A Complete Course in Canning: Being a Thorough Exposition of the Best Practical Methods of Hermetically Sealing Canned Foods, and Preserving Fruits and Vegetables: Originally Republished from the Serial Articles Appearing in "the Canning Trade," the Canned Food Authority. Rev. Up to DatePress of the Canning trade, 1919 - 272 pages |
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½ lb ½ pound 15 minutes 212 degrees 240 degrees 30 minutes alcohol allspice amount Bay Leaves beans beef Black Pepper blanch boiler boiling water brine butter canners catsup cayenne pepper celery cent chicken chopped clean cloves coils cold water color CONDENSED cool core corn crates drain evaporation exhaust box extra Extract factory fill with hot finished flavor fluid ounces fruit gallons water glucose grade Ground White Pepper handle heat inches jacketed kettle jelly kraut label lemon liquor machine meat minutes at 212 onions pack packers peaches peas pectin peel pints pipe place in kettle pound ground pounds Salt pounds sugar preservative process kettle pulp pulper remove retort ripe Saigon cinnamon sauce scalding seal and process seed slices soak SOUP spices sugar syrup tank tartaric acid temperature tip and process turn on steam vegetables vinegar wash waste white pepper