By Grace Viall Gray
Each Step in Canning is gifted the following in a top quality paperback version. This renowned vintage paintings through Grace Viall grey is within the English language. in case you benefit from the works of Grace Viall grey then we hugely suggest this ebook to your ebook assortment.
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Additional info for Every Step In Canning
Pack the breastbone with a thigh inside. 4. Pack the backbone and ribs with a leg inside. 5. Pack the legs large end downward, alongside the breastbone. 6. Pack the wings. 7. Pack the wishbone. 8. Pack the fillets. 9. Pack the neck−bone. 10. Pour on boiling water to within one inch of the top; add a level teaspoonful of salt; place the rubber and cap in position, partially seal, and sterilize for the length of time given below for the particular type of outfit used: Water bath, home made or commercial (pint or quart jars) 1 hour Water seal, 214° 5 pounds steam−pressure 10 to 15 pounds steam−pressure 3 hours 2 hours 1 hour Remove jars; tighten covers; invert to cool, and test joints.
Cut up into convenient portions for cooking or canning. 4. Sauté, fry or bake, broil or stew as desired. This step can be omitted if you are an experienced canner. 5. Pack in sterilized, hot jars or tin cans. 6. Add 1 level teaspoonful salt per quart of meat for seasoning if not already seasoned. 7. If glass jars put on rubber and seal, not too tight. Seal tin cans. 8. Process in boiling water or steam under pressure. 9. Remove, completely seal the jar. 10. Invert to cool and test the joint. 11.
In steam−pressure outfit, 5 pounds, 60. In pressure−cooker outfit, 10 to 15 pounds, 45. CHAPTER VI JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS For jelly making select firm, slightly underripe fruit that is fairly acid and contains a large amount of pectin. Fruit that is just a little underripe contains more pectin than the mature or overripe fruits. Pectin is the substance that makes jelly harden. This fundamental jelly−making quality does not exist in all fruits. Such fruits as currants, crab apples and grapes contain much pectin and are, therefore, considered excellent jelly−making fruits.
Every Step In Canning by Grace Viall Gray