New USDA Complete Guide to Home Canning Available!
Home canning has changed greatly in the nearly 200 years since it was introduced as a way to preserve food.
home canning
The newest edition of the USDA Complete
Guide to Home Canning was released in March 2009. This publication contains
many research-based recommendations for canning safer and better quality food
at home. It is an invaluable resource book for persons who are canning food for
the first time. Experienced canner will find updated information to help them
improve their canning practices. The cost is $12.78 (tax included) plus $4
shipping and handling while supplies last at the Stark County OSU Extension
Office.
Please stop by or send a check payable to OSUE for $16.78 to mail.
Ohio State University Extension, Stark County
2650 Richville Drive SE Suite 100
Massillon, Ohio 44646
330-830-7700 ext. 102
The first part of the USDA publication explains the scientific principles on
which canning techniques are based, discusses canning equipment, and describes
the proper use of jars and lids. It describes basic canning ingredients and
procedures and how to use them to achieve safe, high-quality canned products.
Finally, it helps you decide whether or not and how much to can.
The second part of the publication is a series of canning guides for specified
foods. These guides offer detailed directions for making sugar syrups; and for
canning fruits and fruit products, tomatoes and tomato products, vegetables,
red meats, poultry, seafood, and pickles and relishes. Handy guidelines for
choosing the right quantities and quality of raw foods accompany each set of
directions for fruits, tomatoes and vegetables. Most recipes are designed to
yield a full canner load of pints or quarts. Finally, processing adjustments
for altitude above seas level are given for each food.
OSU Extension Fact Sheets available on-line:
Food Preservation
Miscellaneous
- Home Preservation of Fish, HYG-5351-09 (pdf only)
- Making Cider Vinegar at Home, HYG-5346-09 (pdf only)
- Drying Fruits and Vegetables, HYG-5347-09 (pdf only)
- Preserving Food for Special Meal Plans, HYG-5352-08 (pdf only)
- Safe Handling of Fruits and Vegetables, HYG-5353-09 (pdf only)
- Preserving Beverages: Water, Juice, and Milk, HYG-5354-09 (pdf only)
- Preserving Pie Fillings, HYG-5355-08 (pdf only)
- Salsa: From Garden to Table, HYG-5339-09 (pdf only)
Canning
- Canning Tomatoes, HYG-5336-09 (pdf only)
- Canning Tomato Products, HYG-5337-09 (pdf only)
- Canning Basics, HYG-5338-09 (pdf only)
- Canning Meat, Poultry and Game, HYG-5330-09 (pdf only)
- Basics for Canning Fruit, HYG-5343-08 (pdf only)
- Basics for Canning Vegetables, HYG-5344-09 (pdf only)
Freezing
- Freezing Combination Main Dishes, HYG-5308-09 (pdf only)
- Freezing Fruits, HYG-5349-09 (pdf only)
- Freezing Vegetables, HYG-5333-09 (pdf only)
- Freezing Meat, Poultry and Game, HYG-5334-09 (pdf only)
- Freezing Basics, HYG-5341-09 (pdf only)
Jams and Jellies
- Jams, Jellies and other Fruit Spreads, HYG-5350-09 (pdf only)
- Uncooked Jams and Jellies, HYG-5348-09 (pdf only)
Pickling
- Making Fermented Dill Pickles, HYG-5342-09 (pdf only)
- Quick Process Pickles, HYG-5345-09 (pdf only)
