Canning For Better Living, Canning For Better Living, Circular 270, 1960
Serial publication focused on agricultural research and resources available to state residents through the New Mexico College of Agriculture and Mechanic Arts
Information
Series - Circular
Collection name - NMSU Cooperative Extension Service and Agricultural Experiment Station Publications, 1889-Present
Date - 1960-06
Decade - 1960s
Author - Neely, Grace I.
Subject (LCSH) - Canning and preserving
- Fruit--Preservation
- Vegetables--Preservation
- Meat--Preservation
Subject (NALT) - canning
- home food preservation
Table of contents - Boiling water canner
- Canning containers
- Canning budget
- Canning terms
- To can fruits
- Yield of canned products--Fruits
- How to raw-pack (tomatoes)
- To raw-pack fruits in syrup for boiling water bath (peaches)
- To hot pack fruits for boiling water bath (sour cherries)
- Apples
- Applesauce
- Apricots
- Berries
- Cherries
- Pears
- Peaches
- Pineapples
- Plums
- Sauerkraut
- Beets, pickled
- Fruit juices
- Fruit purees
- Rhubarb
- Tomatoes
- Tomato juice
- To can vegetables
- Canning low acid foods at high altitudes
- Steam pressure canner
- Steps in canning summer squash
- How to can vegetables in glass (snap beans)
- How to can vegetables in tin (corn)
- Asparagus
- Beans, snap, including young, green pinto beans
- Beans--lima, pinto and other shelled and edible beans
- Baked beans with pork
- Pork and beans with sauce
- Carrots
- Corn, whole kernel
- Corn, cream style
- Green chile
- Hominy
- Okra
- Peas, green
- Peas, blackeye
- Potatoes, whole
- Beets
- Stew meat and vegetables
- Pumpkin, cubed, or winter squash
- Pumpkin, mashed, or winter squash
- Spinach, beet tops, and wild greens
- Squash, summer
- Sweet potatoes, wet pack
- Sweet potatoes, dry pack
- Yield of canned products--vegetables
- How to can in a pressure saucepan
- To can meats
- How to raw pack (meat)
- Roasts and stew meat
- Ground meat
- Soup stock
- Corned beef
- Heart and tongue
- Poultry
- Giblets
- Day after canning
- Store canned food in a cool dry place
- Guard against spoilage
Extent - 74 pages
Notes - Circular containing general information on canning, and instructions for canning specific types of food
Original publisher - New Mexico State University
- Cooperative Extension Service
Place of publication - Las Cruces (N.M.)
Frequency - frequency varies
Digital publisher - New Mexico State University Library
Source - NMSU College of Agricultural, Consumer, and Environmental Sciences (ACES)
Language - English
Type - Text
Format - application/pdf
Medium (AAT) - newsletters
Genre (AAT) - periodicals
Access rights - Open to re-use
Metadata cataloger - Schneider, Ingrid
- Roth, Michael
Digital identifier - UAAPc000270-1960.pdf
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