Every Step in Canning eBook

This eBook from the Gutenberg Project consists of approximately 223 pages of information about Every Step in Canning.
Table of Contents
Section Page

Start of eBook1
GETTING READY TO CAN1
DRAWBACKS OF THE OLD METHODS1
THE COLD-PACK METHOD2
EXPENSIVE OUTFITS NOT ESSENTIAL3
CHAPTER II6
HOW TO ADJUST THE COVERS8
STERILIZING8
STEPS IN CANNING SOFT FRUITS AND BERRIES9
SIRUPS10
CHAPTER III11
PINEAPPLES11
STEPS IN CANNING PINEAPPLE12
APPLES13
ORANGES14
PEARS, QUINCES AND RHUBARB14
WHAT A BUSHEL OF FRUIT WILL YIELD15
CANNING WITHOUT SUGAR15
WHEN TO CAN16
CHART FOR CANNING SOFT FRUITS AND BERRIES16
CHAPTER IV20
TOMATOES20
THE WAY TO SEAL22
HOW OTHER VEGETABLES ARE CANNED23
STEPS IN CANNING VEGETABLES24
SPECIAL DIRECTIONS FOR VARIOUS VEGETABLES25
CHARTS FOR CANNING ALL VEGETABLES AND GREENS26
CHAPTER V29
TOMATO ACID CHECKS BACTERIA34
TIME-TABLE FOR SOUPS35
NUMBER OF MINUTES TO STERILIZE35
NUMBER OF MINUTES TO STERILIZE35
NUMBER OF MINUTES TO STERILIZE35
NUMBER OF MINUTES TO STERILIZE36
NUMBER OF MINUTES TO STERILIZE36
NUMBER OF MINUTES TO STERILIZE36
NUMBER OF MINUTES TO STERILIZE37
NUMBER OF MINUTES TO STERILIZE37
NUMBER OF MINUTES TO STERILIZE37
CHAPTER VI37
STEPS IN JELLY MAKING40
JAMS AND BUTTERS41
SPECIAL DIRECTIONS FOR JELLY AND JAM MAKING43
CHART FOR JELLY AND JAM MAKING44
CHAPTER VII47
GOULASH49
LIVER SAUSAGE49
HEAD CHEESE49
CORNED BEEF50
CANNED PORK50
HOW TO CAN POULTRY AND GAME WITH THE BONES REMOVED50
FRIED SPRING CHICKEN51
HOW TO CAN COCKERELS51
CUTTING UP AND DRAWING CHICKENS51
PACKING CHICKEN52
PIGEONS52
PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS53
RABBIT SAUSAGE53
RABBIT MINCE-MEAT53
STEPS IN CANNING MEAT AND GAME53
CHAPTER VIII55
PREPARATION OF FISH FOR CANNING55
CANNING THE FISH56
SOFTENING OF BONES IN FISH56
FRIED FISH58
BAKED FISH58
ANOTHER FORMULA FOR MISCELLANEOUS FISH59
CANNED FISH IN OIL59
CANNED FISH IN TOMATO SAUCE59
FISH CHOWDER59
FISH ROE60
OYSTERS60
CLAMS60
CLAM BROTH AND CHOWDER61
SHRIMPS61
SALMON61
AMERICAN OR DOMESTIC SARDINES62
CANNING SARDINES IN SAUCE62
SARDINES IN OIL62
CRAB MEAT62
FLAKED CODFISH62
CRAWFISH62
TIME-TABLE FOR BLANCHING AND STERILIZING FISH63
CHAPTER IX63
ADVANTAGES OF CANS63
ADJUSTING THE SEAMING ROLLS65
THE TINNING OUTFIT66
PREPARING OLD CANS FOR REFILLING67
THE SOLDERING OUTFIT68
RULES FOR STERILIZING69
NUMBER OF CANS A BUSHEL FILLS70
CHAPTER X70
TIME-TABLE FOR PRODUCTS IN GLASS71
TIME-TABLE FOR PRODUCTS IN GLASS72
TIME-TABLE FOR PRODUCTS IN TIN72
TIME-TABLE FOR PRODUCTS IN TIN73
CHAPTER XI75
CAN-RUBBERS75
GLASS JARS76
FLAT SOUR76
TROUBLES WITH CORN77
BEETS, THEIR LOSS OF COLOR77
CLOUDY PEAS78
SHRINKAGE OF PRODUCT DURING CANNING78
SHRINKAGE OF GREENS78
LOSS OF LIQUID DURING CANNING78
79
OPERATION OF HOT-WATER-BATH OUTFIT79
OPERATION OF STEAM PRESSURE AND PRESSURE COOKER CANNER79
BREAKAGE OF JARS80
MOLD ON CANNED PRODUCTS80
ACIDITY OF TOMATOES AFTER CANNING80
WATER REQUIREMENTS FOR HOME CANNING80
TOO MUCH SALT IN CANNED GOODS INJURIOUS TO QUALITY81
ALTITUDE AND ITS EFFECT ON CANNING81
BERRIES OR FRUIT RISING TO THE TOP81
TROUBLES WITH TIN CANS81
FROZEN PRODUCTS82
CHAPTER XII82
THE ADVANTAGES OF DRYING83
CHAPTER XIII87
HOW TO REGULATE THE HEAT88
STEPS IN FRUIT DRYING92
FRUIT PASTES92
CANDIED FRUITS AND VEGETABLES92
TIME-TABLE FOR DRYING FRUITS93
CHAPTER XIV93
GENERAL SUGGESTIONS97
TIME-TABLE FOR DRYING VEGETABLES98
CHAPTER XV100
THREE METHODS OF SALTING FOOD100
POINTS TO REMEMBER105
TABLE FOR PRESERVATION OF VEGETABLES BY SALT106
CHAPTER XVI106
METHODS OF CURING MEAT107
UTENSILS FOR CURING107
PRESERVATIVES108
THE SUGAR BRINE CURE108
CORNED BEEF109
PLAIN SALT PORK110
SMOKING CURED MEATS110
SAUSAGE111
CHAPTER XVII112
METHOD OF STORING113
WATER GLASS METHOD113
LIMEWATER METHOD113
CANDLING EGGS AT HOME114
HOMEMADE CANDLER114
SIGNS OF A GOOD EGG114
PACKING THE EGGS114
HOW TO USE PRESERVED EGGS115
CHAPTER XVIII115
CELLAR STORAGE116
PIT STORAGE117
OUTDOOR CELLAR STORAGE118
ATTIC STORAGE118
SAND BOX STORAGE119
PANTRY STORAGE119
TABLE FOR VEGETABLE STORAGE119
CHAPTER XIX124
LIVING UP TO CONTRACTS127
THE USE OF LABELS IN CANNING128
PACKING GLASS FOR SHIPPING128
PACKING TIN FOR SHIPPING128
SHIPPING TERMS128
Copyrights
Project Gutenberg
Every Step in Canning from Project Gutenberg. Public domain.
Follow Us on Facebook