Canning, Freezin
Canning, Freezing, Storing Garden Produce
作者：United States. Department of Agriculture
体例：题 章数：105
字数：215,571 来源：Project Gutenberg
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- 原文溯源
cache/epub/59977/pg59977.txt（Project Gutenberg）
章节目录
共 105 题- Canning, Freezing, Storing Garden Produce
- Contents
- Issued in December 1977
- PART 4 Home Food Preservation
- The Whys of Food Preservation
- Heat Transfer
- High Acid
- Low Acid
- Fermentation
- Drying
- How to Minimize Quality Losses
- Handling Raw Foods
- Canning
- Headspace
- Freezing
- Drying
- Time, Energy Costs
- Cost of Home Food Preservation
- Beginner's Guide to Home Canning
- Low and High Acid Foods
- Canning Jars
- Work Fast
- Packing Methods
- Water Bath
- Pressure Canner
- After Processing
- Label and Inventory
- A Primer on Home Freezing for the Beginner
- What Freezing Does
- Pressure Canners, Vital for Low-Acid Foods
- Fruit and Vegetable Acidity
- How Food Is Heated
- Pressure Canners
- Effect of Altitude
- Home Canning of Fruits and Vegetables
- Altitude Pounds of pressure
- Altitude Corrections for Boiling Water Bath
- Equipment
- Selecting and Preparing
- Processing Fruits
- Type of Sirup Sugar (cups) Liquid (cups)
- Processing Vegetables
- Day-After Check
- Look for Spoilage
- How to Can Cut Green Beans[8]
- How to Can Peaches[9]
- Freezing Your Garden's Harvest
- Packaging Material
- Selecting and Preparing
- Freezing and Storing
- Thawing
- How to Freeze Strawberries[11]
- How to Freeze Green Peas[12]
- Jellies, Jams, Marmalades, Preserves
- Jam and Jelly Equipment
- Extraction
- When It's Done
- If It Doesn't Gel
- How to Prevent Problems With Jellied Products
- Problem Cause Prevention
- Pickles, Relishes Add Zip and Zest
- Ingredients
- Equipment
- Heat Treatment
- Pickle Problems
- Wine Making (with a note on vinegar)
- Making Red Wine
- Sugar Correction Table
- Clarifying
- Making White Wine
- Making Sweet Wine
- Vinegar
- Home Drying of Fruits and Vegetables
- Procedure
- Steps in Drying Fruits and Vegetables
- PREPARE
- PRETREAT
- DRY
- CONDITION AND STORE
- Pretreating
- Drying
- Conditioning and Storing
- Storage of Home-Preserved Foods
- Home Frozen Foods
- Don't Open
- Storing Fresh Fruit and Vegetables
- Root Crops
- Low Humidity
- High Humidity
- Tomatoes
- Onions
- Apples, Pears
- Home Storage Chart
- Other Fruit
- Resurgence of Community Canneries
- Points to Consider
- Major Costs
- Regulations
- Skills Needed
- Hours, Fees
- Questions and Answers on Food Preservation
- Food Preservation Glossary
- Footnotes
- U.S. GOVERNMENT PRINTING OFFICE: 1978 O-278-050
- Transcriber's Notes