Description: Good Quality and Safe Home Canned Food Poster #L-1017Compiled by Frances L. Reasonover, extension foods and nutrition specialist and Dr. E. E. Burnes, associate professor, The Texas Agricultural Experiment Station, Soil and Crop Sciences Department Adapted from C-22, Prevent Spoilage and Poor Quality in Home Canned Foods, originally prepared by Winifred J. Leverenz and O. B. Williams Texas A&M, 1974 Condition as shown in photos. Slight shelf wear and age. Faint foxing on outermost sections of folded poster. No markings. Measures 24" W x 18" H when unfolded. Printed on both sides. Improved methods of home canning make it more enjoyable for the homemaker to preserve the natural goodness of foods. Foods spoil because of the actions of yeasts, molds, bacteria and enzymes. In canning, the homemaker stops this action by processing food with heat and protecting it with an airtight seal. The processing time and temperature vary with different kinds of food. This poster provides tips and techniques for improving the quality and safety of home-canned foods. The identification tables describe common problems with suggestions for prevention by type of food. The organism causing the spoilage is indicated and detailed remarks from specialists help the home canner resolve any issues. Includes:Identify and Prevent Poor QualityWays to Obtain Good Quality Home Canned FoodIdentify and Prevent SpoilageWhy Food SpoilsHow to Prevent Underprocessing
Price: 16.5 USD
Location: Birmingham, Alabama
End Time: 2025-02-09T11:38:50.000Z
Shipping Cost: 0 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Year: 1974
Original/Reproduction: Original
Country/Region of Manufacture: United States
