Pressure Canner Safe Home Canning Guidelines
Pressure canning method recommended for meats vegetables and poultry with boiling water bath steps. Boil all produce except tomatoes for 10 to 15 minutes before use and adjust times by jar size whether half pint pint quart or half gallon.
MENTIONED IN THIS ARTICLE
Branden
Successful Canning Takes Planning
Gardening surge prompts home preservation efforts across 60 million American families in 1975. Elsie Branden advises assembling all materials, using pressure or water bath canners for low and high acid foods, checking gauges, and ensuring jars and lids seal properly. Safe, methodical steps emphasize cleanliness, proper equipment, and fresh produce for best flavor.
MENTIONED IN THIS ARTICLE
Department of Agriculture
Elsie Branden
Finney County Extension Office
Branden
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Finney County
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David Williams
America
Pickle
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U.S.D.A
Home and Garden