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Home Canning of Fruits and Vegetables
United States. Agricultural Research Service. Human Nutrition Research Division
The right canner for each food: that single principle organizes the government's home canning guide. Steam-pressure for the vegetables that need it, water-bath where it belongs, glass jars and tin cans each handled properly, with full procedures for selecting produce. Federal instruction that kept family pantries safe. Can the harvest the tested way.
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.
74 chapters
- 1Home CANNING of Fruits and Vegetables
- 2CONTENTS
- 3Home CANNING of Fruits and Vegetables
- 4Right Canner for Each Food
- 5Getting Your Equipment Ready
- 6Steam-Pressure Canner
- 7Water-Bath Canner
- 8Glass Jars
- 9Tin Cans
- 10General Canning Procedure
- 11Selecting Fruits and Vegetables for Canning
- 12Washing
- 13Filling Containers
- 14Closing Glass Jars
- 15Exhausting and Sealing Tin Cans
- 16Processing
- 17Cooling Canned Food
- 18Day-After-Canning Jobs
+ 56 more. The full contents open with the book.
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