How To Can
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+ By Ogden Publications, Inc.
The Basics section will fully equip even the most novice of canners with all the information needed to get started canning. It provides the list of recommended equipment, safety guidelines, and detailed step-by-step instructions for both water bath and pressure canning methods.
The Crops section gives the quantity of produce you’ll need and the expected yield of canned goods to help you plan efficiently. Complete instructions are included — plus an easy-to-use chart detailing the proper processing times — for each crop and recipe. Included in the Crops:
Fruits: Canning Syrup, Apple Butter, Applesauce, Apricots, Berries, Cherries, Fruit Purees, Grape Juice, Peaches, Pears, Plums
Tomatoes/Tomato Products: Tomato Juice, Crushed Tomatoes, Whole or Halved Tomatoes, Spaghettis Sauce, Tomato Ketchup, Chile Salsa
Vegetables: Asparagus, Snap Beans, Beets, Carrots, Corn, Mixed Vegetables, Okra, Peas, Pumpkins and Winter Squash, Spinach and Other Greens
The Resources section will provide links to more books and sites to further hone your canning skills. Plus, you’ll find the best way to get quality home canning supplies and news from Ball Canning and Recipes.
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