Glossary Of Terms
Description
This International bread features Quart capacity are common. The minimum volume of canner that can. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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be used is 16-quart capacity, which will contain 7 quart jars.
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Use of pressure saucepans with less than 16-quart capacities is not recommended.
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Raw pack - The practice of filling jars with raw, unheated food.
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Acceptable for canning low-acid foods, but allows more rapid quality losses in acid foods
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heat processed in boiling water.
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Spice bag - A closeable fabric bag used to extract spice flavors in a pickling solution.
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Style of pack - Form of canned food, such as whole, sliced, piece, juice, or sauce.
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The term may also be used to reveal whether food is filled raw or hot into jars.
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Vacuum - The state of negative pressure.
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Reflects how thoroughly air is removed from within a jar of processed food--the higher the vacuum, the less air left in the jar.
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Yeasts - A group of microorganisms which reproduce by budding.
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They are used in fermenting some foods and in leavening breads.
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Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 70.0kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 3.5g18%
- Cholesterol 17.5mg6%
- Sodium 156.2mg7%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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