| Document Date: 2012-09-10 16:47:05
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Company Extension / / Continent America / / Facility Washington State University / A Pacific Northwest Extension Publication Oregon State University / Oregon State University / University of Idaho / / IndustryTerm conventional processing / metal / quality product / spoiled pickled food / dill oil / recommended conventional processing time / pickled food / Food-grade plastic / conventional boiling-water canner processing / large food-grade plastic bag / heat processing / weight keeps fermenting food / Food-grade lime / food preservation / Pack food / canned food / Increase processing times / oil / food use / metal rack / lime-and-water solution / metal lids / food / steel / / Movie A.D. / / Organization University of Idaho / U.S. Department of Agriculture / Washington State University / Oregon State University / / Person Peter Piper / Carolyn A. Raab / / Position dill head / head of dill / foods and nutrition specialist / / Product potassium chloride / Calcium chloride / / ProvinceOrState Idaho / /
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PNW 355 • Reprinted June[removed]Pick ing vegetables