled steam Strasburger Summary Table teaspoon of salt tender texture three hours three minutes Treated similarly U.S. Dept University of Connecticut unpalatable