Every Step in Canning

About this eBook

Author

Gray, Grace Viall

Title

Every Step in Canning: The Cold-Pack Method

Credits

E-text prepared by John Hagerson, Kevin Handy, Stephen Schulze, and the Project Gutenberg Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Canning and preserving

Category

Text

eBook-No.

13775

Project Gutenberg

https://www.gutenberg.org/ebooks/13775

Release Date

October 17, 2004

Copyright

Public domain in the USA.

Contents

1. 1.EVERY STEP IN — CANNING — THE COLD-PACK METHOD — BY
2. 2.GRACE VIALL GRAY, PH.B., ED.B
3. 3.PREFACE
4. 4.CONTENTS — EVERY STEP IN CANNING
5. 5.CHAPTER I — GETTING READY TO CAN
6. 6.CHAPTER II — SOFT FRUITS AND BERRIES
7. 7.CHAPTER III — HARD FRUITS — CHART FOR CANNING SOFT FRUITS AND BERRIES
8. 8.CHAPTER IV — VEGETABLES
9. 9.CHAPTER V — SOUPS — GRAY SOUP WITHOUT STOCK — NUMBER OF MINUTES TO STERILIZE — VEGETABLE SOUP WITHOUT STOCK, USING DRY LEGUMES — NUMBER OF MINUTES TO STERILIZE — SOUP STOCK (Foundation of All Stock Soups) — NUMBER OF MINUTES TO STERILIZE — VEGETABLE SOUP WITH STOCK — NUMBER OF MINUTES TO STERILIZE — CREAM OF PEA SOUP — NUMBER OF MINUTES TO STERILIZE — CREAM OF POTATO SOUP — NUMBER OF MINUTES TO STERILIZE — BEAN SOUP — NUMBER OF MINUTES TO STERILIZE — CHICKEN SOUP STOCK (Foundation of All Chicken Soups) — NUMBER OF MINUTES TO STERILIZE — CHICKEN GUMBO — NUMBER OF MINUTES TO STERILIZE
10. 10.CHAPTER VI — JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS
11. 11.CHAPTER VII — MEAT — TIME-TABLE FOR CANNING MEAT, POULTRY AND GAME
12. 12.CHAPTER VIII — FISH — TIME-TABLE FOR BLANCHING AND STERILIZING FISH
13. 13.CHAPTER IX — EASY METHODS OF CANNING IN TIN — NUMBER OF CANS A BUSHEL FILLS
14. 14.CHAPTER X — INTERMITTENT CANNING OR FRACTIONAL STERILIZATION — TIME-TABLE FOR PRODUCTS IN GLASS — (Hot-Water Canner) — TIME-TABLE FOR PRODUCTS IN GLASS — The following vegetables should be processed the same length of time on each of three successive days: — TIME-TABLE FOR PRODUCTS IN TIN — (Hot-Water Canner) — TIME-TABLE FOR PRODUCTS IN TIN — The following vegetables should be processed the same length of time on each of three successive days: — TIME-TABLE FOR CANNING VEGETABLES STEAM PRESSURE
15. 15.CHAPTER XI — WHY CANNED GOODS SPOIL
16. 16.CHAPTER XII — GETTING READY TO DRY
17. 17.CHAPTER XIII — HOW TO DRY FRUITS — TIME-TABLE FOR DRYING FRUITS
18. 18.CHAPTER XIV — HOW TO DRY VEGETABLES — TIME-TABLE FOR DRYING VEGETABLES
19. 19.CHAPTER XV — EVERY STEP IN BRINING — TABLE FOR PRESERVATION OF VEGETABLES BY SALT
20. 20.CHAPTER XVI — CURING, SMOKING AND PRESERVING MEAT
21. 21.CHAPTER XVII — PRESERVED OR "CANNED" EGGS
22. 22.CHAPTER XVIII — HOME STORAGE OF VEGETABLES
23. 23.CHAPTER XIX — HOW TO MARKET HOME CANNED PRODUCE — LIST OF FIRMS FURNISHING SUPPLIES FOR CANNING, DRYING, PRESERVING, ETC

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