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Life Sciences Commons™

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Utah State University

Series

2017

Food preservation

Articles 1 - 6 of 6

Full-Text Articles in Life Sciences

Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs Jul 2017

Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs

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This publication gives tips on avoiding common canning mistakes.

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Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer Jul 2017

Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer

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This publication discusses the basic principles of pressure canning.

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Preserving Figs, Carolyn Washburn, Charlotte P. Brennand Jul 2017

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

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This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.

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Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer Jul 2017

Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer

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This publication discusses the basic principles of boiling water cannings.

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Preserving Apples, Kathleen Riggs, Charlotte Brennand Jul 2017

Preserving Apples, Kathleen Riggs, Charlotte Brennand

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This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information

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Pretreatments To Prevent Darkening Of Fruits Prior To Canning Or Dehydrating, Carolyn Washburn, Christie Jensen Jun 2017

Pretreatments To Prevent Darkening Of Fruits Prior To Canning Or Dehydrating, Carolyn Washburn, Christie Jensen

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This fact sheet describes pretreatments that can be used to prevent darkening of fruits prior to canning or dehydrating, including ascorbic acid, citric acid powder, lemon juice, citric acid mixtures, fruit juice, and sulfites.

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