Home Canning of Fruits, Vegetables and Meats
Author | : Louise Stanley |
Publisher | : |
Total Pages | : 52 |
Release | : 1942 |
Genre | : Canning and preserving |
ISBN | : |
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Author | : Louise Stanley |
Publisher | : |
Total Pages | : 52 |
Release | : 1942 |
Genre | : Canning and preserving |
ISBN | : |
Author | : Dorothy Ayers Loudon |
Publisher | : |
Total Pages | : 42 |
Release | : 1925 |
Genre | : Canning and preserving |
ISBN | : |
Author | : Emma J. Thiessen |
Publisher | : |
Total Pages | : 6 |
Release | : 1940* |
Genre | : Canning and preserving |
ISBN | : |
Author | : Carole Cancler |
Publisher | : Penguin |
Total Pages | : 529 |
Release | : 2012-10-02 |
Genre | : Cooking |
ISBN | : 161564296X |
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Author | : U. S. Department of Agriculture |
Publisher | : |
Total Pages | : 206 |
Release | : 2020-01-11 |
Genre | : Cooking |
ISBN | : 9781643890616 |
This deluxe reprint Legacy Edition of Canning and Preserving Fruits, Vegetables, and Meats is an anthology of USDA Farmers' Bulletin pamphlets from 1900-1950 that are full of old-time tips and methods for learning the skills of canning and home preservation in the traditional way. This handy guide touches on every aspect of canning, canning equipment, preservation conditions, instructions for virtually every farm vegetable, fruit, and meat, and sanitation. Perfect for anyone looking for new ideas, or for finding some of the excellent "lost knowledge" of the past!
Author | : Marisa McClellan |
Publisher | : Running PressBook Pub |
Total Pages | : 242 |
Release | : 2012-05-22 |
Genre | : Cooking |
ISBN | : 0762441437 |
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author | : William Schafer |
Publisher | : |
Total Pages | : 36 |
Release | : 1991 |
Genre | : Canning and preserving |
ISBN | : |
Author | : United States Department of Agriculture National Institute of Food and Agriculture |
Publisher | : |
Total Pages | : 196 |
Release | : 2020-05-29 |
Genre | : |
ISBN | : |
The Complete Guide to Home Canning (2020 print). Principles of Home Canning Fruit and Fruit Products, Tomatoes and Tomato Products, Vegetables and Vegetable Products, Poultry, Red Meats, and Seafood, Fermented Food and Pickled Vegetables, Jams and Jellies. Preface Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part of this publication is a series of canning guides for specific foods. These guides offer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles and relishes. Handy guidelines for choosing the right quantities and quality of raw foods accompany each set of directions for fruits, tomatoes, and vegetables. Most recipes are designed to yield a full canner load of pints or quarts. Finally, processing adjustments for altitudes above sea level are given for each food. This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices. Research is continually being conducted in areas that affect food preservation recommendations. Make sure your food preservation information is always current with up-to-date tested guidelines. Notice This is a re-paperback book version of the "Complete Guide to Home Canning Revised 2015 - (2020 Print)". Full version, All Chapters included. This publication is available (Electronic version) in the official website of the U.S. Department of Agriculture. Black and white print edition. Disclaimer: "The use or appearance of U.S. Department of Agriculture (USDA), text, images or logos, Seals on this version does not imply or constitute endorsement of the distribution service."
Author | : Karen Kettlewell Harrington |
Publisher | : |
Total Pages | : 8 |
Release | : 1982 |
Genre | : Canning and preserving |
ISBN | : |
Author | : Cassandra Williams |
Publisher | : |
Total Pages | : 186 |
Release | : 2021-02-11 |
Genre | : |
ISBN | : 9781914128547 |