USDA Complete Guide to Home Canning 2015 Revised edited with historical notes and notes pages.
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.

This version includes the seven guides from the "USDA Complete Guide to Home Canning 2015 revision", historical notes between each guide and pages to take notes at the end of the book. All combined in one edition as a paperback version (not spiral-bound).
Note: Images, pictures and illustrations are printed in black and white.

Why choosing this edited version over others?

Includes the latest seven original guides from the USDA (Agriculture Information Bulletin No. 539).

Includes historical notes on home-canning and canning in general.

Includes additional pages to write notes, comments, or recipes.

Content:

Preface

For Safety's Sake

Do Your Canned Foods Pass This Test?

Determining Your Altitude Above Sea Level

Guide 01: Principles of Home Canning

*Introduction to Canning (historical notes)

Guide 02: Selecting, Preparing, and Canning Fruit and Fruit Products

*French origins (historical notes)

Guide 03: Selecting, Preparing, and Canning Tomatoes and Tomato Products

*In the United Kingdom (historical notes)

Guide 04: Selecting, Preparing, and Canning Vegetables and Vegetable Products

*In Europe (historical notes)

Guide 05: Preparing and Canning Poultry, Red Meats, and Seafood

*In the United States (historical notes)

Guide 06: Preparing and Canning Fermented Food and Pickled Vegetables

*World War I (historical notes)

Guide 07: Preparing and Canning Jams and Jellies

*Note: Standard jar sizes

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