Complete Guide To Home Canning

At a glance..

This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices.

The details..

Home canning has been used since its introduction over one hundred years ago to preserve food. The Complete Guide to Home Canning provides an up-to-date research-based publication that explains the scientific principles on which modern-day techniques are based. This guide discusses how to use jars and lids properly, basic ingredients and procedures needed for safe high-quality canned products.

This book also includes detailed directions on making sugar syrups; fruits and fruit products; tomatoes and tomato products; vegetables; red meats; poultry; seafoods, pickles, relishes with guidelines on choosing the right quantities of raw foods accompanying each set of directions.

To prevent botulism poisoning from low-acid or tomato foods not canned according to USDA-endorsed recommendations should be boiled even if no signs of spoilage are detected. Pressure-canning is recommended when preserving meat, poultry, seafoods or vegetables because boiling water poses a risk.

Overall appearance tests must be passed before consuming any preserved food such as good seals free from imperfections like stems cores seeds etc., uniform size pieces retained shape without being mushy along with proper maturity levels.