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Home Canning of Fruits, Vegetables and Meats

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Originally published in 1942 by the U.S. Dept. of Agriculture, this book describes equipment, methods and steps to can fruits, vegetables and meats. Emphasis is placed throughout the book on how to preserve all the vitamins possible in canned products during the process of canning.

Contents Covered:

Canning, Economical Way to Preserve Food
- Correct Process for Canning Success
- Is Food Acid or Non-acid
Canning Equipment and Methods
- Boiling-Water Bath -- for Acid Foods
- Steam Pressure Canner -- for Non-acid Foods
- Steamers and Ovens
- The Open Kettle
- Glass Jars and Bottles
- Tin Cans
- Other Utensils and Supplies
Steps in Canning
Canning Fruits, Tomatoes, and Other Acid Foods
- Fruits with or without Sugar
- Packing and Processing
  - Apples
  - Apricots
  - Beets, Pickled
  - Berries
  - Cherries
  - Currants
  - Gooseberries
  - Peaches
  - Pears
  - Pimientos, Ripe
  - Pineapples
  - Plums
  - Rhubarb
  - Sauerkraut
  - Strawberries
  - Tomatoes
  - Tomato Juice
  - Fruit Juice
  - Fruit Purees
Canning Non-acid Vegetables
- Packing and Processing
  - Asparagus
  - Beans, Fresh Lima
  - Beans, Snap
  - Beans, Dried Kidney or Pinto
  - Soybeans
  - Beets, Baby
  - Carrots
  - Corn
  - Greens
  - Mushrooms
  - Okra
  - Okra and Tomatoes
  - Peas, Green
  - Peas, Black-Eyed
  - Pumpkin
  - Squash
  - Sweet Potatoes
  - Vegetable-Soup Mixtures
Canning Meats and Chicken
- Utensils and Equipment
- Precooking
- Packing and Processing
  - Beef, Fresh
  - Beef, Ground (Hamburger)
  - Beef, Hash, and Stew Meat
  - Beef, Heart and Tongue
  - Beef Stew with Vegetables
  - Beef, Corned
  - Chicken and Other Poultry
  - Chicken Sandwich Spread
  - Chicken-Liver Paste
  - Chicken-Gumbo Soup
  - Chile Con Carne
  - Lamb and Mutton
  - Liver Paste
  - Pork and Beans
  - Pork, Fresh
  - Pork, Headcheese
  - Pork Sausage
  - Rabbit, Domestic
  - Soup Stock and Broth
  - Veal
Before Eating, Inspect All Canned Food
- Signs of Spoilage