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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Page 139
... tartaric acid ; turn on steam and heat to 180 degrees . Mix 1⁄2 gal . white of egg free from yolk an equal bulk of water , crush the egg - shells and add thereto ; stir this thoroughly in the melted jelly , bring to a boil and strain ...
... tartaric acid ; turn on steam and heat to 180 degrees . Mix 1⁄2 gal . white of egg free from yolk an equal bulk of water , crush the egg - shells and add thereto ; stir this thoroughly in the melted jelly , bring to a boil and strain ...
Page 140
... Tartaric Acid . 21⁄2 lbs . Salt . 2 oz . Ground Black Pepper . Trimmings and odd pieces of lean beef are used ; cut in small pieces and plunge in a boiling solution of salt 3 lbs . , water 122 gals . , cook until moderately well done ...
... Tartaric Acid . 21⁄2 lbs . Salt . 2 oz . Ground Black Pepper . Trimmings and odd pieces of lean beef are used ; cut in small pieces and plunge in a boiling solution of salt 3 lbs . , water 122 gals . , cook until moderately well done ...
Page 150
... Tartaric Acid ; stir and beat the mix- ture , adding cold water gradually until 3 gals . of a smooth , heavy syrup is produced . No heat whatever must be used in the prepara- tion of this article . PLAIN SOUP STOCK . 1000 lbs . Beef ...
... Tartaric Acid ; stir and beat the mix- ture , adding cold water gradually until 3 gals . of a smooth , heavy syrup is produced . No heat whatever must be used in the prepara- tion of this article . PLAIN SOUP STOCK . 1000 lbs . Beef ...
Page 178
... Tartaric acid coagulant . Using concentrated juice , make same as hot process , cooking syrup to 6 degrees less than called for above . For each 100 lbs . fruit add 2 gals . concentrated juice and set with 12 pints tartaric acid ...
... Tartaric acid coagulant . Using concentrated juice , make same as hot process , cooking syrup to 6 degrees less than called for above . For each 100 lbs . fruit add 2 gals . concentrated juice and set with 12 pints tartaric acid ...
Page 179
... tartaric acid coagulant . From Hot Process Pure Sugar and Fruit , stored in bulk , using juice from press . 100 lbs . Pure Sugar Preserve . 64 gals . Apple Juice . 50 lbs . Glucose . 11⁄2 pints Tartaric Acid Coagulant . 3 oz ...
... tartaric acid coagulant . From Hot Process Pure Sugar and Fruit , stored in bulk , using juice from press . 100 lbs . Pure Sugar Preserve . 64 gals . Apple Juice . 50 lbs . Glucose . 11⁄2 pints Tartaric Acid Coagulant . 3 oz ...
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Common terms and phrases
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