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Home Canning of Fruits, Vegetables and Meats

Originally published in 1942 by the U.S. Dept. of Agriculture, this book describes equipment, methods and steps to can fruits, vegetables and meats. Emphasis is placed throughout the book on how to preserve all the vitamins possible in canned products during the process of canning.

Contents Covered:

Canning, Economical Way to Preserve Food
Canning Equipment and Methods
Steps in Canning
Canning Fruits, Tomatoes, and Other Acid Foods
Canning Non-acid Vegetables
Canning Meats and Chicken
Before Eating, Inspect All Canned Food

Format: PDF Digital Reprint, e-Facsimile
No. of Pages: 50
Page Size: A4 (210mm × 297mm)
Download Size: 9.8 MB
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