Canning and Home Preserving Recipes

Home canning has changed greatly since180 years ago it was introduced as a way to preserve food. The Scientists have found ways to produce safer and higher quality products through canning preservative process put out by the United States Department of Agriculture. This book discuss fully the scientific principles on which canning techniques are based. It discusses canning equipment, and describes the proper use of jars and lids, basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. It helps you decide whether or not to can and how much to can. It explain different series of canning guides for specific foods: fruit; tomatoes; vegetables; poultry, red meat, and seafood; fermented foods and vegetables; and jams and jellies etc. for safer and better quality food at home. This book is a great source of information for both beginners and experienced recipes caners to help them improve their canning practices.