Canning practice & control
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Canning practice & control

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Published by Chapman and Hall in London .
Written in English


Book details:

Edition Notes

StatementO. Jones.
The Physical Object
Pagination322p. :
Number of Pages322
ID Numbers
Open LibraryOL20255456M

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Canning practice and control,. [Osman Jones; T W Jones] Home. WorldCat Home About WorldCat Help. Search. Search for Library Items Search for Lists Search for Contacts Search for a Library. Create Book\/a>, schema:CreativeWork\/a> ; \u00A0\u00A0\u00A0 library. Additional Physical Format: Online version: Jones, Osman. Canning practice and control. London, Chapman & Hall, (OCoLC) Document Type. Principles of Home Canning 1 Ensuring high-quality canned foods Begin with good-quality fresh foods suitable for canning. Quality varies among varieties of fruits and vegetables. Many county Extension offices can recommend varieties best suited for canning. Examine food carefully for freshness and wholesomeness. Discard diseased and moldy. Water-bath canning: This method, sometimes referred to as hot water canning, uses a large kettle of boiling water. Filled jars are submerged in the water and heated to an internal temperature of degrees for a specific period of time. Use this method for processing high-acid foods, such as tomatoes, fruit and items made from it, pickles, and.