Modern guidelines for safe home canning and preserving
Advice from the Extension Service on updating canning practices, avoiding oven and old methods, and using proper equipment. Distinguishes low and high acid foods, recommends steam pressure canners for vegetables and meats, boiling water baths for fruits, and warns about risks from tomatoes and spores. Ends with a caution to discard questionable preserves and call for more information.
Shrewd Shopper Produce Guide Offers Free Tips
SAN FRANCISCO UPI The Shrewd Shopper Produce Guide outlines buying by servings, storage, and serving of fresh produce. It includes a free mailing offer to Patricia Collier and guidance on freezing, containers, head space, and preventing freezer burn.
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