National Institute of Food and Agriculture (NIFA), U.S. Department of Agriculture (USDA)
Description
This is a high-quality hardcover book, printed in Premium Color. Buy once, and keep it for generations.
Table of contents (each page is color-coded i
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n this publication): Guide 1. Principles of Home Canning Guide 2. Selecting, Preparing, and Canning Fruit and Fruit Products Guide 3. Selecting, Preparing, and Canning Tomatoes and Tomato Products Guide 4. Selecting, Preparing, and Canning Vegetables and Vegetable Products Guide 5. Preparing and Canning Poultry, Red Meats, and Seafood Guide 6. Preparing and Canning Fermented Foods and Pickled Vegetables Guide 7. Preparing and Canning Jams and Jellies
Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher-quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products.
Finally, it helps you decide whether or not and how much to can.
The second part of this publication is a series of canning guides for specific foods. These guides offer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafood, and pickles and relishes. Handy guidelines for choosing the right quantities and quality of raw foods accompany each set of directions for fruits, tomatoes, and vegetables. Most recipes are designed to yield a full canner
load of pints or quarts. Finally, processing adjustments for altitudes above sea level are given for each food.
This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices.
Research is continually being conducted in areas that affect food preservation recommendations. Make sure your food preservation information is always current with up-to-date tested guidelines.
This publication supersedes four USDA Home and Garden Bulletins: Number 8 - ”Home Canning of Fruits and Vegetables” Number 56 - ”How to Make Jellies, Jams, and Preserves at Home” Number 92 - ”Making Pickles and Relishes at Home” Number 106 - ”Home Canning of Meat and Poultry”
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