Canning Fruits
$1.50
This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears and plums; sweetening fruit; processing methods; and storage.
Page Count: 8
Published: June 1980
Revised: September 2012
Reviewed: April 2018
638 in stock
Related publications
-
Hard Cider Production and Orchard Management in the Pacific Northwest
Making hard cider for both commercial and private enjoyment is the target of renewed interest in areas that are well suited to growing apples. This bulletin provides guidance for making hard (fermented) cider as well…
Authors:Price: $11.00 -
Farm-direct marketing: Merchandising and pricing strategies
This revision discusses the strategies direct marketers use to make sales.
- Published:
- October 1992
- Revised:
- May 2020
- Reviewed:
- January 2024
- SKU:
- PNW203E
Authors: -
Fresh Cheese Made Safely
Queso fresco, a fresh, crumbly, white cheese, can be made at home! Step-by-step process for making this cheese safely included.
- Revised:
- November 2019
- SKU:
- PNW539
Authors: -
Farm-direct Marketing: Personnel Management
This revision includes information on complying with labor laws, ways to find good employees, employee orientation and training, employee policies, and employee management.
- Published:
- October 1992
- Revised:
- May 2020
- Reviewed:
- January 2023
- SKU:
- PNW205E
Authors: