(as of Mar 12,2021 04:11:27 UTC – Details)
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.
Caution: All home-canned foods should be canned according to the procedures in this Guide. Low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations pres-ent a risk of botulism. If it is possible that any deviation from the USDA-endorsed methods occurred, to prevent the risk of botulism, low-acid and tomato foods should be boiled in a saucepan before consuming even if you detect no signs of spoilage. At altitudes below 1,000 ft, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 ft elevation.
This is a re-paperback book version of the "Complete Guide to Home Canning Revised 2015 – (2021 Print)".
Full version, All Chapters included.
This publication is available (Electronic version) in the official website of the U.S. Department of Agriculture.
Black and white print edition.
Disclaimer: "The use or appearance of U.S. Department of Agriculture (USDA), text, images or logos, Seals on this version does not imply or constitute endorsement of the distribution service."