Preserving food [Filmstrip AV]. CONTENTS: Unit 1, Canning. No. 1, Open kettle method, 27 fr., 8 min. No. 2, Water bath method, 39 fr., 6 min. No. 3, Pressure canning, 41 fr., 9 min.--Unit 2, Freezing. No. 1, Dry sugar pack, 29 fr., 7 min. No. 2, Syrup pack and sugarless pack, 27 fr., 6 min. No. 3, Vegetables, meat and fish, 23 fr., 6 min.--Unit 3, Drying. No. 1, Fruits, 35 fr., 7 min. No. 2, Sulfuring, 25 fr., 7 min. No. 3, Drying vegetables; making jerky, 42 fr., 8 min.
1979
Food can be preserved at home in numerous ways. Seasonal abundance can be utilized for nutritious, economical, tasty meals in cold months. The open kettle method turns excess fruit into jam. Canning by boiling water bath is used for high-acid fruits and vegetables, such as tomatoes. Pressure canning can be done on low-acid foods. Freezing is a simple process; techniques for various foods include dry sugar, syrup, or sugarless pack for fruits, blanching for vegetables and brine dip for fish. Proper wrapping and sealing is important for everything. Fruits may also be dried, preferably after sulphuring. Vegetables may be dried after steaming to destroy organisms that cause spoilage. Jerky is dried seasoned meat.
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