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

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dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorMcKinney, Julie Michelleen
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2013-08-07en
dc.date.accessioned2014-08-14T15:04:27Zen
dc.date.available2014-08-14T15:04:27Zen
dc.date.issued2011-07-01en
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/10919/50147en
dc.identifier.urlhttp://pubs.ext.vt.edu/348/348-594/348-594_pdf.pdfen
dc.language.isoenen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-594en
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.subjectExtension e-booksen
dc.subject.cabtHome food preservationen
dc.subject.cabtfood preservativesen
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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