Home Canning of Fruits and Vegetables

Format:

Book

Author/Creator:

United States. Agricultural Research Service. Human Nutrition Research Division

Series:

United States Department of Agriculture. Home and Garden Bulletin No. 8

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Home Canning of Fruits and Vegetables" by the U.S. Department of Agriculture is a comprehensive guide on home canning techniques written in the mid-20th century. This scientific publication serves as a manual for individuals interested in preserving their own fruits and vegetables through various canning methods and equipment. The book covers essential topics related to safely canning food, ensuring quality and longevity while preventing spoilage. The book provides detailed instructions on selecting suitable equipment for canning, including boiling-water-bath canners and steam-pressure canners based on the type of food being preserved. It outlines the entire canning process, from preparation and packing to processing and storage. Readers can find specific guidelines and recipes for canning a variety of fruits and vegetables, including necessary processing times and techniques to ensure food safety and taste. Additionally, it addresses common questions and pitfalls to avoid, making it an invaluable resource for both novice and experienced canners. (This is an automatically generated summary.)

Credits:

Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net

Notes:

Reading ease score: 86.6 (6th grade). Easy to read.

Release date is 2021-08-25