Читать книгу Every Step in Canning: The Cold-Pack Method - Grace Viall Gray - Страница 2

PREFACE

EVERY STEP IN CANNING

CHAPTER I

GETTING READY TO CAN

CHAPTER II

SOFT FRUITS AND BERRIES

CHAPTER III

HARD FRUITS

CHART FOR CANNING SOFT FRUITS AND BERRIES

CHAPTER IV

VEGETABLES

CHAPTER V

SOUPS

GRAY SOUP WITHOUT STOCK

VEGETABLE SOUP WITHOUT STOCK, USING DRY LEGUMES

SOUP STOCK (Foundation of All Stock Soups)

VEGETABLE SOUP WITH STOCK

CREAM OF PEA SOUP

CREAM OF POTATO SOUP

BEAN SOUP

CHICKEN SOUP STOCK (Foundation of All Chicken Soups)

CHICKEN GUMBO

CHAPTER VI

JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS

CHAPTER VII

MEAT

TIME-TABLE FOR CANNING MEAT, POULTRY AND GAME

CHAPTER VIII

FISH

TIME-TABLE FOR BLANCHING AND STERILIZING FISH

CHAPTER IX

EASY METHODS OF CANNING IN TIN

NUMBER OF CANS A BUSHEL FILLS

CHAPTER X

INTERMITTENT CANNING OR FRACTIONAL STERILIZATION

TIME-TABLE FOR PRODUCTS IN GLASS

TIME-TABLE FOR PRODUCTS IN GLASS

TIME-TABLE FOR PRODUCTS IN TIN

TIME-TABLE FOR PRODUCTS IN TIN

TIME-TABLE FOR CANNING VEGETABLES STEAM PRESSURE

CHAPTER XI

WHY CANNED GOODS SPOIL

CHAPTER XII

GETTING READY TO DRY

CHAPTER XIII

HOW TO DRY FRUITS

TIME-TABLE FOR DRYING FRUITS

CHAPTER XIV

HOW TO DRY VEGETABLES

TIME-TABLE FOR DRYING VEGETABLES

CHAPTER XV

EVERY STEP IN BRINING

TABLE FOR PRESERVATION OF VEGETABLES BY SALT

CHAPTER XVI

CURING, SMOKING AND PRESERVING MEAT

CHAPTER XVII

PRESERVED OR "CANNED" EGGS

CHAPTER XVIII

HOME STORAGE OF VEGETABLES

CHAPTER XIX

HOW TO MARKET HOME CANNED PRODUCE

LIST OF FIRMS FURNISHING SUPPLIES FOR CANNING, DRYING, PRESERVING, ETC