Complete Guide to Home Canning

Home canning cover

Editor’s note
The following abstract describes a publication that is only available for purchase. This item will be available for purchase soon.

This book (USDA Bulletin: 539, MU Extension: MX950) from the U.S. Department of Agriculture contains many new research-based recommendations for canning safer and better quality food at home. It contains seven home canning guides that cover:

  • Scientific principles on which canning techniques are based
  • Canning equipment
  • Proper use of jars and lids
  • Basic canning ingredients and procedures
  • Achieving safe, high-quality canned products
  • Deciding whether and how much to can
  • Selecting and preparing foods for canning
  • Procedures for canning:
    • Fruit and fruit products
    • Tomatoes and tomato products
    • Vegetables and vegetable products
    • Poultry, red meats and seafoods
    • Fermented foods and pickled vegetables
    • Jams and jellies
  • Processing adjustments for altitudes above sea level


  • Boiling-water canner
  • Botulism poisoning
  • Detoxification
  • Fermentation
  • Firming agents
  • Food acidity
  • Food preservation
  • Fruit-based baby foods
  • Headspace
  • Hot pack
  • Pasteurization
  • Pickling
  • Pie fillings
  • Pressure canner
  • Preventing spoilage
  • Process time
  • Raw pack
  • Salsa recipes
  • Salt
  • Spoiled canned food
  • Sterilization
  • Storing canned foods
  • Temperatures for food preservation


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