Putting Food byABSTRACT: Safe methods of putting food by at home are specifically described. Food spoilage is traced to 1) naturally-occuring enzymes in food; 2) molds; 3) yeasts; and 4) bacteria. The importance of sanitation in home food preservation is stressed. Temperature and processing time, weights and measures, and the common ingredients for food processing - water, salt, sweetners, anti-discoloration treatments, acids, and firming agents - are discussed. Preservation methods for meats, poultry, fish, fruits, and vegetables include canning, freezing, making preserves, drying, root-cellaring, curing, sprouting, and miscellaneous techniques such as making cottage cheese and sausage. Recipes are included. A postcript contains comments on current canning worries about safety in jar closures. |
Contents
Why putby foods spoil 1 Botulism 3 Measuring acidity | 16 |
Firming agents 27 ask your County Agent | 28 |
Freezing | 189 |
Copyright | |
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Common terms and phrases
½ cup 15 minutes 20 minutes Add ½ teaspoon Add boiling adjust lids apples ascorbic acid B-W Bath baking beans berries Blanch boiling water Boiling-Water Bath 212 brine butter cheesecloth chopped citric acid clean cold water complete seals containers cooking cool quickly corn cover cup sugar drain dried dryer Exhaust to 170 Fill fish flavor food mill freeze freezer fresh frozen fruit HANDLING heat Hot pack inch of headroom jelly kettle layer Leave appropriate headroom leaving ½ inch liquid meat onions oven Pack hot peaches pectin peeled pepper pieces pint jars pounds precooked Prepare Pressure Canner Pressure-process processing purée quarts R-enamel Raw pack recipe refrigerator Remove jars salt to pints sauce Sauerkraut seals if necessary seeds simmer sirup skins slices stirring storage sulfur sweetening tablespoons teaspoon salt temperature Test dry tomatoes trays U.S. cup U.S. pint vegetables vinegar Wash Wet pack wrap