A Complete Course in Canning PDF Download

Author:
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 192

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Author: Susan Featherstone
Publisher: Woodhead Publishing
ISBN: 0857096850
Category : Technology & Engineering
Languages : en
Pages : 395

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A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. - Continues the tradition of the series that has educated professionals and students for over 100 years - Covers all aspects of the canning process, including planning, processing, storage, and control - Analyzes worldwide food regulations, standards, and food labeling - Incorporates processing operations, plant location, and sanitation

Author: Diane Devereaux
Publisher: Callisto Media, Inc.
ISBN: 1646119827
Category : Cooking
Languages : en
Pages : 292

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The can-do guide to water bath and pressure canning for beginners For many people, canning conjures memories of cozy kitchens filled with fresh flavors. Whether you’re picking up this time-honored tradition again or just starting out, The Beginner’s Guide to Canning teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more. This beginner’s guide starts your canning journey with an easy primer laying out all the essential information about pressure and water bath canning. In the first chapter, you’ll find several easy, sure-fire hits, like Low-Sugar Berry Jam and Dilly Beans, including step-by-step illustrations. From there, try your new skills with any of the 90 comforting classics and new twists that are sure to tickle your taste buds. The Beginner’s Guide to Canning includes: Safe & practical—Explore the nuts and bolts of canning, including a look at the necessary equipment, ingredients, and fundamental rules of safe canning. Savor the seasons—With dozens of delicious, easy-to-follow recipes, you can preserve seasonal flavors to enjoy all year round, like Apple-Peach Butter and Simple Spaghetti Sauce. Spread the love—A whole chapter is dedicated to delicious, giftable treats, like Rhubarb Chardonnay Jam, Raspberry-Chocolate Ice Cream Topping, and Pepper Jelly. Can you preserve it? Yes, you can with The Beginner’s Guide to Canning.

Author: Pittsburgh, Pa. Carnegie Free Library of Alleghany
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 638

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Author:
Publisher:
ISBN:
Category : Agricultural estension work
Languages : en
Pages : 1654

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Author: Chicago Public Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 170

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Author: Chicago Public Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 446

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Author: American Chemical Society
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 1598

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Proceedings of the Society are included in v. 1-59, 1879-1937.

Author: Carnegie Library of Pittsburgh
Publisher:
ISBN:
Category :
Languages : en
Pages : 664

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Author: Carnegie Library of Pittsburgh
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 662

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