Complete Guide to Home Canning and Preserving by Agriculture, U.S. Dept. of -- Read -- Imperial Library of Trantor

Index

Title Page Publisher’s Note Copyright Page Acknowledgments Complete Guide to Home Canning Preface For Safety’s Sake Table of Contents CONVERSION TABLES FOR FOREIGN EQUIVALENTS Complete Guide to Home Canning, Guide 1 - PRINCIPLES OF HOME CANNING

Why can foods? How canning preserves foods Ensuring safe canned foods Ensuring high-quality canned foods Jars and lids Recommended canners Selecting the correct processing time Using tables for determining proper process times Cooling jars Testing jar seals Reprocessing unsealed jars Storing canned foods Identifying and handling spoiled canned food Preparing pickled and fermented foods Preparing butters, jams, jellies, and marmalades Canned foods for special diets Canning fruit-based baby foods How much should you can? Glossary of Terms Index of Foods

Complete Guide to Home Canning, Guide 2 - SELECTING, PREPARING, AND CANNING FRUIT AND FRUIT PRODUCTS

General

Complete Guide to Home Canning, Guide 3 - SELECTING, PREPARING, AND CANNING TOMATOES AND TOMATO PRODUCTS

General

Complete Guide to Home Canning, Guide 4 - SELECTING, PREPARING, AND CANNING VEGETABLES AND VEGETABLE PRODUCTS

ASPARAGUS—SPEARS OR PIECES BEANS OR PEAS—SHELLED, DRIED BEANS, BAKED BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE BEANS, FRESH LIMA—SHELLED BEANS, SNAP AND ITALIAN—PIECES BEETS—WHOLE, CUBED, OR SLICED CARROTS—SLICED OR DICED CORN—CREAM STYLE CORN—WHOLE KERNEL MIXED VEGETABLES MUSHROOMS—WHOLE OR SLICED OKRA PEAS, GREEN OR ENGLISH—SHELLED PEPPERS POTATOES, SWEET—PIECES OR WHOLE POTATOES, WHITE—CUBED OR WHOLE PUMPKINS AND WINTER SQUASH—CUBED SOUPS SPINACH AND OTHER GREENS SQUASH, WINTER—CUBED SUCCOTASH

Complete Guide to Home Canning, Guide 5 - PREPARING AND CANNING POULTRY, RED MEATS, AND SEAFOODS

CHICKEN OR RABBIT GROUND OR CHOPPED MEAT STRIPS, CUBES, OR CHUNKS OF MEAT MEAT STOCK (BROTH) CHILE CON CARNE CLAMS KING AND DUNGENESS CRAB MEAT FISH OYSTERS SMOKED FISH TUNA

Complete Guide to Home Canning, Guide 6 - PREPARING AND CANNING FERMENTED FOODS AND PICKLED VEGETABLES

Selection of fresh cucumbers Low-temperature pasteurization treatment Suitable containers, covers, and weights for fermenting food Salts used in pickling Fermented foods Pickled or nonfermented foods

Complete Guide to Home Canning, Guide 7 - PREPARING AND CANNING JAMS AND JELLIES

Making jelly without added pectin Extracting juices and making jelly Making jam without added pectin Making jams and jellies with added pectin Making reduced-sugar fruit spreads Remaking soft jellies

A CATALOG OF SELECTED DOVER BOOKS IN ALL FIELDS OF INTEREST

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