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Baked goods, freezing

Baking, altitude and

Barrel(s)

covered, mild-climate

metal, small

smoke-box

sunken

Beans

and corn, mixed (succotash)

(see also Black-eyed peas; Green beans; Lima beans; Shell beans; Soybeans)

Bear meat, canning

Beef

canning

salt-curing

Beef tongue, canning

Beet(s)

canning

drying

freezing

pH of

relish

root-cellaring

Beet greens

canning

freezing

Bell peppers

canning

drying

freezing

pH of

pickled

Berries

canning

drying

freezing

(see also names of berries)

Berry juices, canning

Biscuits, buttermilk

Blackberry(ies)

canning

jams

pH of

Black-eyed peas

canning

drying

freezing

Blanching

altitude and

fruit

vegetables

Bleach

Blueberry(ies)

conserves

pH of

pie filling

Boiling

altitude and

water (see Boiling water)

Boiling hard

Boiling water

blanching vegetables in

boiling point

cooking vegetables in

disinfection in

Boiling–Water Bath canning

Book of Country Things (Needham)

Botulism

canning and

drying and

nitrites and

pickles/relishes and

Boysenberries, canning

Bread-and-butter pickles,short-form

Breads, freezing

Brining

as firming agent

pickles

(see also Salt-curing)

Broccoli

canning

drying

freezing

Broth, canning

Brown sugar

Brussels sprouts

canning

dilly

Bubbles, removing

Bulkhead

Butchering Deer (Weiss)

Butter, freezing

Buttermilk biscuits

Butters, fruit

Cabbage

canning

drying

fermented (see Sauerkraut)

freezing

pH of

root-cellaring

salting

Cakes, freezing

Calcium chloride

Calcium hydroxide

Canning

acidity and

cans (see Cans)

community kitchens

convenience foods

fruit juices

fruits

at high altitude

jars (see Jars)

meats

preservation method for

seafood

signs of spoilage

storage

sweeteners

temperature

tomatoes

vegetables

Canning methods

to avoid

basic equipment

Boiling–Water Bath

general steps

heat penetration and

Hot–Water Bath (pasteurization)

open kettle

pressure canning

steam canning

Canning pills, avoidance of

Cans

Boiling–Water Bath and

for canning fruit juices

capping

cooling

exhausting

filling

heat penetration and

information about

labeling

preparation of

seals

suppliers of

types of

(see also Canning methods)

Cantaloupe preserves

Carrot(s)

canning

drying

freezing

marmalade for game, spicy

pH of

root-cellaring

Cauliflower

freezing

root-cellaring

Celery

canning

drying

freezing

root-cellaring

Celsius scale

C-enamel cans

Centers for Disease Control

Chard

canning

freezing

Cheese, freezing

Cherry(ies), sour (for pie)

canning

freezing

pie fillings

Cherry(ies), sweet

canning

drying

freezing

pH of

preserves

Cherry juice, freezing

Chicken

canning

(see also Poultry)

Children, Christmas presents for

Chili peppers

salsa

sauce

(see also Pepper[s], hot)

Chinese cabbage

freezing

root-cellaring

sauerkraut

Chlorine bleach

Chops, freezing

Christmas presents

all-purpose pie pastry

boiled apple cider

buttermilk biscuits

for children

for diabetics

dilly Brussels sprouts

Dot Robbins’s Christmas pickle

gingerbread people

hot pepper jam

for the larder

mint sauce

for parties

peppercorn jelly

raspberry “vinegar,” a cockaigne

rhubarb ginger jam

specialty vinegars

steamed holiday pudding with boiled cider sauce

wine jelly

Chutney, Indian

Cider vinegar

Citric acid

adding for safety

as anti-discoloration treatment

Clam broth, canning

Clams

canning

freezing

ClearJel

Clostridium botulinum(see also Botulism)

Closures, jar

Coconut, freezing

Coho salmon, smoking

Cold-smoking (see Smoking)

Community canning kitchens

Complete Guide to Home Canning, The

Compost heap, avoidance of processing in

Conditioning

Conduction

Cone pits, mild-climate

Conserves

Containers

for canning (see Cans; Jars)

for freezing

for microwave cookery

for root-cellaring

Convection

Convenience foods

canning

freezing

Cookies, freezing

Cook-in-bag freezing

Cooking and canning salt

Corn

and beans, mixed (succotash)

canning

drying

freezing

pH of

relish

salting

Corncobs, smoke from

Corned beef

canning