Home Canning of Fruits, Vegetables and Meats

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