Author: Carole A. Davis
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 76
Book Description
Extract: Because many people had questions and problems about canning fruits and vegetables, a nationwide survey was conducted to obtain a clear picture of the home canning situation. Data were collected on fruit and vegetable canning procedures and equipment used by households, their sources of instruction, and food spoilage observed. This information was based on practices followed in 1975, when one out of three households canned fruits, vegetables, or both. These products were canned in only 20 percent of the households in large metropolitan areas compared with 50 percent in rural areas. Tomatoes were the most popular item and were canned by three out of four households. Approximately one-fourth of the households reported some spoilage in their home-canned fruits and vegetables. Three out of four canners believed that it was due to lids that failed to seal properly. Although the survey did not determine the actual cause, information given by home canners indicated that some spoilage undoubtedly resulted from improper procedures. (author/wbf).
Practices Used for Home Canning of Fruits and Vegetables
Author: Carole A. Davis
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 76
Book Description
Extract: Because many people had questions and problems about canning fruits and vegetables, a nationwide survey was conducted to obtain a clear picture of the home canning situation. Data were collected on fruit and vegetable canning procedures and equipment used by households, their sources of instruction, and food spoilage observed. This information was based on practices followed in 1975, when one out of three households canned fruits, vegetables, or both. These products were canned in only 20 percent of the households in large metropolitan areas compared with 50 percent in rural areas. Tomatoes were the most popular item and were canned by three out of four households. Approximately one-fourth of the households reported some spoilage in their home-canned fruits and vegetables. Three out of four canners believed that it was due to lids that failed to seal properly. Although the survey did not determine the actual cause, information given by home canners indicated that some spoilage undoubtedly resulted from improper procedures. (author/wbf).
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 76
Book Description
Extract: Because many people had questions and problems about canning fruits and vegetables, a nationwide survey was conducted to obtain a clear picture of the home canning situation. Data were collected on fruit and vegetable canning procedures and equipment used by households, their sources of instruction, and food spoilage observed. This information was based on practices followed in 1975, when one out of three households canned fruits, vegetables, or both. These products were canned in only 20 percent of the households in large metropolitan areas compared with 50 percent in rural areas. Tomatoes were the most popular item and were canned by three out of four households. Approximately one-fourth of the households reported some spoilage in their home-canned fruits and vegetables. Three out of four canners believed that it was due to lids that failed to seal properly. Although the survey did not determine the actual cause, information given by home canners indicated that some spoilage undoubtedly resulted from improper procedures. (author/wbf).
Home Canning of Fruits and Vegetables
Author: United States. Bureau of Human Nutrition and Home Economics
Publisher:
ISBN:
Category : Canned fruit
Languages : en
Pages : 24
Book Description
Publisher:
ISBN:
Category : Canned fruit
Languages : en
Pages : 24
Book Description
Home Canning of Fruits and Vegetables
Author: United States. Agricultural Research Service. Consumer and Food Economics Research Division
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 32
Book Description
Abstract: The proper and safe methods for the domestic canning of various fruits and vegetables are explored, focusing on equipment preparation, canning procedures and raw food processing prior to packing. Molds, yeasts, bacteria and enzymes may cause food spoilage or undesirable changes unless food is processed properly. Processing is done either in a boiling water-bath or in a pressure cooker. Most fruits, tomatoes and pickled vegetables require a boiling-water bath canner, whereas common vegetables should be processed with a steam-pressure canner. Specific directions are supplied for the canning of fruits ranging from apples to rhubarb and plums, and of vegetables ranging from asparagus to snap beans and cream style corn.
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 32
Book Description
Abstract: The proper and safe methods for the domestic canning of various fruits and vegetables are explored, focusing on equipment preparation, canning procedures and raw food processing prior to packing. Molds, yeasts, bacteria and enzymes may cause food spoilage or undesirable changes unless food is processed properly. Processing is done either in a boiling water-bath or in a pressure cooker. Most fruits, tomatoes and pickled vegetables require a boiling-water bath canner, whereas common vegetables should be processed with a steam-pressure canner. Specific directions are supplied for the canning of fruits ranging from apples to rhubarb and plums, and of vegetables ranging from asparagus to snap beans and cream style corn.
Home Canning of Fruits and Vegetables
Author: United States. Agricultural Research Service. Consumer and Food Economics Institute
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 32
Book Description
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 32
Book Description
Home Canning of Fruits and Vegetables
Author:
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 32
Book Description
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 32
Book Description
Food in Jars
Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
Book Description
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.
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
Book Description
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.
Home Canning of Fruits, Vegetables and Meats
Author: Louise Stanley
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 52
Book Description
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 52
Book Description
Home Canning of Fruits and Vegetables
Author:
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 20
Book Description
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 20
Book Description
Home Canning of Fruits and Vegetables
Author: Eleanore G. Davis
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 18
Book Description
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 18
Book Description
Home Canning of Fruits and Vegetables
Author: Canada. Department of Agriculture. Consumer Section
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 22
Book Description
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 22
Book Description