| Display title | Engineering:Home canning |
| Default sort key | Home canning |
| Page length (in bytes) | 15,423 |
| Namespace ID | 3034 |
| Namespace | Engineering |
| Page ID | 201026 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Raymond Straus |
| Date of page creation | 21:13, 4 February 2024 |
| Latest editor | imported>Raymond Straus |
| Date of latest edit | 21:13, 4 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
Though... |
