Every Step in Canning The Cold-Pack Method
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English
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The Project Gutenberg eBook, Every Step in Canning, by Grace Viall Gray
E-text prepared by John Hagerson, Kevin Handy, Stephen Schulze, and the Project Gutenberg Online Distributed Proofreading Team
EVERY STEP IN
CANNING
THE COLD-PACK METHOD
BY
GRACE VIALL GRAY, PH.B., ED.B
PREFACE
CONTENTS
EVERY STEP IN CANNING
CHAPTER I
GETTING READY TO CAN
CHAPTER II
SOFT FRUITS AND BERRIES
CHAPTER III
HARD FRUITS
CHART FOR CANNING SOFT FRUITS AND BERRIES
CHAPTER IV
VEGETABLES
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
CHAPTER VI
JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS
CHAPTER VII
MEAT
TIME-TABLE FOR CANNING MEAT, POULTRY AND GAME
CHAPTER VIII
FISH
TIME-TABLE FOR BLANCHING AND STERILIZING FISH
CHAPTER IX
EASY METHODS OF CANNING IN TIN
NUMBER OF CANS A BUSHEL FILLS
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
CHAPTER XI
WHY CANNED GOODS SPOIL
CHAPTER XII
GETTING READY TO DRY
CHAPTER XIII
HOW TO DRY FRUITS
TIME-TABLE FOR DRYING FRUITS
CHAPTER XIV
HOW TO DRY VEGETABLES
TIME-TABLE FOR DRYING VEGETABLES
CHAPTER XV
EVERY STEP IN BRINING
TABLE FOR PRESERVATION OF VEGETABLES BY SALT
CHAPTER XVI
CURING, SMOKING AND PRESERVING MEAT
CHAPTER XVII
PRESERVED OR "CANNED" EGGS
CHAPTER XVIII
HOME STORAGE OF VEGETABLES
CHAPTER XIX
HOW TO MARKET HOME CANNED PRODUCE
LIST OF FIRMS FURNISHING SUPPLIES FOR CANNING, DRYING, PRESERVING, ETC
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