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 | | Search results for the keyword(s): canning methods for vegetables and fruits | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini. Also referred to as a "cutter" the Fruit or Vegetable Corer may be v-shaped ... |
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| Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root ... |
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| The outer skin or rind of a fruit and vegetable. Vegetables that have this outer skin will generally have the peel removed and discarded before the vegetable is used but there are ... |
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| A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of ... |
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| Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat. Tubers are capable of producing new plants. Store dry ... |
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| Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to ... |
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| A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality. |
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| A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process. Food contents are ... |
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| A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads. Chat is a term in ... |
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| A method of canning where the food is heat processed directly in a covered kettle and then, while hot, poured into sterile jars and sealed. Using this method may result in a loss ... |
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