INGREDIENTS

INSTRUCTIONS

COMPLETE GUIDE TO HOME CANNING  Caution: To prevent the risk of
botulism, low-acid and tomato foods  not canned according to the
recommendations in this publication or  according to other
USDA-endorsed recommendations should be boiled  even if you detect no
signs of spoilage.  At altitudes below 1,000  feet, boil foods for 10
minutes.  Add an additional minute of boiling  time for each additional
1,000 ft. elevation.  Reference to commercial products and services is
made with the  understanding that no discrimination is intended and no
endorsement  by the U.S. Department of Agriculture is implied. Clear
Jel  (registered trademark) is mentioned because it is the only
suitable  product that is presently available to the general public
through  distributors of speciality products.  ACKNOWLEDGMENTS  The
creation of an Extension Service Center for Excellence at the Penn
State University made it possible to conduct the research necessary to
revise four previously published bulletins for canning foods in the
home. The Center, no longer in operation, was a cooperative effort of
the Extension Service, Cooperative State Research Service, and the
Penn State University with Gerald D. Kuhn, Ph.D., of the Penn State
University as Director.  The Extension Services wishes to credit the
primary development of  this guide to Gerald D. Kuhn, Elizabeth L.
Andress (currently with the  University of Georgia), and Thomas S.
Dimick. Extension staff who  assisted in preparing this guide include
Milton P. Baldauf, Catherine  E. Adams, Nancy T. Sowers, and Vincent G.
Hughes. Extension staff who  assisted in this revision include Kenneth
N. Hall (University of  Connecticut) and Thomas W. Poore.  All have
contributed significant  ideas and time in making this guide a truly
up-to-date research-based  publication.  PREFACE  Home canning has
changed greatly in the 170 years since it was  introduced as a way to
preserve food. Scientists have found ways to  produce safer, higher
quality products. Section 1 of this guide  explains the scientific
principles of 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 other six sections of
this guide contain a series of factsheets  for specific foods. These
factsheets offer 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.
Handy guidelines for choosing the  right quantity and quality of raw
food 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 food at
home.. It is an invaluable resource  for persons who are canning for
the first time. Experienced canners  will find updated information to
help them improve their canning  practices.
=======================================================  === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) *  Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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