Complete Guide to Home Canning and Preserving

by U.S. Department of Agriculture

Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.

Genres: Cookbooks, Cooking, Food, Nonfiction, Adult

190 pages, Paperback

First published June 1, 1983

Reviews

[Mo · Rating 5 out of 5]

A must have for those wanting to can. Processing times and methodology for all USDA tested ingredients.

It is available online, but I also purchased a hard copy.

[Simon · Rating 4 out of 5]

Very thorough and detailed. I now understand how canning works, as well as some precautions to take before and during canning to make the best end product possible.

[Wynter · Rating 5 out of 5]

The gold standard for canning at any stage.

[Alicia Sands]

After a number of reprehensible cookbooks with fantastical illustrations of successful jams and pickling but without the information to replicate such presentations, and after wasting two days and twenty pounds of gorgeous Northern Michigan asparagus in a pickling travesty, I'm trying this Guide published by the U.S. Dept. of Agriculture, and going strawberry picking. Conclusions to follow.

[Tara · Rating 4 out of 5]

Layout is basic, but info is SO comprehensive. I was was going to buy a book on this topic, this would be the one.

[Kate · Rating 4 out of 5]

Canning is a very rewarding endeavor, and this is the definite go to book for home canners, with excellent information.