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Canning, Freezing, Storing Garden Produce
United States. Department of Agriculture
Heat transfer, fermentation, drying: food preservation reduced to working principles. This government guide covers canning, freezing, and storing garden produce, from headspace in the jar to minimizing quality losses in the raw crop before it ever reaches the kettle. Plain federal instruction refined by decades of research. Bring in the harvest and lose none of it.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
97 chapters
- 1Canning, Freezing, Storing Garden Produce
- 2Contents
- 3The Whys of Food Preservation
- 4Heat Transfer
- 5Fermentation
- 6Drying
- 7How to Minimize Quality Losses
- 8Handling Raw Foods
- 9Canning
- 10Headspace
- 11Freezing
- 12Drying
- 13For Further Reading:
- 14Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?
- 15Time, Energy Costs
- 16Cost of Home Food Preservation
- 17Beginner’s Guide to Home Canning
- 18Low and High Acid Foods
+ 79 more. The full contents open with the book.
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