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The USDA Complete Guide to Home Canning, 2015 Revision

Information from Amazon:

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.

The second part of 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.

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I give this book 10 out of 10 acorns.

This is the book that I learned to can from.  When we had our homestead, I had a huge garden so I canned a lot. My favorites are pickles and relishes though this book covers all aspects of home canning.  It had all the information I need to get started, and answered many of my questions about the process.  It also explains the principles behind canning and preserving in clear terms making it perfect for beginner. The sections on safety are well done.

There are some good, basic recipes, as well as a few old-time favorites. There are pictures, and charts, and instructions for high and low elevation canning times.

This book is very easy to read and understand. The basic instructions are for water bath canning, pressure canning, pickling, and preserving .

It is a wonderful addition for any experienced canner and would make a wonderful gift for anyone just starting out canning and preserving  There is also a guide to equipment purchasing.

The USDA Guide to Home Canning is considered the Bible of home canning.  

The best thing about this book is that it can be downloaded for free:  nchfp.uga.edu/publications/USDA
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