Preserve Home Canning Methods For Winter Use
U S Department of Agriculture advises regular jars for vegetables soups and meats and glass jars for fruits. Prepare wash boiler sterilizing gear and blanch all produce before packing into hot jars or cans with proper seals and brines. Store in a cool dry place and monitor for leaks or spoilage.
MENTIONED IN THIS ARTICLE
U. S. Department of Agriculture
Profitable disposition of all surplus fruits and vegetables
A USDA taught one period cold pack method of canning makes all perishable products profitable to process. All cans should be in good condition and absolutely clean.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture