Pressure Canning

dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorChase, Melissa W.en
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2013-08-14en
dc.date.accessioned2014-08-14T15:04:29Zen
dc.date.available2014-08-14T15:04:29Zen
dc.date.issued2012-07-18en
dc.description.abstractThis publication outlines how to safely preserve low-acid foods through pressure canning at home.en
dc.format.extent12 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/50151en
dc.identifier.urlhttp://pubs.ext.vt.edu/348/348-585/348-585_PDF.pdfen
dc.language.isoenen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-585 (FST-73)en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectFood Preservationen
dc.subjectFood safetyen
dc.subject.cabtCanningen
dc.subject.cabtPreservationen
dc.subject.cabtpressure cookersen
dc.titlePressure Canningen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
VCE_Pressure_Canning.pdf
Size:
2.21 MB
Format:
Adobe Portable Document Format
Description: