Course: Food Science - NYSED
Pectin (Sure-Jell) Pint size canning jars, lids, and rims. Large steaming pot or canner. Cooking thermometer. Procedure: Students will take class time to review the steps in simple canning process. Sterilization process utilizing a non-pressure canner will be practiced prior to canning. Preparation of fruit or vegetables will be conducted ... ................
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