It’s garden harvest season, and what to do with all of that bounty? You can only eat so much of it while it’s still fresh, you may give some of it away, but don’t forget about the best of all – preserve it for later!
I came across some resources which may help you with preserving some of your garden crop.
The following ‘how-to’ canning guides are from the USDA and may offer some insightful information to even the expert Canner.
They are ‘PDF’ files, so, Adobe Acrobat Reader is required to view them (most everyone already has this).
Introduction to Home Canning
Principles of Home Canning
Selecting, Preparing, and Canning Fruit and Fruit Products
Selecting, Preparing, and Canning Tomatoes and Tomato Products
Selecting, Preparing, and Canning Vegetables and Vegetable Products
Preparing and Canning Poultry, Red Meats, and Seafoods
Preparing and Canning Fermented Foods and Pickled Vegetables
Preparing and Canning Jams and Jellies
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