Doomsday Defense Library FoodRebuilding Civilization
Government guide · 1977
Canning, Freezing, Storing Garden Produce
Historical text. USDA revised its home-canning processing times and methods after 1977. Use this for background, but take processing times from the current USDA Complete Guide to Home Canning (National Center for Home Food Preservation).
A reprint of Part 4 of the USDA’s 1977 Yearbook of Agriculture, written by government food scientists and extension specialists. It explains why food spoils and how each preservation method stops it, then covers pressure and water-bath canning, freezing, jellies, pickles, home drying, storing fresh produce, and even home wine and vinegar.
The principles are sound; the timings are dated. See our note on home canning safety before you can anything.
- Author
- U.S. Department of Agriculture
- Published
- 1977, USDA, Agriculture Information Bulletin 410
- Topics
- Food Storage & Preservation, Gardening & Farming
- Rights
- Public domain: a work of the U.S. federal government.
- Transcription
- Project Gutenberg eBook #59977
Contents
- The Whys of Food Preservation
- How to Minimize Quality Losses
- Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?
- Beginner’s Guide to Home Canning
- A Primer on Home Freezing for the Beginner
- Pressure Canners, Vital for Low-Acid Foods
- Freezing Your Garden’s Harvest
- Jellies, Jams, Marmalades, Preserves
- Pickles, Relishes Add Zip and Zest
- Wine Making (with a note on vinegar)
- Home Drying of Fruits and Vegetables
- Storage of Home-Preserved Foods
- Storing Fresh Fruit and Vegetables
- Resurgence of Community Canneries
- Questions and Answers on Food Preservation
- Food Preservation Glossary