Home canning of fruits and vegetables. Rev. May 1983.
1983
Canning methods and procedures are described and specific instructions for home-canning fruits and vegetables are provided in this Home and Garden Bulletin developed by the U.S. Department of Agriculture. Guidelines are given for selecting the appropriate canning method for specific foods and for cleaning and using canning equipment. Aspects of the canning procedure include: 1) selecting and preparing fruits and vegetables for canning, 2) filling and sealing containers, and 3) processing, cooling and storing canned foods. Preparing raw and hot packs, making sugar syrups, and processing in boiling water baths and/or pressure canners are described. Specific instructions are given for canning a number of fruits, vegetables, purees, juices, and pickled foods. Informative features of the guide include tables of processing times and yields, a questions and answers section, and a subject index. (aj).
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