Book of Instructions: Canning Formulae and Recipes - Canning and preserving - 47 pages |
Common terms and phrases
1½ oz 15 minutes 20 minutes 21½ lbs 212 degrees 240 degrees acid apples bay leaves beet black pepper blanch boil and cook boiler boiling water brine bring butter cane sugar caramel catsup cayenne pepper cent cherries chicken clean cold water color cool core corn crate degrees density drain factory ferment germs fill with hot fish flavor formula fruit gallons water gals glass jars grade grees ground white pepper halves heat hot dip hot syrup hot water inch jelly juice kraut LIMA BEANS meat minutes at 240 minutes in boiling okra onions open kettle packed peaches peas peelers peeling place in kettle pork potatoes preserves process kettle pulp pulper quantity remove require roasting Saigon Cinnamon salt scalding sealed seed skin slices soak solder Standard steam pressure stem sterilization tank Tartaric Acid temperature tip and process tomatoes vegetables water gives syrup water or syrup