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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