Description: Home Canning : Fruits and Vegetables Brochure #B-194Texas Agricultural Extension Service, John E. Hutchison, Director Texas A&M, 1974, 22 pages Condition as shown in photos. Very slight shelf wear. No markings. Improved methods of home canning make it more enjoyable for the homemaker to preserve the natural goodness of foods. Foods spoil because of the actions of yeasts, molds, bacteria and enzymes. In canning, the homemaker stops this action by processing food with heat and protecting it with an airtight seal. The processing time and temperature vary with different kinds of food. Includes:ContainersHow to Pack Low-Acid FoodsSpecific direction for canning each vegetable Yield of Canned Fruits and Vegetables from Fresh Unsafe Canning Methods
Price: 14.5 USD
Location: Birmingham, Alabama
End Time: 2024-11-17T01:05:13.000Z
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Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Book Title: Home Canning Fruits And Vegetables
Narrative Type: Nonfiction
Original Language: English
Publisher: Texas A&M University
Intended Audience: Young Adults, Adults
Vintage: Yes
Publication Year: Unknown
Type: Cookbook
Format: Staple Bound
Language: English
Era: 1970s
Author: Texas Agricultural Extension Service
Features: Illustrated
Genre: Cookbooks, Food & Drink
Topic: Canning, Cooking, Food, Preserving
Country/Region of Manufacture: United States
Number of Pages: 22
