Ball blue book
1981
Abstract: More than 70 years of knowledge and research on food preservation including home canning and freezing are encompassed in this 30th edition. The latest techniques are combined with favorite and new recipes to help cooks prepare delicious home canned and frozen foods. Basic information on canning principles and safety is presented. The boiling water bath and steam pressure methods of canning are described; guides to canning equipment, jar estimating, processing times, garden planning, and meal planning are featured. Step-by-step instructions and recipes are given for canning: acid foods; pickles and relishes; jellies and semi-soft spreads; low acid foods; and special diet foods. Causes of and solutions to common canning problems are discussed. Techniques for successful and economical freezing of foods are explained. Color photography, handy charts, and a glossary of canning and freezing terms complement the text. (nm).
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