Canning, Freezing, Storing Garden Produce

by United States. Department of Agriculture

Canning, Freezing, Storing Garden Produce

United States Department of Agriculture
Agriculture Information Bulletin 410

This is a reprint of Part 4 from the 1977 Yearbook of Agriculture, Gardening for Food and Fun. The Yearbook may be purchased at government bookstores or ordered from the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. Original page numbers from the entire book are used in this reprint.

Contents

Part 4 Home Food Preservation [The Whys of Food Preservation] 298 [How to Minimize Quality Losses] 304 [Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?] 310 [Beginner’s Guide to Home Canning] 313 [A Primer on Home Freezing for the Beginner] 320 [Pressure Canners, Vital for Low-Acid Foods] 323 [Home Canning of Fruits and Vegetables] 328 [Freezing Your Garden’s Harvest] 334 [Jellies, Jams, Marmalades, Preserves] 340 [Pickles, Relishes Add Zip and Zest] 345 [Wine Making (with a note on vinegar)] 350 [Home Drying of Fruits and Vegetables] 356 [Storage of Home-Preserved Foods] 361 [Storing Fresh Fruit and Vegetables] 365 [Resurgence of Community Canneries] 372 [Questions and Answers on Food Preservation] 378 [Food Preservation Glossary] 383

Issued in December 1977

PART 4 Home Food Preservation

The Whys of Food Preservation

by Edmund A. Zottola and Isabel D. Wolf[1]