P Packing: Hot pack [9] Raw pack [9] Pork [18] Poultry, cut-up: Hot pack, with bone [21] Hot pack, without bone [21] Raw pack, with bone [22] Raw pack, without bone [22] Pressure canner: Care [5] Use [5], [11] Pressure saucepan [5]
R Rabbit [21] Rubber rings [7]
S Salt [9], [23] Sausage [19] Sealer, tin-can [7], [10] Seals, testing [7] Small game [21] Soup stock [20] Spoilage [4], [5], [13] Stew [20] Storing [13]
T Thermometer [7] Tin cans: Cooling [12] Exhausting [9] Packing [9] Processing [11] Sealing [10] Types [7] Use [7] Tongue [20]
V Veal [18] Veal-vegetable stew [20]
Y Yields of canned meat from fresh [11]
Publications About Preserving Food at Home
Publications of the Agricultural Research Service listed below may help you if you want to preserve food at home. Single copies may be obtained free by sending a post card to the Office of Communication, U.S. Department of Agriculture, Washington, D.C., 20250. Please order by title and number of publication. Include your ZIP Code.
| Order No. | |
|---|---|
| Home Canning of Fruits and Vegetables | G 8 |
| Home Freezing of Fruits and Vegetables | G 10 |
| Freezing Combination Main Dishes | G 40 |
| How To Make Jellies, Jams, and Preserves at Home | G 56 |
| Home Freezing of Poultry | G 70 |
| Making Pickles and Relishes at Home | G 92 |
| Freezing Meat and Fish in the Home | G 93 |
U.S. GOVERNMENT PRINTING OFFICE: 1973—O-509-159