Pressure Canning Tips From Lynn Chambers Menu
Home canning guide emphasizes selecting sound garden produce, thorough washing, pre cooking and hot packing, and using a steam pressure cooker for safety and efficiency. Boil canned vegetables 10 to 15 minutes before serving, with acid tomatoes exempt. Answers address cloudiness, packing height, browning corn, beets, and over or under processing, plus batching and salt.
MENTIONED IN THIS ARTICLE
Rere
Western Newspaper Union
Glamorous Platter Tips For Fruit And Veggie Displays
Lynn advises stylish serving for fruit and vegetable platters. Use fork prongs to flute cucumbers and bananas and mold vegetables for attractive displays. Include a contrasting center vegetable and ring olives around meat salads. Don’t overcook for crisp appearance. use fancy cutters and bright linens on porches with pottery goblets.
MENTIONED IN THIS ARTICLE
Lynn
Also Mentioned on This Page
Cross Town
By Roland Covel
Wah
Bobby Sox
Marty
Nancy
Imensenya
Little Reggie
Elm ST
By Ernie Bushmiller
Margarita
Rumpuss
Mutt and
Jeff
Bud Fisher
By Arthur Pointer
Sitter
By Gene Byrnes
Wn Ie
Rah
Gus
Yale
Virgil
By Len Kleis
Sam
Ming
Hih
Lek
By Jeff Hayes
Ici
Atirittl
MEMOS
Lynn Chambers