USDA Complete Guide to Home Canning Revised: Principles of Home Canning, Selecting, Preparing, and Canning Fruits, Tomatoes, Vegetables, Pickled … Seafood, Fermented Food, Jams and Jellies

USDA Complete Guide to Home Canning 2015 Revised and Edited
with historical notes by E. Da Editions.

Principles of Home Canning Fruit and Fruit Products, Tomatoes and Tomato Products, Vegetables and Vegetable Products, Poultry, Red Meats, and Seafood, Fermented Food and Pickled Vegetables, Jams and Jellies.(Agriculture Information Bulletin No. 539), (Current as of 2021).

In this edition:

Preface
For Safety’s Sake
Do Your Canned Foods Pass This Test?
Determining Your Altitude Above Sea Level
Guide 01: Principles of Home Canning
*Introduction to Canning (historical notes)
Guide 02: Selecting, Preparing, and Canning Fruit and Fruit Products
*French origins (historical notes)
Guide 03: Selecting, Preparing, and Canning Tomatoes and Tomato Products
*In the United Kingdom (historical notes)
Guide 04: Selecting, Preparing, and Canning Vegetables and Vegetable Products
*In Europe (historical notes)
Guide 05: Preparing and Canning Poultry, Red Meats, and Seafood
*In the United States (historical notes)
Guide 06: Preparing and Canning Fermented Food and Pickled Vegetables
*World War I (historical notes)
Guide 07: Preparing and Canning Jams and Jellies
*Note: Standard jar sizes
*Historical notes.

Note: Images, pictures and illustrations are printed in black and white.

Canning
Canning has been used for many years because it is a reliable and efficient method of preserving food. The typical canning method involves processing food and sealing it in an airtight container such as a tin can, Mason jar, or other receptacle. Food that is preserved this way can last up to five years, and sometimes much longer. With the invention of the freeze drying process in the 20th century, canned foods can be preserved for as long as 30 years. This makes canning an excellent method for storing food without losing its flavor or nutritional value.

Home canning
Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles 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. This publication is a series of canning guides for specific foods. These guides 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 quantities and quality of raw foods 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 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.
Research is continually being conducted in areas that affect food preservation recommendations. Make sure your food preservation information is always current with up-to-date tested guidelines.