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Author: United States Department of Agriculture National Institute of Food and Agriculture Publisher: ISBN: 9781659209532 Category : Languages : en Pages : 195
Book Description
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, seafood, 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.
Author: United States Department of Agriculture National Institute of Food and Agriculture Publisher: ISBN: 9781659209532 Category : Languages : en Pages : 195
Book Description
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, seafood, 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.
Author: Tracy Falbe Publisher: Falbe Publishing ISBN: Category : Cooking Languages : en Pages : 35
Book Description
Preserve the bounty of your garden, support local growers, claim total control over ingredients, increase your food security, and enjoy great tasting foods that beat the pants off of anything from a factory. All of this is possible with home canning, and you are absolutely capable of mastering this easy-to-learn and affordable food preservation method. Once the commonplace domestic art of most households, home canning faded for a while but is again attracting a new generation of enthusiasts. This short guide quickly presents everything you need to know to safely preserve delicious foods like jams, fruits, relishes, pickles, soups, and most importantly tomatoes. Nothing at the store tastes as good as homemade tomato sauce preserved from tomatoes the day they were picked at the perfect peak of ripeness. Stop wondering if you could can food in your home kitchen and start doing it. This guide is written from the direct experience of the author who uses both the boiling water bath and pressure canning methods to preserve a variety of foods. This guide specifically addresses how to use a boiling water bath and a pressure canner. You will also learn how to easily decide which one you should use for any specific food. The principles of safety and how to prevent food spoilage are explained. A selection of recipes for popular foods is also included with a detailed emphasis on ways to preserve tomatoes and applesauce. Advice on ways to find affordable fresh local produce is also offered. If you are interested in affordably improving the quality of the food you eat, supporting local food, and expanding the productivity of your home garden, then you definitely need to learn home canning.
Author: U.S. Dept. of Agriculture Publisher: Courier Corporation ISBN: 0486145247 Category : Cooking Languages : en Pages : 194
Book Description
Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.
Author: U.S. Department Of Agriculture Publisher: Martino Fine Books ISBN: 9781614273486 Category : Technology & Engineering Languages : en Pages : 224
Book Description
2012 Reprint. Exact facsimile of the original editions, not reproduced with Optical Recognition Software. This book comprises seven pamphlets originally published as a consumer service of the United States Department of Agriculture. Covers all aspects of home canning, preserving and Freezing. Profusely illustrated.
Author: U.S. Department of Agriculture Publisher: Lulu.com ISBN: 035978366X Category : Languages : en Pages : 194
Book Description
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 irst part of this publication explains the scientiic 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 speciic foods. These guides ofer 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.
Author: U S Dept of Agriculture Publisher: ISBN: 9781738959297 Category : Languages : en Pages : 0
Book Description
Printed in Color. 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, seafood, 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.
Author: Shirley B George Publisher: Independently Published ISBN: Category : Languages : en Pages : 148
Book Description
Do you wish to learn how to can and preserve food or maybe you want to attempt new delicious recipes for pressure canning food? If you are interested in both savory and mouth-watering canned meals, this is the right guide for you. This essential guide explains how straightforward and safe, canning different kinds of food can be, using a pressure canner. You will learn to pressure can fruits, pickled foods, vegetables, tomatoes sauce, beans, seafood, meat and other low acid foods. You will not only learn the rudimentary aspect of pressure canning, you will also understand the most favorable condition for canning, so you can stock your pantry with delicious meals you love to eat. In the Pressure Canning Guide, you will find: Comprehensive instructions and guidelines for safe canning Lists of the required equipments and utensil to get started 60 delicious recipes for pressure canning, from kitchen staples such as stuck and beans to vegetables, fruits, meats and more. This Ultimate Guide will make a valuable addition to your kitchen library Get a copy today and start enjoying the foods you and your family love to eat.
Author: U. S. Department of Agriculture Publisher: ISBN: 9781643891460 Category : Languages : en Pages : 202
Book Description
This deluxe unabridged reprint Legacy Edition of The USDA Complete Guide To Home Canning is a richly illustrated and info-packed instruction manual and recipe book with ideas and processes for traditional food preservation, home canning, and pickling/fermentation. Revised in 2015, this book is sure to make the home food preserver happy.
Author: United States Department of Agriculture National Institute of Food and Agriculture
Author: Alltrista Consumer Products
Author: United States Department of Agriculture National Institute of Food and Agriculture
Author: Tracy Falbe
Author: U.S. Dept. of Agriculture
Author: U.S. Department Of Agriculture
Author: U.S. Department of Agriculture
Author: U S Dept of Agriculture
Author: Shirley B George
Author: U. S. Department of Agriculture
Author: