Putting Food By - Janet Greene [208]
pH of
root-cellaring
Putting food by, defined
Pyracantha (firethorn) jelly
Quince jelly
Rabbit meat, canning
Racks, Boiling–Water Bath kettles and
Radishes, root-cellaring
Radura
Rainwater
Raspberry(ies)
canning
freezing
jam, frozen, diet
pH of
“vinegar,” a cockaigne
Raspberry juice, freezing
Raw packs
Red currant jelly
Refreezing
Refrigeration
Relishes
adding acids to
equipment for
essential ingredients for
low-temperature pasteurization treatment
methods
recipes
troubleshooting
R-enamel cans
Rhubarb
canning
freezing
ginger jam
pH of
Rhubarb juice
canning
freezing
Rice flour (Mochiko)
Ripening fruit
Roasting, altitude and
Roasts, freezing
Rolls, freezing
Root-cellaring
equipment for
fruits
indoor storage
process of
ripening fruit
small-scale outdoor storage
vegetables
Rutabagas
canning
drying
freezing
salting
sour
waxing
Saccharin
Salad, gelatin, freezing
Salmon
canning
pH of
smoking
Salmonella
Salsa, chili
Salsify (oyster plant)
canning
root-cellaring
Salt
as firming agent
for pickling
types of
Salt-curing
equipment for
grade of salt
meat
proportions of salt
sea salt and
vegetables
Salting (see Brining; Salt-curing)
Saltpeter
Sand plum jelly, Helen Ruth’s
Sandwiches, freezing
Sanitation
Sauces
boiled cider
chili
chili salsa
mint
piccalilli
spaghetti, meatless
tomato “stretcher,”
Sauerkraut
canning
old-style dry-salting to ferment
pH of
Sausage, pork, canning
Scales
Scallops, freezing
Screwband metal lids
Seafood
anti-discoloration treatments for
canning
freezing
Seals
Sea salt
Seed, live, root-cellaring
Shad, canning
Shell beans
canning
drying
root-cellaring
Shrimp
canning
freezing
pH of
Shrimp stock, canning
Simmering
Slaked lime (calcium hydroxide)
Slaughtering, Cutting and Processing Beef on the Farm
Slaughtering, Cutting and Processing Lamb and Mutton on the Farm
Slaughtering, Cutting and Processing Pork on the Farm
Smoke-boxes, homemade
Smoking
fish
meat
Snap beans (see Green beans)
Sodium nitrate
Solar salt
Sorbitol
Sorghum
Soups, freezing
Soup stock, canning
Sour pickles-hour
Soybeans
canning
freezing
Spaghetti sauce, meatless
Spice(s)(d)(y)
carrot marmalade for game
crabapples, sweet-and-sour
pears
pickling
Spinach
canning
drying
freezing
pH of
Spoilage
causes of
prevention of
signs of
Spreads, all-fruit
Squash, summer (see Summer squash; Zucchini)
Squash, winter
canning
drying
freezing
marmalade, ginger
root-cellaring
Stack-drying produce in shade
Staphylococcus aureus
Steam-blanching
fruits
vegetables
Steam canning
Steaming, as anti-discoloration treatment
Sterilizing jars
Stevia
Stew, vegetable-beef
Stew meat, freezing
Storage
canned food
dried foods
jellies
root-cellaring (see Root-cellaring)
salt-cured meat
Storage containers, plastic
Storing Vegetables and Fruits in Basements, Cellars, Outbuildings, and Pits
Strawberry(ies)
canning
freezing
jams
pH of
preserves
Strawberry juice, freezing
String beans (see Green beans)
Sublimed sulfur
Sucralose
Sugar
in canned fruits
in frozen fruits
in jams, jellies, and preserves
in pickling
preserving with
syrup (see Syrup, sugar)
Sugar cure
Sulfuring
Sulfuring box
Summer squash
canning
drying
freezing
Sun drying
Sweet-and-sour spiced crabapples
Sweeteners
artificial
for jams, jellies, and preserves
natural
for pickling
(see also Sugar)
Sweet mustard pickle
Sweet peppers
canning
drying
freezing
Sweet pickle chips
Sweet-pickle salting
Sweet potatoes
canning
drying
freezing
pH of
root-cellaring
Syrup,sugar
in canned fruit
in frozen fruit
Syrup blanching
Syrup holding bath
Table salt
Temperature
canning safety and
drying and
metric conversions for
micro-organisms and
salt-curing meat and
smoking and
Tennessee vegetable soup base
Thawed food, refreezing
Thermometers
Thickeners
Tin cans (see Cans)
Tomato(es)
canning
drying
freezing
green (see Green tomatoes)
jelly
pH of
sauce “stretcher,”
soup, country
yellow, marmalade