Canning, Freezing, Storing Garden Produce

by United States. Department of Agriculture

[3]Ruth N. Klippstein is Professor, Division of Nutritional Sciences, Cornell University, Ithaca, N.Y.

[4]Frances Reasonover is Extension Food and Nutrition Specialist, Texas A & M University, College Station.

[5]Charlotte M. Dunn is Food and Nutrition Specialist, University of Wisconsin-Extension, Madison.

[6]Nadine Fortna Tope is Extension Specialist in Food Conservation and Preparation, North Carolina State University, Raleigh.

[7]Carole Davis is a Supervisory Food Technologist, Consumer and Food Economics Institute, Agricultural Research Service.

[8]These instructions are for green beans only. Procedures and processing times are specific for each vegetable. See USDA Home and Garden Bulletin No. 8, Home Canning of Fruits and Vegetables, for directions for canning other vegetables.

[9]These instructions are for peaches only. Procedures and processing times are specific for each fruit. See USDA Home and Garden Bulletin No. 8, Home Canning of Fruits and Vegetables, for directions for canning other fruits.

[10]Annetta Cook is a Food Technologist in the Consumer and Food Economics Institute, Agricultural Research Service.

[11]These instructions are for strawberries only.

[12]These instructions are for green peas only. Preparation procedures and blanching times are specific for each vegetable. See USDA Home and Garden Bulletin 10, Home Freezing of Fruits and Vegetables, for directions for freezing other vegetables.