Putting Food By - Janet Greene [206]
salt-curing
Cornstarch, modified
Corn syrup
Cowpeas (see Black-eyed peas)
Crab
canning
freezing
Crabapple(s)
jelly
pectin
spiced, sweet-and-sour
Cranberries
canning
freezing
Cranberry juice, canning
Cream, freezing
Crockpots, avoidance of canning in
Cucumber crock pickles, little
Curing (see Salt-curing; Smoking)
Currant(s)
canning
freezing
red, jelly
Currant juice
canning
freezing
Dandelion greens, salting
Dates, freezing
Deep-frying, altitude and
Deer meat, canning
Dehydrators
Department of Food Science and Technology, Virginia Tech
Desiccants
Dewberries, canning
Diabetics, Christmas presents for
Dial gauge, Pressure Canner
“Diet” (sugar-free) jams and jellies
Dill(y)
Brussels sprouts
green beans
pickles, quick
Discoloration prevention treatments,
for drying fruits
for freezing fruits
Disinfectants, household
Dixie Canner Company
Dot Robbins’s Christmas pickle
Double boilers, altitude and
Dried (chipped) beef
Drops
Dryers
Drying
equipment for
fish
fruits
general procedures
indoor
meat
open-air/sun method
post-drying treatments for produce
pre-drying treatments for produce
preservation method for
storage
vegetables
Dry pack
in freezing fruits
in freezing vegetables
Dry-salting
pork
vegetables
Dry shed
E. coli
Eels, freezing
Eggplant
canning
freezing
Eggs
freezing
thawing
Elderberries, canning
Elk meat, canning
Endive, root-cellaring
Enzymes, action of
Exhausting
Fahrenheit scale
Fans, electric
Fat back
brining
dry-salting
Fermenía’s apricots, drying
Fermenting
Figs
canning
drying
freezing
pH of
Filo, freezing
Firming agents
Fish
canning
drying
freezing
smoking
Fish roe, freezing
Food dehydrators
Food poisoning
Food Products Association
Freezer
jelly and jam
pickles, small-batch
Freezers
Freezing
convenience foods
fruits
maximum storage times
meats
preservation method for
seafood
sweeteners and
vegetables
Freund Container & Supply Company
Frozen foods, cooking
fish and shellfish
meat
poultry
Frozen meat, canning
Fructose
Fruit(s)
anti-discoloration treatments for
canning
cocktail, freezing
dried, cooking
drying
freezing
jellies, jams, and sweet preserves
ripening
root-cellaring
Fruit juice
canning
as canning liquid
Game, canning
Game meat, canning
Garlic, drying
Gelatin salads, freezing
Ginger
rhubarb jam
squash marmalade
Gingerbread people
Goat meat, canning
Gooseberries
canning
freezing
pH of
Gorton, Audrey Allen
Grape(s)
canning
drying
freezing
jam, diet
jellies
pH of
root-cellaring
Grapefruit
canning
freezing
root-cellaring
Grapefruit juice, freezing
Grape juice
canning
freezing
Green beans
canning
dilly
drying
freezing
pH of
salting
Green peas
canning
drying
freezing
Green peppers (see Bell peppers; Sweet peppers)
Greens
canning
drying
freezing
salting
Green tomato(es)
marmalade
mincemeat
pickles
root-cellaring
Ground meat
canning
freezing
Hams
brining
dry-salting
Hardwood chips
Headroom
in canning
in freezing
Heat, applied
Heaters, auxiliary
Helen Ruth’s sand plum jelly
Herbs, drying
Hertzberg, Ruth
High-fructose syrup (HFS)
Honey
Horseradish, root-cellaring
Hot packs
Hot smoking
Hot–Water Bath (pasteurization)
How to Build a Portable Electric Food Dehydrator (Kirk)
Huckleberries, canning
Ice cream, freezing
Indian chutney
Indoor
drying
root-cellaring
Inversion method
Irradiation
Italian beans (see Green beans)
Italian prunes
canning
drying
Jams
equipment for
failures
freezer (uncooked)
general procedure for
hot pepper
with low sugar/no sugar
with old-style use of sugar
preservation method for
rhubarb ginger
sweeteners in
Jarden Home Brands
Jars
Boiling–Water Bath and
for canning fruit juices
capping
cooling
dried foods in
filling
freezing fruits in
handling
heat penetration and
labeling
safe closures checklist
seals
sterilizing
types of
(see also Canning methods)
Jellies
altitude and
equipment for
failures
freezer (uncooked)
general procedure for