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Historical Research Bulletins of the Nebraska Agricultural Experiment Station
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Articles 1 - 4 of 4
Full-Text Articles in Life Sciences
Liquid Loss From Glass Jars Processed In The Pressure Cooker, Arnold E. Baragar
Liquid Loss From Glass Jars Processed In The Pressure Cooker, Arnold E. Baragar
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
Home canners and extension home economists have inquired frequently why much liquid is sometimes lost from glass jars of food processed in the pressure cooker. At an extension service Home Canning Research Conference held at Kansas City, December, 1946, state extension agents requested research on this home canning problem, because no published reports were available. This bulletin is a report of experiments with glass jars processed in a pressure cooker to determine (1) conditions that allow much liquid to be expelled from jars, (2) conditions that reduce liquid loss to a negligible amount, and (3) the physical conditions involved in …
Portable Electric Home Milk Pasteurizers, A. E. Baragar, P. A. Downs
Portable Electric Home Milk Pasteurizers, A. E. Baragar, P. A. Downs
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
Two batch-type and one in-the-bottle type home milk pasteurizers were investigated to determine whether they comply with U.S. Public Health code temperature and time requirements for pasteurizers.
The Accuracy Of Pressure Gauges Used On Household Steam Pressure Cookers, Arnold E. Baragar
The Accuracy Of Pressure Gauges Used On Household Steam Pressure Cookers, Arnold E. Baragar
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
In the pressure cooker, high temperature is obtained by using steam under pressure. Since the pressure gauge is used as the indicator of temperature it is essential that the gauge register the correct pressure. Hence, this paper deals mainly with a study of the accuracy of both new and old pressure gauges used on steam pressure cookers. At the same time, four other phases were investigated: (1) the proper functioning of safety valves, (2) the various methods of sealing the lid to the cooker, (3) the proper evacuation of air from the cooker, and (4) the use of a thermometer …
Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder
Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …