Title Page, Acknowledgments and Preface

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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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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