Ball blue book
1995
Discusses home canning safety; how to ensure quality foods; how foods are classified and how this determines the method of heat processing necessary for a safe canned product; what "spoilers" are and how they affect foods; proper processing methods and methods to avoid; altitude adjustments; equipment; etc. Provides step-by-step instructions for canning acid foods, soft spreads, pickled foods, low-acid foods, and special diet foods. Includes information on other food preservation methods, such as freezing and dehydration.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library
