Home And Farm Food Preservation
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(See par. 21, Chap. IV. ) Remove jars and seal.
6. Pressure Method. Omit lemon juice and vinegar in above formula. Sterilize in cans, only 30 min. Under 10 Ib. Steam pressure, 240 F.
7. Three-Day Method. Omit lemon juice and vine- gar from brine. Sterilize in boiling water 1 hour on each of three successive days. (See par. 21, Chap. IV. ) (23) Canning of Beets.
1. Use small red beets of good color. Turnip shaped beets are preferred. Wash, cut off tops and roots.
2. Parboil until the skins will ...slip easily. This will be 10 to 15 min. Boiling.
3. Chill in cold water and peel.
4. Pack into jars or cans. Add a boiling hot brine of 3 oz. (3 tablespoonfuls) salt and 4 fluid oz. (8 table- 174 HOME AND FARM FOOD PRESERVATION spoonfuls), lemon juice or strong vinegar per gal. Seal cans and place caps on jars loosely.
5. Sterilize cans 1 hour in boiling water and jars 1J^ hours.
6. Pressure Method. Omit lemon juice and vinegar in above recipe. Sterilize cans 30 min. At 10 Ibs. Pres- sure, 240 F.
What to read after Home And Farm Food Preservation?
You can find similar books in the "Read Also" column, or choose other free books by W V William Vere Cruess to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(See par. 21, Chap. IV. ) Remove jars and seal.
6. Pressure Method. Omit lemon juice and vinegar in above formula. Sterilize in cans, only 30 min. Under 10 Ib. Steam pressure, 240 F.
7. Three-Day Method. Omit lemon juice and vine- gar from brine. Sterilize in boiling water 1 hour on each of three successive days. (See par. 21, Chap. IV. ) (23) Canning of Beets.
1. Use small red beets of good color. Turnip shaped beets are preferred. Wash, cut off tops and roots.
2. Parboil until the skins will ...slip easily. This will be 10 to 15 min. Boiling.
3. Chill in cold water and peel.
4. Pack into jars or cans. Add a boiling hot brine of 3 oz. (3 tablespoonfuls) salt and 4 fluid oz. (8 table- 174 HOME AND FARM FOOD PRESERVATION spoonfuls), lemon juice or strong vinegar per gal. Seal cans and place caps on jars loosely.
5. Sterilize cans 1 hour in boiling water and jars 1J^ hours.
6. Pressure Method. Omit lemon juice and vinegar in above recipe. Sterilize cans 30 min. At 10 Ibs. Pres- sure, 240 F.
What to read after Home And Farm Food Preservation?
You can find similar books in the "Read Also" column, or choose other free books by W V William Vere Cruess to read onlineMoreLess
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