Title page, Acknowledgments and Preface

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Title: Title page, Acknowledgments and Preface
Categories: Intro, Canning
Yield: 1 text


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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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