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Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Continental's original business consisted only of packers' cans for fruits and vegetables. Given the seasonal nature of this work, the company expanded into general canning in 1912. By 1913 the company had acquired all of the interests of a New Jersey corporation also called Continental Can Co., as well as the Export & Domestic Can Co. and the ...
It can be alcoholic or non-alcoholic, dry or sweet, hot or cold. 75. Get Dessert at a Local Bakery. ... Pack a basket of food and drinks for the trip. ... Learn How To Preserve Food by Canning ...
To judge whether a raw egg is still good, refer to the “Julian date,” or pack date, on the carton. This will be listed as a number somewhere between 001, meaning Jan. 1, and 365, meaning Dec. 31.
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
1919 illustration showing cold pack canning on the gas laundry stove (Laundry stoves also lack an article, but seem less significant). There is apparently a technique called "cold pack canning". Right now it isn't mentioned anywhere in the article, nor elsewhere in Wikipedia. Probably should be here, based on a large number of Google hits.