Putting Food By - Janet Greene [207]
with low sugar/no sugar
with old-style use of sugar
peppercorn
preservation method for
sweeteners in
wine
Jerky
Jerusalem artichokes (see Artichokes, Jerusalem)
Juices
fruit (see Fruit juice)
tomato, canning
Kale, root-cellaring
Kendall, Pat
Ketchup, tomato
Kirk, Dale E.
Klippstein, Ruth
Kohlrabi
freezing
root-cellaring
Kosher salt
Kuhn, Gerald
Lake trout, canning
Lamb, canning
Larder, Christmas presents for
Leathers, fruit
Leeks, root-cellaring
Lemon juice
adding for safety
as anti-discoloration treatment
pH of
Length, metric conversions for
Lima beans
canning
drying
freezing
Lobsters
canning
freezing
Loganberries, canning
Louisiana pear conserves
Mackerel, canning
Main dishes, freezing
Maple syrup
Margaret Hawes’s zucchini relish
Marmalades
Mason jars
Meats
anti-discoloration treatments for
canning
drying
freezing
pH of
salt-curing
smoking
Meat stock/broth, canning
Melons
freezing
pH of
Metric conversions
Micro-organisms
temperature and
in water
(see also Bacteria; Molds; Yeasts)
Microwave ovens
blanching fruits in
blanching vegetables in
canning in, avoidance of
cooking and reheating frozen convenience foods in
cooking vegetables in
drying herbs in
Milk
freezing
pH of
Mincemeat
green tomato
Minerals, in water
Mint(ed)
pears
sauce
Mixed vegetables
canning
drying
pickled
Mochiko
Molasses
Molds
action of
dangers of
temperature and
Moose meat, canning
Morbidity and Mortality Weekly Report
Mullet, Florida, canning
Mushrooms
canning
drying
freezing
in oil, pickled
pH of
Mussels, freezing
Mustard pickle, sweet
Mycotoxins
National Food Processors Association
Nectarines
drying
freezing
Needham, Walter
Neotame
Nitrates
Okra (gumbo)
canning
freezing
Onions
canning
drying
root-cellaring
Open-air drying
Open kettle canning
Orange juice, freezing
Oranges
canning
freezing
pH of
root-cellaring
Ovens, conventional
canning in, avoidance of
drying in
Ovens, microwave (see Microwave ovens)
Oysters
freezing
pH of
Packaging materials, freezer
Packs
in canning
in freezing fruits
in freezing vegetables
Parsnips
canning
freezing
root-cellaring
Paste, tomato, canning
Pasteur, Louis
Pasteurization (Hot–Water Bath)
Peach(es)
canning
drying
freezing
jam
pH of
purée
Peach nectar, canning
Pear(s)
canning
conserves, Louisiana
drying
freezing
jam
minted
pH of
purée
root-cellaring
Pear nectar, canning
Peas (see Black-eyed peas; Green peas)
Pectin
commercial
content of common fruits
failures and
general procedure for use of
homemade
jams and
jellies and
liquid
marmalades and
powdered
recipes using
Pennsylvania State University Center for Excellence
Pepper(s), hot
chili salsa
drying
freezing
jam
pickled
root-cellaring
Peppercorn jelly
Peppers, green (see Bell peppers; Sweet peppers)
Persimmons
freezing
pH of
pH ratings
Piccalilli
Pickles
adding acids to
Christmas, Dot Robbins’s
equipment for
essential ingredients for
hard water and
low-temperature pasteurization treatment
methods
preservation method for
recipes
sweeteners in
troubleshooting
Pickling lime (calcium hydroxide)
Pickling salt
Picnic chest/hampers
Pie fillings, canning
Pie pastry, all-purpose
Pies, freezing
Pimientos
canning
freezing
pH of
Pineapple
canning
freezing
pH of
Pits
cold-climate
mild-climate
Plain cans
Plastic storage containers
Plum(s)
canning
drying
freezing
jam
pH of
Plum juice
canning
freezing
Popcorn, root-cellaring
Pork
canning
home-curing
salt-curing
Potassium nitrate
Potatoes
canning
drying
pH of
root-cellaring
sweet (see Sweet potatoes)
Poultry
canning
freezing
Poultry giblets, canning
Poultry stock/broth, canning
Precision foods
Preserves
adding acids to
failures
general procedure for
recipes
steps in making
Pressure canning
Pressure cookers
Prune juice
canning
freezing
Prunes
canning
drying
freezing
Ptomaines
Pudding, holiday, steamed, with boiled cider sauce
Pumping
Pumpkin
canning
drying
freezing