A Complete Course in Canning: Being a Thorough Exposition of the Best Practical Methods of Hermetically Sealing Canned Foods, and Preserving Fruits and Vegetables: Originally Republished from the Serial Articles Appearing in "the Canning Trade," the Canned Food Authority. Rev. Up to DatePress of the Canning trade, 1919 - 272 sider |
Inni boken
Resultat 1-5 av 14
Side 141
... Allspice . 4 oz . Black Pepper . 1⁄2 oz . Cayenne Pepper . 11⁄2 pints Vinegar . Place the beef in kettle , cover with cold water , bring to a boil and cook until well done ; remove all bones , cut in small pieces , mix with salt and ...
... Allspice . 4 oz . Black Pepper . 1⁄2 oz . Cayenne Pepper . 11⁄2 pints Vinegar . Place the beef in kettle , cover with cold water , bring to a boil and cook until well done ; remove all bones , cut in small pieces , mix with salt and ...
Side 142
... Allspice . Chop the veal and ham very fine ; beat the eggs , and add the onion juice ; then mix all the ingredients together . Press in moulds of same shape and size as cans ; turn out , and brush with new milk ; lay in baking pan and ...
... Allspice . Chop the veal and ham very fine ; beat the eggs , and add the onion juice ; then mix all the ingredients together . Press in moulds of same shape and size as cans ; turn out , and brush with new milk ; lay in baking pan and ...
Side 143
... allspice enclosed in a bag , and simmer one hour longer ; take out the meat , remove the bones and pack in cans ; add the vinegar and sauce to the liquor ; strain and pour over meat in cans ; cap , tip , and process in I - pound cans 40 ...
... allspice enclosed in a bag , and simmer one hour longer ; take out the meat , remove the bones and pack in cans ; add the vinegar and sauce to the liquor ; strain and pour over meat in cans ; cap , tip , and process in I - pound cans 40 ...
Side 144
... Allspice . I ounce Coriander Seed . 1⁄2 ounce Bay Leaves . I pint Onion Juice . Soak tongues 12 hours in cold water ; place in kettle , cover with cold water ; bring to a boil and simmer 3 to 4 hours , according to size ; when done ...
... Allspice . I ounce Coriander Seed . 1⁄2 ounce Bay Leaves . I pint Onion Juice . Soak tongues 12 hours in cold water ; place in kettle , cover with cold water ; bring to a boil and simmer 3 to 4 hours , according to size ; when done ...
Side 181
... allspice , 6 oz . Saigon cinnamon and 2 oz . whole mace . FRUITS IN BRANDY . Take fruit saturated with 30 - degree syrup by cold process or with 33 degrees by candied fruit process , drain off all syrup , pack in bottles and cover with ...
... allspice , 6 oz . Saigon cinnamon and 2 oz . whole mace . FRUITS IN BRANDY . Take fruit saturated with 30 - degree syrup by cold process or with 33 degrees by candied fruit process , drain off all syrup , pack in bottles and cover with ...
Andre utgaver - Vis alle
A Complete Course in Canning: Being a Thorough Exposition of the Best ... Uten tilgangsbegrensning - 1906 |
A Complete Course in Canning: Being a Thorough Exposition of the Best ... Uten tilgangsbegrensning - 1914 |
A Complete Course in Canning: Being a Thorough Exposition of the Best ... Uten tilgangsbegrensning - 1919 |
Vanlige uttrykk og setninger
½ lb ½ pound 15 minutes 212 degrees 240 degrees 30 minutes alcohol allspice amount Bay Leaves beans beef Black Pepper blanch boiler boiling water brine butter canners catsup cayenne pepper celery cent chicken chopped clean cloves coils cold water color CONDENSED cool core corn crates drain evaporation exhaust box extra Extract factory fill with hot finished flavor fluid ounces fruit gallons water glucose grade Ground White Pepper handle heat inches jacketed kettle jelly kraut label lemon liquor machine meat minutes at 212 onions pack packers peaches peas pectin peel pints pipe place in kettle pound ground pounds Salt pounds sugar preservative process kettle pulp pulper remove retort ripe Saigon cinnamon sauce scalding seal and process seed slices soak SOUP spices sugar syrup tank tartaric acid temperature tip and process turn on steam vegetables vinegar wash waste white pepper