THE ALL-AMERICAN 921 - Index; Pint Jars.

45
Acid Foods ......................................30
Altitude Tables ................................23
Apple Cider......................................31
Apples ......................................18, 31
Applesauce......................................31
Apricots ....................................18, 31
Asparagus.................................11, 34
Barley .............................................10
Beans, dried ......................................4
Beans, string .............................11, 34
B
eef ..........................................10, 24
B
eef, roast.................................10, 24
Beef Stroganoff................................12
Beets...................................11, 34, 38
Berries ......................................18, 31
Black-eyed Peas ..........................4, 35
Black Bean Soup..............................15
Blanch ............................................30
Bologna Sausage .............................25
Botulinus ........................................19
Boston Brown Bread........................16
Brine...............................................34
Bulgur, Cracked Wheat ....................10
Bushel, Cans per..............................44
Cabbage ..........................................11
Canning Instructions........................18
Canning Recipes.........................12-16
Canning Tables ..........................24–36
Cans ...............................................21
Can Sealers......................................20
Canning Problems......................19–22
Care of Cooker ...................................7
Carrots ................................11, 34, 37
Cauliflower ......................................11
Celery Soup, Cream of......................15
Cherries...............................18, 31, 38
Chicken...............................14, 27, 39
Chili Elegante ..................................12
Chocolate Bread Pudding..................16
Chop Suey.......................................13
Citric Acid........................................18
Clams..............................................29
Clam Chowder, NY style...................15
Cooking Recipes.........................12–16
Cooking Instructions ....................8–11
Cooking Tables ..........................10–11
Cooling ...........................................21
Corned Beef.........................10, 13, 25
Corn on Cob ....................................11
Corn................................................34
Crab Meat .......................................28
Darkening, preventing .....................30
Desserts ..........................................16
Directions, Use of Cooker ...................8
Dried Fruits, Compote ......................16
Duck...............................................27
Exhausting......................................21
Figs ..........................................18, 31
Fish, canning.......................28–29, 39
Fowl, canning .................................27
Fowl, cooking..................................14
Fruit Cake .......................................17
Fruits, canning ....................18, 30–33
Fruit Juices.................................32 –33
Frog Legs ........................................29
Gauge, Steam Pressure.......................7
Grains .............................................10
Grapefruit..................................18, 32
Grapes ......................................18, 32
Greens ............................................35
H
alf-gallon jars................................20
H
alf-pint jars ...................................20
Ham .........................................10, 13
Hamburger Steak.............................25
Hash...............................................25
Headspace.......................................18
Heart ..............................................26
Hominy...........................................11
Hot Fill or Hot-Pack ...................21 –22
Hot Water Bath ...............................18
Jars .................................................21
Jelly ................................................37
Lamb ..................................10, 13, 26
Lemon Juice ....................................30
Lima Beans .....................................34
Lids ..........................................21, 22
Liver ...............................................25
Liver Sausage..................................26
Lobster............................................14
Mango Chutney...............................38
Marmalade......................................38
Meat, canning ...........................24–26
Meat, cooking .................................10
Mushrooms (domestic) ....................35
Okra ...............................................35
Onions ............................................11
Overpressure Plug..............................7
Oysters ...........................................29
Parsnips ....................................11, 34
Parts List & Prices......................42–43
Peaches...............................18, 32, 38
Pears.........................................18, 32
Peas, green ...............................11, 35
Peppers ...........................................35
Perch, fried......................................14
Pigs’ Feet ........................................26
Pineapple ..................................18, 32
Plums, Prunes ......................15,18, 32
Pork....................................10, 24, 26
Pork and Beans ...............................35
Pork Roast, spiced ...........................13
Pork Sausage...................................26
Pot Roast ........................................12
Potato Soup, Cream of......................15
Potatoes ..............................11, 15, 36
Poultry Canning ..............................27
Pressure Regulator Weight .................8
Pumpkin ...................................11, 36
Pudding, cooking.............................16
Questions and Answers..............40–41
Rabbit .............................................27
Raw-Pack..................................21 –22
Rhubarb....................................18, 32
Ribs, beef ........................................12
Rice ..................................................4
Rolled Beef Roast ......................12, 24
Round Steak, stuffed........................13
Rutabagas.......................................11
Safety Tips For Canning...................19
Safety Tips For
O
perating ..............inside front cover
S
alsa...............................................37
Sauerkraut ......................................36
Scalloped Potatoes and Ham ............13
Seafood Canning........................28–29
Seafood Cooking..............................14
Sealing Cans and Jars .................21 –22
Soup Mixture...................................36
Soups, canning..........................25, 36
Soups, cooking ................................15
Spareribs ...................................10, 26
Spinach.....................................11, 36
Spoilage ..........................................19
Squash............................................11
Steps in Canning........................18–22
Steak ........................................10, 25
Steam Pressure Gauge........................7
Stews..............................................25
Storing ........................................7, 22
Stuck Cover, removing.......................9
Stuffed Peppers................................13
Succotash........................................36
Sweet Potatoes ..........................11, 36
Swiss Chard.....................................36
Swiss Steak .....................................12
Syrup..............................................30
Tables and Charts ............................44
Thermometer...................................21
Tomato Juice ...................................33
Tomatoes ..................................18, 33
Tongue .....................................10, 25
Turnips .....................................11, 34
Veal, Loaf........................................14
Veal Roast.......................................14
Vegetables, canning ..................34–36
Vegetables, cooking .........................10
Vegetable Soup................................15
Vent Pipe ..........................................6
Water Pack......................................28
Winter Squash...........................11, 36
Zucchini Pickles...............................37
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