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Putting Food By - Janet Greene; Ruth Hertzberg; B
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Chapter 16 - Freezing Meats and Seafood

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2022-02-24 01:52:24
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  • Title Page
  • Copyright Page
  • Chapter 1 - What Is It?
  • Chapter 2 - Why Foods Spoil
  • Chapter 3 - Altitude and Metrics
  • Chapter 4 - Fair Warning
  • Chapter 5 - Common Ingredients and How to Use Them
  • Chapter 6 - The Canning Methods
  • Chapter 7 - Canning Fruits
  • Chapter 8 - Canning Tomatoes
  • Chapter 9 - Canning Vegetables
  • Chapter 10 - Canning Meats
  • Chapter 11 - Canning Seafood
  • Chapter 12 - Canning Convenience Foods
  • Chapter 13 - Getting and Using a Freezer
  • Chapter 14 - Freezing Fruits
  • Chapter 15 - Freezing Vegetables
  • Chapter 16 - Freezing Meats and Seafood
  • Chapter 17 - Freezing Convenience Foods
  • Chapter 18 - Jellies, Jams, and Other Sweet Things
  • Chapter 19 - Pickles, Relishes, and Other Spicy Things
  • Chapter 20 - Curing with Salt and Smoke
  • Chapter 21 - Drying
  • Chapter 22 - Root-Cellaring
  • Chapter 23 - Putting by Presents for Christmas
  • APPENDIX: WHERE TO FIND THINGS
  • INDEX
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