Home Canning Guide Emphasizes Efficient Use Of Jars And Glass
The article urges households to stock tight sealing containers for vegetables soups and meats and to use jars and bottles for fruits juices and jams. It details prep blanching packing cooling sealing and storage methods and stresses avoiding waste and following USDA guidelines for brine sugar salt mixtures and proper labeling.
MENTIONED IN THIS ARTICLE
U. S. Department of Agriculture
Profitable Disposition of All Surplus Fruits and Vegetables
A United States Department of Agriculture guide explains a one period cold pack method of canning all surplus perishable produce. It emphasizes that all cans must be in good condition and absolutely clean for safe storage and sale.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture