Putting Food By - Janet Greene [209]
Tomato juice
canning
cocktail, Annette Pestle’s
freezing
Trays, for drying
Trout, lake, canning
Tuna fish
canning
pH of
Turnip greens
canning
freezing
Turnips
canning
drying
freezing
pH of
root-cellaring
salting
sour
waxing
United States Department of Agriculture
(USDA)
USDA Complete Guide to Home Canning
United States Food and Drug Administration
Veal, canning
Vegetable(s)
anti-discoloration treatments for
-beef stew
canning
dried, cooking
drying
freezing
pickles (see Pickles)
relishes (see Relishes)
root-cellaring
salt-curing
soup base, Tennessee
stock/broth
Venison Book, The (Gorton)
Vinegar(s)
adding for safety
as anti-discoloration treatment
in pickling
specialty
Volume, metric conversions for
Water
boiling (see Boiling water)
boiling point of
contaminated
minerals in
in pickling
used in cleaning and preparing seafood
Watermelon pickles
Wax beans (see Green beans)
Waxing turnips and rutabagas
Weight, metric conversions for
Weiss, John
Wet packs
White enamel cans
Whitefish, canning
Wine jelly
Wolf, Isabel D.
Wooden trays, for drying
Xylitol
Yams
canning
drying
freezing
Yeasts
action of
temperature and
Yields
canned fruit
canned meat
canned seafood
canned vegetables
frozen fruit
frozen vegetables
York, George
Zucchini
canning
drying
freezing
relish, Margaret Hawes’s