Ball blue book
1995
Discusses home canning safety; how to ensure quality foods; how foods are classified and how this determines the method of heat processing necessary for a safe canned product; what "spoilers" are and how they affect foods; proper processing methods and methods to avoid; altitude adjustments; equipment; etc. Provides step-by-step instructions for canning acid foods, soft spreads, pickled foods, low-acid foods, and special diet foods. Includes information on other food preservation methods, such as freezing and dehydration.
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