Canned

Author : Jarden Home Brands
Publisher : Time Inc. Books
Page : 320 pages
File Size : 51,6 Mb
Release : 2016-05-31
Category : Cooking
ISBN : 9780848747664

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The All New Ball Book Of Canning And Preserving by Jarden Home Brands Pdf

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

Author : Anna Zeide
Publisher : Univ of California Press
Page : 264 pages
File Size : 42,8 Mb
Release : 2018-03-06
Category : History
ISBN : 9780520964754

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Canned by Anna Zeide Pdf

A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

Author : United States Tariff Commission
Publisher : Unknown
Page : 96 pages
File Size : 45,8 Mb
Release : 1929
Category : Canned foods industry
ISBN : CORNELL:31924013853928

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Canned Tomatoes and Tomato Paste by United States Tariff Commission Pdf

Author : Anonim
Publisher : Unknown
Page : 338 pages
File Size : 55,8 Mb
Release : 1957
Category : Canned fishery products
ISBN : UOM:39015086536623

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Canned Fish and Shellfish Preferences of Household Consumers, 1956 by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 40 pages
File Size : 48,6 Mb
Release : 1950
Category : Canned fruit
ISBN : PSU:000073553977

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Canned Fruits and Vegetables by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 20 pages
File Size : 41,7 Mb
Release : 1994
Category : Canned vegetables
ISBN : MINN:31951D01129562D

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How to Buy Canned and Frozen Vegetables by Anonim Pdf

Author : National Canners Association
Publisher : Unknown
Page : 58 pages
File Size : 47,9 Mb
Release : 1963
Category : Canned foods industry
ISBN : COLUMBIA:CU51644177

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The Canning Industry by National Canners Association Pdf

Author : Sarah Roslin
Publisher : Unknown
Page : 296 pages
File Size : 55,8 Mb
Release : 2024-06-15
Category : Cooking
ISBN : 8210379456XXX

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Water Bath Canning & Preserving Cookbook for Beginners by Sarah Roslin Pdf

Would you like to produce a stockpile of food to consume whenever you want and preserve it perfectly until three years later? You're about to find out how! The latest pandemic has shown us how crucial proper rationing of food is so that we never run out of it due to forced isolations or supply shortages that could endanger our family's livelihood. It is also essential to consider how much food we waste every day, which, besides being a problem for the whole world, is also a problem for your pockets! Learning to properly store food without making mistakes that could ruin it allows you and your family to enjoy your favorite meals any time of the year! What you will find in this guide: • How to get started – Everything you need to know about canning techniques and the necessary (budget-friendly) equipment to preserve your food for a long time and become self-sufficient. • How Water Bath and Pressure Can Step-by-Step – Quickly and easily learn canning techniques with clear explanations that won't leave you in doubt, even if it's your first time. • Safety Tips for Worry-Free Canning – The word "botulinum" sets off alarm bells in all of us. Learn not to make mistakes and learn from our step-by-step tips and the answers to the most frequently asked questions to get the highest quality food with zero risks. • Canning Recipes for Self-Sufficiency – Whether you want to enjoy your favorite fruit out of season or ensure a food supply for your family, try these quick and easy recipes for incredible results: from vegetables, to soups, to meat the taste is guaranteed! And more. If it's your first time trying to preserve food, don't worry because inside, you'll find all the step-by-step instructions that will ensure you execute perfect preservation. Click "Buy Now" and start canning all your favorite foods!

Author : Frank C. Elliott,Harry Cooke Bryan
Publisher : Unknown
Page : 28 pages
File Size : 55,9 Mb
Release : 1961
Category : Fruit
ISBN : SRLF:D0006586036

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The Deciduous Fruit Canning Industry of Spain by Frank C. Elliott,Harry Cooke Bryan Pdf

Author : Anonim
Publisher : Unknown
Page : 32 pages
File Size : 46,8 Mb
Release : 1972
Category : Canning and preserving
ISBN : UVA:X001754757

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Home Canning of Fruits and Vegetables by Anonim Pdf

Author : Darian Warne
Publisher : Food & Agriculture Org.
Page : 84 pages
File Size : 52,5 Mb
Release : 1988
Category : Technology & Engineering
ISBN : 9251027269

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Manual on Fish Canning by Darian Warne Pdf

The manual provides a background to the principles of canning and to the specification and construction of containers for the sterilization of fishery products. After describing the unit operations in fish canning the specific processes for the following types of canned fish products are detailed: sardine, tuna, salmon, crustaceans, molluscs and fish pastes. There is a section on equipment for fish canning and a final chapter on process control in fish canning operations.

Author : Anonim
Publisher : Nordic Council of Ministers
Page : 114 pages
File Size : 42,7 Mb
Release : 1998
Category : Canned foods industry
ISBN : 9289302674

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Lacquers in Cans by Anonim Pdf

From Introduction: Food contact materials comprise a broad and complex area ... A Nordic workshop on lacquers in cans [was] arranged in Denmark in April 1998. The goals of the workshop were to collect knowledge within the area of lacquers for cans, and furthermore to formulate advice and guidelines ... for all links in the chain, fom producers of lacquers, to regulators and food inspection.

Author : Henry O. Wagley
Publisher : Unknown
Page : 20 pages
File Size : 41,8 Mb
Release : 1969
Category : Canning and preserving
ISBN : STANFORD:36105130679165

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Deciduous Fruit Canning in France by Henry O. Wagley Pdf

Author : Anonim
Publisher : Unknown
Page : 104 pages
File Size : 49,7 Mb
Release : 1944
Category : Canning and preserving
ISBN : UVA:X030450614

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Community Canning Centers by Anonim Pdf

Author : Norman D. Jarvis
Publisher : Unknown
Page : 378 pages
File Size : 55,9 Mb
Release : 1943
Category : Canned crab meat
ISBN : UOM:39015086579441

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Principles and Methods in the Canning of Fishery Products by Norman D. Jarvis Pdf

Canning is the most important factor in the fishery industry today, but information concerning the principles of canning fishery products has not been assembled, nor has a description of modern canning methods been previously available. This report is a reference handbook on problems in the commercial canning of fishery products. In addition to discussing the scientific principles on which canning is based, it outlines the various engineering problems faced by the canner, and gives a detailed description of the methods used today in the commercial canning of 48 varieties of fish and shellfish packed commercially in hermetically sealed containers. Information on spoilage and methods used in the examination of fishery products is of use to the laboratory worker. The discussion on fishery products as food is of benefit to producers, brokers, dealers, food technologists, home economists, consumers, and all others interested in foods and their use.