Home Canning has changed greatly in the 180 years since it was introduced as a way to preserve food.
Handy guidelines for choosing the right quantities and quality of raw foods accompany each set of directions for fruits, tomatoes, and vegetables..
These guides ofer detailed directions for making sugar syrups; and for Canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles and relishes.
The second part of this publication is a series of Canning guides for speciic foods.
Finally, it helps you decide whether or not and how much to can.
It describes basic Canning ingredients and procedures and how to use them to achieve safe, high-quality canned products.
The irst part of this publication explains the scientiic principles on which Canning techniques are based, discusses Canning equipment, and describes the proper use of jars and lids.
Scientists have found ways to produce safer, higher quality products.
Home Canning has changed greatly in the 180 years since it was introduced as a way to preserve food
