OREGON STATE UNIVERSITY Extension Service Food Safety - Petcock - Document - PDFSEARCH.IO

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	OREGON STATE UNIVERSITY Extension Service Food Safety & Preservation: Pressure Canner Use and Care SP[removed], Revised March, 2013 Low acid foods (vegetables, meats, poultry and fish) must be processed in a pressure cann Add to Reading List Document Date: 2013-04-08 19:02:53 Open Document File Size: 390,01 KB Share Result on Facebook Company OSU Extension Service / / Country Vietnam / / Facility Oregon State University / / IndustryTerm vegetable oil / longer processing times / / Organization OSU Extension Service / Food Safety / OREGON STATE UNIVERSITY / / ProvinceOrState Oregon / / SocialTag Canneries Canning Food industry Packaging Gasket Safety valve Gauge Petcock Home canning Technology

OREGON STATE UNIVERSITY Extension Service Food Safety & Preservation: Pressure Canner Use and Care SP[removed], Revised March, 2013 Low acid foods (vegetables, meats, poultry and fish) must be processed in a pressure cannAdd to Reading List