Home Canning of Fruits, Vegetables and Meats

acid foods add 1 teaspoon add sugar altitudes bacteria Beef beets berries boiling point boiling water boiling-water bath broth caps cherries chicken clamp cold water color cooking cool corn cover with hot cream style directed in table discolor exhaust Fill flavor gasket glass jars heat hot and process hot into containers hot Pack raw hot water immediately as directed inch juicy fruits lima beans metal method minutes before sealing nonacid foods nonacid vegetables okra oven pack hot Pack peaches pears peas pet cock Pint Plain tin plums pork pounds pressure Minutes Precook and pack pressure gage Process as directed Process immediately processing period proper head space quart reflanged remove rubber ring saccharometer Sanitary enamel Sauerkraut screw band seam simmer sirup skins soup stock spoilage steam pressure canner sterilized table 9 tablespoons teaspoon of salt thermometer tight types of jars utensils vinegar Wash white pepper