Doomsday Defense

Government guide · 1965

Home Canning of Fruits and Vegetables

by U.S. Department of Agriculture

Historical text. Processing times are from 1965. Tomato acidification and many vegetable times have changed since; check against the current USDA Complete Guide to Home Canning.

Prepared by the USDA’s Human Nutrition Research Division, this bulletin explains which foods can safely go in a boiling-water canner (acid fruits, pickles) and which need a pressure canner (all low-acid vegetables), and gives step-by-step directions for each.

Read it with our note on home canning safety.

Author
U.S. Department of Agriculture
Published
1965, USDA, Home and Garden Bulletin No. 8
Topics
Food Storage & Preservation, Gardening & Farming
Rights
Public domain: a work of the U.S. federal government.
Transcription
Project Gutenberg eBook #66136

Contents

7 sections
  1. Home CANNING of Fruits and Vegetables
  2. Getting Your Equipment Ready
  3. General Canning Procedure
  4. How To Can Fruits, Tomatoes, Pickled Vegetables
  5. Directions for Fruits, Tomatoes, Pickled Vegetables
  6. How To Can Vegetables
  7. Directions for Vegetables

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