Canning, Freezing, Storing Garden Produce
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About this book
The contents list home food preservation topics including the reasons for preserving food, reducing quality losses, home canning, freezing the garden harvest, and making jellies, jams and preserves. The discussion of heat penetration identifies the container size, heating medium, solid material, and amounts of fat, salt and sugar as factors affecting the rate.
The explanation of food acidity describes organic acids as capable of limiting, inhibiting or preventing the growth of many micro-organisms responsible for spoilage and disease. The jelly instructions describe a spoon test in which drops form together and sheet off the spoon. The pickle discussion attributes hollowness generally to poorly developed cucumbers, keeping cucumbers too long before pickling, overly rapid fermentation, or excessively strong or weak brine during fermentation.
About the author
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Book facts
- Pages
- 157
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online