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USDA Complete Guide to Home Canning Guide Part 5: Poultry, Red Meats, and Seafood
The USDA Complete Guide to Home Canning
One hundred and seventy years of canning research and experience have been compiled, distilled and preserved in the USDA’s new ‘Complete Guide to Home Canning.’ The guide will help home canners reduce the risk of seal failure and spoilage, improving the quality of …
Canning Meat, Poultry, and Game. Poultry, red meats, and game are low-acid foods that must be processed in a pressure canner to ensure safety. It is important to precisely follow the procedures speciied for each type of product. General Tips for Safe and Quality Canned Meat • Checkdial gauges on pressure canners annually.
USDA Complete Guide To Home Canning : USDA : Free …
2022年9月12日 · The first part of this 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.
USDA Complete Guide to Home Canning, 2015 revision
USDA Complete Guide to Home Canning, 2015 revision. Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food.
About the USDA Guide to Home Canning, 2015 revision
USDA Complete Guide to Home Canning, 2015 revision. All 8 links in the USDA Guide to Home Canning section make up the electronic version of the USDA canning guide; the book was split into the 8 files for easier downloading. They include the Introduction and Guides Part 1 – 7.
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
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