11 Pointers on How to Be a Good Canner
Guide by Marguerite Fenner of Pacific Gas and Electric Co outlines best practices for home canning. Emphasizes rushing from garden to jar, cleaning and inspecting jars, following lid directions, precooking, proper boiling water bath technique, pressure canner water levels, precise processing times, using time tables, and proper post processing cooling and storage to ensure safety and quality.
MENTIONED IN THIS ARTICLE
Marguerite Fenner
Home Economics
Pacific Gas and Electric Co
Home Canning Do’s and Don’ts From A Health Column
The article warns oven canning is dangerous and jars may explode, causing damage or injury. It explains liquids boil out from jars if packed too tightly or if pressure changes. It says do not open jars mid processing and add liquid. once sealed, the contents will keep.
Timely Tips on Freezing Chicken From Home Economics
Advice from the Home Economics Department on freezing chicken to preserve quality up to a year. It covers selecting birds by age and weight, humane prep, cleaning, cutting, wrapping with freezer paper, and stuffing roasters before freezing for up to two months.
Packaging Method for Poultry in Plastic Bags
The guide describes placing wrapped giblets inside a cavity then using polyethylene bags to package poultry especially roasters. It advises submerging the bagged bird in hot water to expel air and collapse the film, twisting and binding the bag ends with a rubber band, then packing broilers in plastic.
Also Mentioned on This Page
Bender’s West Main Alhambra
Calif
U.S. Department of Agriculture
M.C.P. Jam
M.C.P
RAC
Ela
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