Every Step in Canning eBook

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Start of eBook	1
GETTING READY TO CAN	1
DRAWBACKS OF THE OLD METHODS	1
THE COLD-PACK METHOD	2
EXPENSIVE OUTFITS NOT ESSENTIAL	3
CHAPTER II	6
HOW TO ADJUST THE COVERS	8
STERILIZING	8
STEPS IN CANNING SOFT FRUITS AND BERRIES	9
SIRUPS	10
CHAPTER III	11
PINEAPPLES	11
STEPS IN CANNING PINEAPPLE	12
APPLES	13
ORANGES	14
PEARS, QUINCES AND RHUBARB	14
WHAT A BUSHEL OF FRUIT WILL YIELD	15
CANNING WITHOUT SUGAR	15
WHEN TO CAN	16
CHART FOR CANNING SOFT FRUITS AND BERRIES	16
CHAPTER IV	20
TOMATOES	20
THE WAY TO SEAL	22
HOW OTHER VEGETABLES ARE CANNED	23
STEPS IN CANNING VEGETABLES	24
SPECIAL DIRECTIONS FOR VARIOUS VEGETABLES	25
CHARTS FOR CANNING ALL VEGETABLES AND GREENS	26
CHAPTER V	29
TOMATO ACID CHECKS BACTERIA	34
TIME-TABLE FOR SOUPS	35
NUMBER OF MINUTES TO STERILIZE	35
NUMBER OF MINUTES TO STERILIZE	35
NUMBER OF MINUTES TO STERILIZE	35
NUMBER OF MINUTES TO STERILIZE	36
NUMBER OF MINUTES TO STERILIZE	36
NUMBER OF MINUTES TO STERILIZE	36
NUMBER OF MINUTES TO STERILIZE	37
NUMBER OF MINUTES TO STERILIZE	37
NUMBER OF MINUTES TO STERILIZE	37
CHAPTER VI	37
STEPS IN JELLY MAKING	40
JAMS AND BUTTERS	41
SPECIAL DIRECTIONS FOR JELLY AND JAM MAKING	43
CHART FOR JELLY AND JAM MAKING	44
CHAPTER VII	47
GOULASH	49
LIVER SAUSAGE	49
HEAD CHEESE	49
CORNED BEEF	50
CANNED PORK	50
HOW TO CAN POULTRY AND GAME WITH THE BONES REMOVED	50
FRIED SPRING CHICKEN	51
HOW TO CAN COCKERELS	51
CUTTING UP AND DRAWING CHICKENS	51
PACKING CHICKEN	52
PIGEONS	52
PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS	53
RABBIT SAUSAGE	53
RABBIT MINCE-MEAT	53
STEPS IN CANNING MEAT AND GAME	53
CHAPTER VIII	55
PREPARATION OF FISH FOR CANNING	55
CANNING THE FISH	56
SOFTENING OF BONES IN FISH	56
FRIED FISH	58
BAKED FISH	58
ANOTHER FORMULA FOR MISCELLANEOUS FISH	59
CANNED FISH IN OIL	59
CANNED FISH IN TOMATO SAUCE	59
FISH CHOWDER	59
FISH ROE	60
OYSTERS	60
CLAMS	60
CLAM BROTH AND CHOWDER	61
SHRIMPS	61
SALMON	61
AMERICAN OR DOMESTIC SARDINES	62
CANNING SARDINES IN SAUCE	62
SARDINES IN OIL	62
CRAB MEAT	62
FLAKED CODFISH	62
CRAWFISH	62
TIME-TABLE FOR BLANCHING AND STERILIZING FISH	63
CHAPTER IX	63
ADVANTAGES OF CANS	63
ADJUSTING THE SEAMING ROLLS	65
THE TINNING OUTFIT	66
PREPARING OLD CANS FOR REFILLING	67
THE SOLDERING OUTFIT	68
RULES FOR STERILIZING	69
NUMBER OF CANS A BUSHEL FILLS	70
CHAPTER X	70
TIME-TABLE FOR PRODUCTS IN GLASS	71
TIME-TABLE FOR PRODUCTS IN GLASS	72
TIME-TABLE FOR PRODUCTS IN TIN	72
TIME-TABLE FOR PRODUCTS IN TIN	73
CHAPTER XI	75
CAN-RUBBERS	75
GLASS JARS	76
FLAT SOUR	76
TROUBLES WITH CORN	77
BEETS, THEIR LOSS OF COLOR	77
CLOUDY PEAS	78
SHRINKAGE OF PRODUCT DURING CANNING	78
SHRINKAGE OF GREENS	78
LOSS OF LIQUID DURING CANNING	78
	79
OPERATION OF HOT-WATER-BATH OUTFIT	79
OPERATION OF STEAM PRESSURE AND PRESSURE COOKER CANNER	79
BREAKAGE OF JARS	80
MOLD ON CANNED PRODUCTS	80
ACIDITY OF TOMATOES AFTER CANNING	80
WATER REQUIREMENTS FOR HOME CANNING	80
TOO MUCH SALT IN CANNED GOODS INJURIOUS TO QUALITY	81
ALTITUDE AND ITS EFFECT ON CANNING	81
BERRIES OR FRUIT RISING TO THE TOP	81
TROUBLES WITH TIN CANS	81
FROZEN PRODUCTS	82
CHAPTER XII	82
THE ADVANTAGES OF DRYING	83
CHAPTER XIII	87
HOW TO REGULATE THE HEAT	88
STEPS IN FRUIT DRYING	92
FRUIT PASTES	92
CANDIED FRUITS AND VEGETABLES	92
TIME-TABLE FOR DRYING FRUITS	93
CHAPTER XIV	93
GENERAL SUGGESTIONS	97
TIME-TABLE FOR DRYING VEGETABLES	98
CHAPTER XV	100
THREE METHODS OF SALTING FOOD	100
POINTS TO REMEMBER	105
TABLE FOR PRESERVATION OF VEGETABLES BY SALT	106
CHAPTER XVI	106
METHODS OF CURING MEAT	107
UTENSILS FOR CURING	107
PRESERVATIVES	108
THE SUGAR BRINE CURE	108
CORNED BEEF	109
PLAIN SALT PORK	110
SMOKING CURED MEATS	110
SAUSAGE	111
CHAPTER XVII	112
METHOD OF STORING	113
WATER GLASS METHOD	113
LIMEWATER METHOD	113
CANDLING EGGS AT HOME	114
HOMEMADE CANDLER	114
SIGNS OF A GOOD EGG	114
PACKING THE EGGS	114
HOW TO USE PRESERVED EGGS	115
CHAPTER XVIII	115
CELLAR STORAGE	116
PIT STORAGE	117
OUTDOOR CELLAR STORAGE	118
ATTIC STORAGE	118
SAND BOX STORAGE	119
PANTRY STORAGE	119
TABLE FOR VEGETABLE STORAGE	119
CHAPTER XIX	124
LIVING UP TO CONTRACTS	127
THE USE OF LABELS IN CANNING	128
PACKING GLASS FOR SHIPPING	128
PACKING TIN FOR SHIPPING	128
SHIPPING TERMS	128

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Every Step in Canning from Project Gutenberg. Public domain.