DOCSLIB.ORG

The Beginner's Guide To

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Beginner's Guide To __________ The Beginner’s Guide to __________ Preserving ___________________________________________ By Dena Harris and NicoleTaylor -Courtesy of Homestead Harvest and Creative Homemaking- Copyright© Homestead Harvest Welcome to the rewarding world of preserving where countless generations before you have put up their fresh crops and enjoyed a simpler and healthier way of life. You will quickly discover how preserving your own food can become a hobby, a part-time pursuit, or a way of life. “The Beginner’s Guide to Preserving” will guide you through the early steps of food preparation and launch you into a world filled with wholesome fresh foods, new tastes, and improved health. Play with the different methods outlined here and see which foods appeal to you and your family. Then take a moment and congratulate yourself for taking this important step toward a healthy, happier, and more satisfied you. 2 Contents Overview of Preserving .................................................................................7 Canning ..........................................................................................................9 History of Canning.................................................................................9 Benefits ...............................................................................................10 How it Works.......................................................................................11 Methods ..............................................................................................11 Equipment...........................................................................................12 Proper Safety ......................................................................................12 Preparing Equipment ..........................................................................13 Preparing Food ...................................................................................13 Head Space ........................................................................................14 Cooking Times for Specific Foods.......................................................15 Adjusting for Elevation ........................................................................15 Processing the Food ...........................................................................16 Cooling................................................................................................16 Testing the Seal ..................................................................................17 Storing Canned Foods ........................................................................17 Shelf Life .............................................................................................18 FAQ.....................................................................................................18 Recipes ...............................................................................................19 Strawberry Jam ........................................................................19 Prickly Pear Marmalade ...........................................................19 Apple Butter..............................................................................20 Peach Preserves ......................................................................20 Applesauce...............................................................................21 Tomato Sauce ..........................................................................21 Zesty Salsa...............................................................................22 Cream-Style Corn.....................................................................22 Carrots......................................................................................22 Spiced Honey ...........................................................................23 Drying ...........................................................................................................24 History of Drying..................................................................................24 Benefits ...............................................................................................24 How it Works.......................................................................................25 Methods ..............................................................................................25 Equipment...........................................................................................26 Preparing the Food .............................................................................27 Processing the Food ...........................................................................27 Drying Times.......................................................................................28 3 Storing.................................................................................................28 Shelf Life .............................................................................................29 FAQ.....................................................................................................29 Recipes ...............................................................................................29 Sun Dried Tomatoes.................................................................29 Honey Banana Chips................................................................30 Beef Jerky ................................................................................30 Fruit Leather .............................................................................31 Dried Fruit Trail Mix ..................................................................31 Dried Sunflower Seeds.............................................................32 Freezing ........................................................................................................33 History of Freezing ..............................................................................33 Benefits ...............................................................................................34 How it Works.......................................................................................35 Equipment...........................................................................................35 Preparing Food ...................................................................................36 Storing Food........................................................................................39 Shelf Life .............................................................................................40 FAQ.....................................................................................................40 Recipes ...............................................................................................41 Baby Food Ice Cubes...............................................................41 Lemon Ice.................................................................................41 Fruit Mixes................................................................................41 Juicing ..........................................................................................................43 History of Juicing.................................................................................43 Benefits ...............................................................................................43 How it Works.......................................................................................45 Methods ..............................................................................................45 Equipment...........................................................................................45 Preparing Food ...................................................................................46 Storing Juice .......................................................................................46 FAQ.....................................................................................................46 Recipes ...............................................................................................47 Lemon-Lime Ginger Ale............................................................47 Homemade V8 Juice ................................................................47 Carrot Juice ..............................................................................47 Blueberry Smoothie..................................................................48 Fruit Punch ...............................................................................48 Monkey Shake..........................................................................48 4 Milling ...........................................................................................................49 History of Milling..................................................................................49 Benefits ...............................................................................................50 How it Works.......................................................................................50 Methods ..............................................................................................51 Equipment...........................................................................................51 Preparing Food ...................................................................................51 Storing.................................................................................................51 Shelf Life .............................................................................................52
Load more

Recommended publications
  • The Pot Rack Registry Planner
    Registry Planner To register, call for an appointment with a Wedding Registry Specialist (913) 364-5038 Appointment Date: Appointment Time: Appointment With: © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. (913) 364-5038 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Tabletop 5 Barware 6 Cookware 7 Cutlery 8 Bakeware 9 Baking Accessories 10 BBQ 11 Gadgets & Utensils 12-13 Kitchen Electrics 14-15 Kitchen Linens 15 Organize, Clean & Store 16 Miscellaneous 16-17 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 3 COOKBOOKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Reference: Cookbook Holder Recipe Box Recipe File Keeper © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 4 TABLETOP ITEM DESCRIPTION SKU QTY PRICE Dinnerware Butter Bell Butter Dish Butter Warmer Cake Plate Dip Chiller Drinking Glasses Egg Plate Flatware Fondue Gravy Boat Menu Board Olive Oil Bottle Pitcher Place Tiles Salad Bowl Set Salad Servers Salt and Pepper Serving Bowl Serving Platter Sugar/Creamer Tea Pot BIA, Emile Henry, Now Designs, Revol, tag, Zwilling © 1998-2012 Your Registry ®, Inc.
    [Show full text]
  • Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
    What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic
    [Show full text]
  • Useful Kitchen Gadgets  Hether You Are Shopping in a Department Store, Gourmet Shop, Those Illustrated Below Really Work
    Useful Kitchen Gadgets hether you are shopping in a department store, gourmet shop, those illustrated below really work. Each one of these unusual tools makes supermarket, or by catalog, kitchen gadgets abound. To the it easier and quicker to perform the task for which it is designed. These discerning and knife-handy among us, ninety percent of these gadgets are especially helpful for preparing large quantities of ingredi- Wgadgets are worth neither the price nor the kitchen storage space. But there ents—pitting piles of olives for tapenade, for example, or hulling dozens are exceptions. After testing dozens of different gadgets, we found that of strawberries for jams, tarts, and other desserts. Double Boiler Stand Nutmeg Grater If you don’t have a double boiler, this little circular You can use a regular grater to grate fresh nutmeg, but you are likely to end up with skinned knuckles. stand fills in nicely. Simply place it in a large pot, fill With this gadget, a knuckle-sparing carriage glides up and down the grater board, against which the the pot with water to just below the top of the stand, spring-loaded carriage cap pushes the whole nutmeg. The unused portion of the nutmeg can be kept in and place a smaller pot on top of the stand. the handle storage compartment. 1. Place the whole nutmeg in the carriage and 2. Glide the carriage back and forth against the screw on the spring-loaded cap. grater board. When finished, place the unused portion of the nutmeg into the storage compart- ment located in the handle of the grater.
    [Show full text]
  • The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
    1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
    [Show full text]
  • Cooks' World Registry Planner
    Registry Planner To register, call for an appointment with a Wedding Registry Specialist (800) 825-1833 (585) 271-1789 Appointment Date: Appointment Time: Appointment With: © 1998-2015 Biriatou, LLC. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. Cook’s World 2179 Monroe Ave. Rochester, NY 14618 www.cooksworld.com (800) 825-1833 (585) 271-1789 © 1998-2015 Biriatou, LLC. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Barware 4 Tabletop 5 - 6 Cookware 7 Cutlery & Accessories 8 Bakeware 9 Baking Accessories 10 Coffee & Tea 11 Specialty Foods 11 Gadgets & Utensils 12 - 13 Kitchen Electrics 14 Organize, Clean & Store 15 Kitchen Linens 16 Miscellaneous 16 © 1998-2015 Biriatou, LLC. All Rights Reserved. 3 CooKBooKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Cookbook Holder Recipe Box Recipe File Keeper BARWARE ITEM DESCRIPTION SKU QTY PRICE Bar Board Ice Cube Tray Foil Cutter Martini Glasses Muddler Pourer/Stopper Shot Glasses Whiskey Stones Wine Aerator Wine Glasses Wine Glasses Wine Opener Wine Preserver/Vacuvin Other Cork Pops, Le Creuset, Metrokane, True & more © 1998-2015 Biriatou, LLC.
    [Show full text]
  • Price List 7/03
    NET PRICE LIST J. B. Prince Company, Inc. Effective January 1, 2013 36 East 31st Street, New York, NY 10016 Tentative date for next price list: July 1, 2013 Tel: 212-683-3553 • 800-473-0577 • Fax: 212-683-4488 Office hours: 9:00 AM to 5:00 PM, Order online: www.jbprince.com Monday through Friday, Eastern Time PRICE CHANGES: Every effort will be made to maintain these prices, PERSONAL CHECKS: Sending a personal check can delay shipment up but due to fluctuating costs, it may be necessary to change them without to 2 weeks for bank clearance. notice. SHIPPING CHARGE: Actual shipping charges will be added. GUARANTEE: If you are not completely satisfied, we will accept the We do not charge “handling” or “packing” fees. prompt return of any unused item for replacement, exchange or full refund of the purchase price. CANADA PRICES: Our prices are in U.S. Dollars. Please make sure checks or RETURNS: Please contact us for return authorization . money orders are in U.S. Currency. SHIPPING COSTS: Most prices are F.O.B. our DELIVERY: Normally we ship UPS where warehouse in New York City. Some are drop shipped Our prices are not available. Allow 1 to 2 weeks for delivery. Faster deliv - directly from the manufacturer and have fixed shipping ery can be arranged. Contact us for rates. costs. See below or call for details on shipping costs. “manufacturer’s list” CUSTOMS & TAXES: Your customs broker or UPS will ORDERING: By phone (800 473-0577) from 9:00 A.M. prices. They are as collect from you when the package is delivered.
    [Show full text]
  • Preserving the Harvest
    Preserving the Harvest by Deborah Niemann ThriftyHomesteader.com !1 Now that you have grown all of these wonderful herbs, fruits, and vegetables, what do you do with them? I once mentioned eating seasonally in my status update on Facebook, and a friend commented, “The only problem with eating seasonally is that we’d be eating snow three months a year.” The ironic thing about that statement is that people who don’t eat fresh, seasonal food are eating preserved foods every day of the year. Yet they do not realize that it is possible to freeze, can, and dehydrate food grown in a home garden or purchased in bulk at the farmers’ market. !2 Tomatoes Let’s start with tomatoes because they are the most popular crop grown in home gardens. Like most gardeners, we grow a lot of tomatoes. To preserve the harvest, we can salsa and pizza sauce, freeze tomatoes for making soup in the middle of winter, and dry slices of tomatoes for using in quiche and other dishes. Freezing tomatoes We freeze most of our tomatoes so that we can have peeled, whole tomatoes available for cooking year-round. We freeze them in one-pound increments for using in recipes that call for a twelve-ounce can of tomatoes or an eight-ounce can of tomato sauce. Frozen tomatoes tend to have a high water content, which is why they are roughly equivalent to smaller cans of tomato products. You will need to reduce the amount of other liquids in a recipe or cook a bit longer to reduce the liquid when you use frozen tomatoes in cooking.
    [Show full text]
  • Encyclopedia of Kitchen Utensils and Other Instruments
    Encyclopedia of Kitchen Utensils and Other Instruments Brushes/Basters Indispensable for basting and glazing foods with butter, oil or sauces. Available in various shapes, sizes and materials. Can Opener An electric opener quickly handles a large volume of cans. Choose a good handheld opener as a backup or if counter space is an issue. Colander For draining pasta and washing vegetables. Available in various sizes and materials. Your largest colander should fit in your sink. Food Mill The food mill produces purees by forcing soft solids through a perforated disk while leaving the hard solids behind. Garlic Press A hinged device that provides leverage to quickly compresses garlic through perforations to ready it for cooking. Grater Essential tool for grating and shredding cheese, nuts, vegetables, chocolate and more with different surfaces from fine to course. Jar Opener Special tool reduces the force required to open lids by creating extra leverage to remove stubborn tops from jars of various sizes. Ladle A long handle and deep bowl make this tool essential for transferring soups and sauces from pots to waiting bowls and plates. Mandoline Interchangeable blades quickly and evenly slice, crinkle cut and waffle cut vegetables and fruits to your desired thickness. Masher Typically an upright handle attached to steel wire in pattern that makes it easy to crush soft foods like potatoes and beans. Measuring Cups Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry ingredients. Measuring Spoons Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry ingredients.
    [Show full text]
  • Answers to Do You Know Your Kitchen Equipment?
    Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Answers to Do You Know Your Kitchen Equipment? 1. Every good chef needs an assortment of knives at his disposal. What type of knife would be best suited for slicing up a loaf of sour dough? The correct answer is: Serrated knife While you could chop through bread with any of these, a serrated knife would work the best. The edge of a serrated knife is notched like a saw and that allows it to easily cut items which have a hard outer surface and a soft interior, like bread and tomatoes. These knives come in all sizes and the largest is also commonly known as a bread knife. 2. This special utensil is commonly used to remove the top part of the skin from fruit like oranges and lemons. The correct answer is: Zester The "zest" is the top portion of the peel from a citrus fruit. This tool allows for the easy removal of the aromatic, oily zest from the bitter pith of the peel. The zest is used for flavoring dishes or as a nice garnish for drinks. 3. Which of the following items listed below does not fit with the others? The correct answer is: Ricer While all of these utensils have small holes to process food through, only the ricer requires that the chef actually force the food by applying pressure.
    [Show full text]
  • Retail Catalog 2020
    RETAIL 2020 brands of distinction COFFEE & TEACOFFEE Brands of Distinction DESCALERS Black Cube offers the world’s first hybrid cookware with the ultimate cooking surface. As an What is the frieling feeling? innovation award winner, Black Cube aspires to bring you the best in stainless nonstick cookware. It’s a feeling of aspiration – Our products are curated for our consumers. Frieling caters to those The famous steel town of Solingen is home to the German brand cilio, a partner of Frieling who love cooking and entertaining as much as we do. COOKWARE for more than two decades. Cilio is well known for their high-quality tabletop, along with their serving and bar accessories. It’s a feeling of pride – Frieling is highly selective. We are only interested in true brands of distinction, with original ideas and the highest standards of product quality. We also take pride The Swiss maker of durgol, Düring AG, has been a family business since 1951. Since the in our business practices focused on efficiency and customer service. beginning, Düring AG has strived to ensure that durgol products undergo continuous development so they remain highly effective and safe for the planet. It’s a feeling of exploration – There’s always something new and better. Our business gives us the opportunity to explore fresh ideas from around the world, and we bring them home to you. TOOLS & GADGETS Since 1909, Helios has focused on superior quality insulated servers for hot and cold beverages. Helios is a third generation family business and their 100+ years of experience in developing and manufacturing high quality insulated servers are reflected in today’s product line up.
    [Show full text]
  • B16038 Culinary Smallwares and Equipment Summary.Pdf
    B16038 Culinary Arts Small Wares Equipment Pricing Worksheet Boelter Edward Don & Company Nasco Great Lakes West Gordon Food Services US Foods ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT Item Qty Unit Description Brand Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model 1 12 ea Au Gratin Dish; 8 oz American Metalcraft AO080 $ 1.80 $ 21.60 $ 1.73 $ 20.76 $ - $ 3.00 $ 36.00 $ 1.91 $ 22.86 GFS# 939507 NS GFS Pack 12 CT $ 1.78 $ 21.32 2 10 ea Roasting Pan; 24'' Alluminium Vollrath 68358 $ 53.20 $ 532.00 $ 51.52 $ 515.20 $3.00 broken case charge added $ - $ 58.00 $ 580.00 $ 58.09 $ 580.90 GFS# 912756 NS $ 57.83 $ 578.26 3 24 ea squeeze bottles; 12 oz Tablecraft 11253C $ 8.00 $ 192.00 $ 0.64 $ 15.36 PACK SIZE 36/CS NO BROKEN CASES $ - $ 9.00 $ 216.00 $ 0.68 $ 16.33 GFS# 781100 SK GFS Pack 36 CT $ 0.70 $ 16.84 4 24 ea squeeze bottles; 8 oz Tablecraft 10853C $ 6.90 $ 165.60 $ 0.55 $ 13.20 PACK SIZE 36/CS NO BROKEN CASES $ - $ 8.00 $ 192.00 $ 0.60 $ 14.29 GFS# 781070 SK GFS Pack 36 CT $ 0.60 $ 14.48 High Density squeeze bottles; 5 12 ea 12 oz Tablecraft 11253CHD $ 8.40 $ 100.80 $ 0.68 $ 8.16 PACK SIZE 12/CS NO BROKEN CASES $ - $ 9.00 $ 108.00 $ 0.78 $ 9.42 GFS#
    [Show full text]
  • Winco Professional Restaurant & Smallware Supplies
    Products available through US Foods Culinary Equipment & Supplies®. To place an order, log on to your US Foods Online account, or contact your US Foods sales representative. Please allow up to 10 business days for delivery. Dallas 8 Qt Chafer Malibu 8 Qt Chafer • Solid design with gold accented handles • Available with lift-off or roll-top cover options • Made of polished stainless steel with mirror finish covers • Includes food pan, water pan, and fuel holders Malibu 4 Qt Chafer Patented Get-A-Grip • Classic art deco design with gold accents Handle System • Satin finish stainless steel with mirror finish cover • 8 quart oblong chafer features a frame clip for the cover Get-A-Grip • Includes food pan, water pan, and fuel holders 8 Qt Chafer • Simple design with patented food pan that features safety handles to prevent steam burns • Cover clips conveniently onto frame • Includes water pan, food pan, and fuel holders Folding Frame Crown Chafer Bellaire 8 Qt Chafer • Elegance combined with ornate details, the Crown chafer is designed exclusively for formal settings • Constructed of stainless steel with built-in clips to hold covers • Mirror finish stainless steel with wooden handles in place for easy and convenient refilling and serving • Includes food pan, water pan, and fuel holders • Includes food pan, water pan, and fuel holders BUFFET A-CODE DESCRIPTION PACK SIZE PRODUCT DIMENSIONS MFR# 4799532 Malibu 8 Qt Full-Size Chafer, S/S, Gold Accent 1 25.13"L x 14.25"W x 9.75"H 201 5586631 Malibu 4 Qt Round Chafer, S/S, Gold Accent 1 14.19"L x 14.13"W x 9.50"H 203 5586565 Dallas 8 Qt Chafer, Roll Top Cover, S/S, Heavyweight 1 25"L x 13.78"W x 15.35"H C-5080 5824651 Crown 8 Qt Full-Size Chafer, S/S 1 26.88"L x 14.63"W x 12.63"H 408-1 9849886 Get-A-Grip 8 Qt Full-Size Chafer, S/S 1 24.75"L x 14.38"W x 11.50"H C-2080B 7969140 Bellaire 8 Qt Full-Size Chafer, Folding Frame, S/S 1 23.13"L x 14.25"W x 7.88"H C-1080 2 Artfully present single-serve portions in copper and stainless steel finished tri-ply mini cookware.
    [Show full text]