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Container
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Title
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Canning procedures: Procedure Book No. 32, 1970-1999
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Box
11
Folder
1
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Access (to procedure book)
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Box
11
Folder
2
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Apples
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Box
11
Folder
2
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Carrots
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Box
11
Folder
3
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Containers
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Box
11
Folder
3
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Burnt sugar
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Box
11
Folder
3
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Condiments
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Box
11
Folder
4
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Turkey meat
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Box
11
Folder
4
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Whipped potatoes
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Box
11
Folder
5
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Standardization of batches
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Box
11
Folder
5
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Ingredients preparation
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Box
11
Folder
6
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Vegetable oils
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Box
11
Folder
6
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Frying oils
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Box
11
Folder
7
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Flour and starch
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Box
11
Folder
7
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Dairy products
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Box
11
Folder
8
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Freezing and storage
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Box
11
Folder
8
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Brownie mix
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Box
11
Folder
8
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Dried beans
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Box
11
Folder
9
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Purees
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Box
11
Folder
9
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Chicken gravy
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Box
11
Folder
10
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Cooked beef meat and stock
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Box
11
Folder
10
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Margarine
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Box
11
Folder
11
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Fried chicken
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Box
11
Folder
11
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Sealing microwavable trays
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Box
11
Folder
11
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Turkey gravy
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Box
11
Folder
12
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Apple-cranberry compote
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Box
11
Folder
12
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Apple-cherry mix
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Box
11
Folder
13
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Fried chicken (Canadian procedure)
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Box
11
Folder
13
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Tomato sauce
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Box
11
Folder
14
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Seasoning sauce
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Box
11
Folder
14
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Cheese sauce
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Box
11
Folder
15
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Fried chicken (United States procedure)
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Box
11
Folder
15
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Rice mix
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Box
11
Folder
16
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Sweet/sour sauce
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Box
11
Folder
16
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Batter for fried chicken
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Box
11
Folder
17
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Margarine (without palm oil)
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Box
11
Folder
17
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Turkey dressing
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Box
11
Folder
18
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Chicken dressing
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Box
11
Folder
18
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Chicken meat
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Box
11
Folder
19
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Turkey meat
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Box
11
Folder
19
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Seasoned sauce
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Box
11
Folder
20
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Fried chicken (United States procedure)
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Box
11
Folder
20
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Turkey meat
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Box
11
Folder
21
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Vegetable season sauce
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Box
11
Folder
21
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Poultry dressing
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Box
11
Folder
22
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Fried chicken (United States procedure)
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Box
11
Folder
22
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Turkey newlyweds
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Box
11
Folder
23
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Chicken newlyweds
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Box
11
Folder
23
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Seasoned sauce for roasted potatoes
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Box
11
Folder
24
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General procedures
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