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Home Canning Meat, Poultry, Fish and Vegetables

Home Canning Meat, Poultry, Fish and Vegetables PDF Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 098369737X
Category : Cooking
Languages : en
Pages : 264

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Book Description
What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.

Home Canning Meat, Poultry, Fish and Vegetables

Home Canning Meat, Poultry, Fish and Vegetables PDF Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 098369737X
Category : Cooking
Languages : en
Pages : 264

View

Book Description
What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.

Curing And Smoking Fish

Curing And Smoking Fish PDF Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 0990458601
Category : Cooking
Languages : en
Pages : 195

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Book Description
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

Food Expenditures, Preservation and Home Production

Food Expenditures, Preservation and Home Production PDF Author: Mollie Orshansky
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 86

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Health for Seniors

Health for Seniors PDF Author: Christine Wells
Publisher: Total Health Publications
ISBN: 8293232730
Category : Self-Help
Languages : en
Pages :

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Book Description
While aging—from middle age and beyond—changes in our bodies occur. Healthy knowledge and behavior can slow down the sand in the hourglass of our lifespan. Degenerative diseases like cancer, heart problems, dementia, balance problems and other conditions that may accompany our golden years can be prevented, minimized or eliminated. This book looks at the many ways that nutrition, exercise and other disease preventatives can aid in living a happier and longer life.

The Home Canning Guide For Everyone Who Eats

The Home Canning Guide For Everyone Who Eats PDF Author: Tracy Falbe
Publisher: Falbe Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 35

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Book Description
Preserve the bounty of your garden, support local growers, claim total control over ingredients, increase your food security, and enjoy great tasting foods that beat the pants off of anything from a factory. All of this is possible with home canning, and you are absolutely capable of mastering this easy-to-learn and affordable food preservation method. Once the commonplace domestic art of most households, home canning faded for a while but is again attracting a new generation of enthusiasts. This short guide quickly presents everything you need to know to safely preserve delicious foods like jams, fruits, relishes, pickles, soups, and most importantly tomatoes. Nothing at the store tastes as good as homemade tomato sauce preserved from tomatoes the day they were picked at the perfect peak of ripeness. Stop wondering if you could can food in your home kitchen and start doing it. This guide is written from the direct experience of the author who uses both the boiling water bath and pressure canning methods to preserve a variety of foods. This guide specifically addresses how to use a boiling water bath and a pressure canner. You will also learn how to easily decide which one you should use for any specific food. The principles of safety and how to prevent food spoilage are explained. A selection of recipes for popular foods is also included with a detailed emphasis on ways to preserve tomatoes and applesauce. Advice on ways to find affordable fresh local produce is also offered. If you are interested in affordably improving the quality of the food you eat, supporting local food, and expanding the productivity of your home garden, then you definitely need to learn home canning.

Home Freezing and Canning by Households in the United States

Home Freezing and Canning by Households in the United States PDF Author: United States. Agricultural Research Service
Publisher:
ISBN:
Category : Canned foods
Languages : en
Pages : 76

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Agricultural Statistics

Agricultural Statistics PDF Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages :

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Kiplinger's Personal Finance

Kiplinger's Personal Finance PDF Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 48

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Book Description
The most trustworthy source of information available today on savings and investments, taxes, money management, home ownership and many other personal finance topics.

Agricultural Outlook Charts

Agricultural Outlook Charts PDF Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 572

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Preserving

Preserving PDF Author: Karen K. Brees, Ph.D.
Publisher: Dorling Kindersley Ltd
ISBN: 0241889529
Category : Cooking
Languages : en
Pages : 515

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Book Description
Preserve your foods with time-tested methods. Canning, freezing, and pickling might seem intimidating. But think of these experiences as ways to strengthen your relationship with food by eating more healthfully, enhancing your nutritional intake, eating organically, saving money, and minimizing contamination illnesses. Plus, just imagine giving someone a Mason jar with strawberry jam and being able to say "I made this." With this step-by-step preservation guide, you can impress family and friends for years to come with your homemade goodies. This revision includes: - More than 50 recipes to preserve fruits, vegetables, meats, dairy products, and more - Techniques for canning, freezing, pickling, fermenting, and other preservation methods - Techniques for dehydrating, salting, and smoking foods - Information on food safety and the best preservation methods for specific foods - Expert tips from Dr. Karen K. Brees on how to get the most from your preserving experience Whether this is your food time trying food preservation or you're an expert looking for some new recipes to try, Preserving Foods is the book for you!