Selecting, Preparing, and Canning Vegetables and Vegetable Products
Год: 2000
Автор: n/a
Издательство: University of Kentucky
ISBN: n/a
Язык: Английский
Формат: PDF
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 12
Описание:
This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource for persons who are canning for the first time. Experienced canners will find updated information to help them improve their canning practices.
Рецепты и рекомендации по домашнему консервированию овощей. грибов и т.д.
Оглавление
Contents
Asparagus, spears or pieces ................... 4
Beans, baked .......................................... 4
Beans, dried, with tomato or
molasses sauce ................................... 4
Beans, fresh lima, shelled ...................... 5
Beans or Peas, all varieties,
shelled, dried ...................................... 5
Beans, snap ......................................... 6
Beets, whole, cubed or sliced ................. 6
Carrots, sliced or diced ........................... 7
Corn, cream style ................................... 7
Corn, whole kernel ................................. 7
Mixed Vegetables .................................. 8
Mushrooms, whole or sliced ................... 8
Okra..................................................... 9
Peas, green or English, shelled .............. 9
Peppers, hot or sweet, including
chiles, jalapeno & pimiento ............... 10
Potatoes, sweet, pieces or whole .......... 10
Potatoes, white, cubed or whole ........... 11
Pumpkins & Winter Squash, cubed ....... 11
Soups, vegetable, dried bean or
pea, with meat or poultry .................. 12
Spinach & Other Greens .................... 12
Squash, winter, cubed .......................... 12
