Canning Low Acid Foods – Vegetables and Meat: Lesson 4
Publication Number: FNH-00562D
Author/Sponsor: Roxie Rodgers Dinstel
This publication is one in a series covering food preservation. Information focuses on the canning of low-acid foods, fruits and tomatoes, with sections on fruit selection, syrups, raw versus hot-pack methods, sweeteners and more. It includes a helpful processing timetable.