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Boiling Water Bath Canning Including Jams, Jellies, and Pickled Products

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorMcKinney, Julie Michelleen
dc.date.accessed2019-01-09en
dc.date.accessioned2019-03-07T17:10:03Zen
dc.date.available2019-03-07T17:10:03Zen
dc.date.issued2019-01-09en
dc.description.abstractDescribes the proper equipment, recommended guidelines and recipes that can ensure that food preserved at home is safe and delicious.en
dc.format.extent15 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/88344en
dc.identifier.urlhttps://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-594/348-594(FST-304NP).pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-594 (FST-304NP)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.subject.cabtHome food preservationen
dc.subject.cabtCanningen
dc.subject.cabtFood contaminationen
dc.titleBoiling Water Bath Canning Including Jams, Jellies, and Pickled Productsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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