Home Canning
Home Canning of Fruits and Vegetables
作者：United States. Agricultural Research Service. Human Nutrition Research Division
体例：题 章数：100
字数：57,935 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（57,935 字）。
- 分章依据
- 按「题」标记切分为 100 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 579 字。
- 原文溯源
cache/epub/66136/pg66136.txt（Project Gutenberg）
章节目录
共 100 题- Home CANNING of Fruits and Vegetables
- CONTENTS
- Home CANNING of Fruits and Vegetables
- Right Canner for Each Food
- Getting Your Equipment Ready
- Steam-Pressure Canner
- The food is to be processed at 10 pounds steam pressure; so—
- Water-Bath Canner
- Glass Jars
- Tin Cans
- Type Recommended for—
- A can sealer is needed if tin cans are used.]
- General Canning Procedure
- Selecting Fruits and Vegetables for Canning
- Washing
- Filling Containers
- Closing Glass Jars
- Exhausting and Sealing Tin Cans
- Processing
- Cooling Canned Food
- Day-After-Canning Jobs
- Label jars after they have been cooled.]
- Storing Canned Food
- On Guard Against Spoilage
- How To Can Fruits, Tomatoes, Pickled Vegetables
- Points on Packing
- To hot pack fruit, pack heated fruit loosely into jars.]
- Sweetening Fruit
- Canning Unsweetened Fruit
- Processing in Boiling-Water Bath
- To Figure Yield of Canned Fruit From Fresh
- Directions for Fruits, Tomatoes, Pickled Vegetables
- Apples
- Applesauce
- Apricots
- Beets, Pickled
- Berries, Except Strawberries
- Cherries
- Fruit Juices
- Fruit Purees
- Peaches
- Pears
- Plums
- Rhubarb
- Tomatoes
- Tomato Juice
- How To Can Vegetables
- Points on Packing
- Processing in a Pressure Canner
- To Figure Yield of Canned Vegetables From Fresh
- Directions for Vegetables
- Asparagus
- Beans, Dry, With Tomato or Molasses Sauce
- Beans, Dry, Baked
- Beans, Fresh Lima
- Beans, Snap
- Beets
- Beets, Pickled
- Carrots
- Corn, Cream-Style
- Pint jars 95 minutes
- No. 2 cans 105 minutes
- Pint jars 85 minutes
- No. 2 cans 105 minutes
- Corn, Whole-Kernel
- Hominy
- Mushrooms
- No. 2 cans 30 minutes
- Okra
- Peas, Fresh Blackeye (Cow-peas, Blackeye Beans)
- Peas, Fresh Green
- Potatoes, Cubed
- Potatoes, Whole
- Pumpkin, Cubed
- Pumpkin, Strained
- Spinach (and Other Greens)
- Squash, Summer
- Squash, Winter
- Sweetpotatoes, Dry Pack
- Sweetpotatoes, Wet Pack
- Questions and Answers
- Q. _Is it safe to process foods in the oven?_
- Q. _May a pressure canner be used for processing fruits and tomatoes?_
- Q. _Must glass jars and lids be sterilized by boiling before canning?_
- Q. _Why is liquid sometimes lost from glass jars during processing?_
- Q. _Should liquid lost during processing be replaced?_
- Q. _Is it safe to use canned food if liquid is cloudy?_
- Q. _Why does canned fruit sometimes float in jars?_
- Q. _Is it safe to can foods without salt?_
- Q. _What makes canned foods change color?_
- Q. _Is it safe to eat discolored canned foods?_
- Q. _Does ascorbic acid help keep fruits and vegetables from darkening?_
- Q. _Is it all right to use preservatives in home canning?_
- Q. _Why do the undersides of metal lids sometimes discolor?_
- Q. _Is it safe to leave food in tin cans after opening?_
- INDEX
- MORE INFORMATION
- This is a _Consumer Service_ of USDA
- U.S. GOVERNMENT PRINTING OFFICE: 1965 O—773-146
- Transcriber’s Notes