Chapter D: Discoloration 13
E
Equipment 4
F
Fat 9
Frozen meat, canning 4
G
Gage 5
Giblets 22
Glass Jars:
Cooling 12
Closures 6, 10
Exhausting 9
Packing 9
Processing 11
Use 6
H
Heart 20
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Home Canning of Meat and PoultryChapter D: Discoloration 13
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