Doomsday Defense Library FoodRebuilding Civilization
Government guide · 1972
Home Canning of Meat and Poultry
Historical text. Processing times are from 1972 and have since been revised. Meat must always be pressure-canned. Check times against the current USDA Complete Guide to Home Canning.
Issued in February 1966 and slightly revised in October 1972, this bulletin walks through equipment, packing, sealing, processing, cooling and storage, then gives directions for cut-up and ground meat, sausage, corned beef, stew, soup stock and poultry.
Its core rule has not changed: meat is a low-acid food and must be processed in a pressure canner. See home canning safety.
- Author
- U.S. Department of Agriculture
- Published
- 1972, USDA, Home and Garden Bulletin No. 106
- Topics
- Food Storage & Preservation, Livestock & Poultry
- Rights
- Public domain: a work of the U.S. federal government.
- Transcription
- Project Gutenberg eBook #63056