Canning Acidic Foods – Fruits and Tomatoes: Lesson 3
Publication Number: FNH-00562C
Author/Sponsor: Roxie Rodgers Dinstel
This publication is one in a series covering food preservation. Information focuses on the canning of acidic foods, such as vegetables and meat, with sections on vegetable selection, pressure canners and adjusting for altitude. There is also a useful table with processing times for low-acid vegetables, meats and poultry.