03224cam a22003613u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000450011324500460015826400510020430000470025533600260030233700260032833800360035449000820039050000310047250506910050350801020119452012590129653400450255565300270260065300430262765300480267083000820271885600430280099900190284359977UtSlPG20260610134400.0mcr n260607r2019||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aUnited States. Department of Agriculture10aCanning, Freezing, Storing Garden Produce 1aSalt Lake City, UT :bProject Gutenberg,c2019  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aUnited States Department of Agriculture. Agriculture Information Bulletin 410  aRelease date is 2019-07-240 aThe whys of food preservation -- How to minimize quality losses -- Economics of home food preservation, or is do-it-yourself back to stay? -- Beginner's guide to home canning -- A primer on home freezing for the beginner -- Pressure canners, vital for low-acid foods -- Home canning of fruits and vegetables -- Freezing your garden's harvest -- Jellies, jams, marmalades, preserves -- Pickles, relishes add zip and zest -- Wine making (with a note on vinegar) -- Home drying of fruits and vegetables -- Storage of home-preserved foods -- Storing fresh fruit and vegetables -- Resurgence of community canneries -- Questions and answers on food preservation -- Food preservation glossary.  aProduced by Stephen Hutcheson and the Online Distributed
Proofreading Team at http://www.pgdp.net  a"Canning, Freezing, Storing Garden Produce" by the United States Department of Agriculture is an informational guide focused on home food preservation, written in the late 20th century. This publication aims to educate readers on various methods of preserving fruits and vegetables, including canning, freezing, drying, and pickling, with an emphasis on safety and quality. It also addresses the growing interest in home food production and preservation during that time, reflecting societal shifts toward self-sufficiency.  The opening of this guide presents a common scenario faced by home gardeners: an overwhelming harvest that poses the question of how to prevent spoilage. The authors introduce fundamental concepts behind food preservation, discussing the biological processes that lead to spoilage and the significance of proper methods to maintain food safety and quality. The text also outlines various types of spoilage, preventive measures, and emphasizes why precise adherence to preservation methods is crucial for success in canning and freezing. Overall, this section serves as a foundational overview for readers new to food preservation, outlining its importance and practical applications. (This is an automatically generated summary.)  nOriginal publication data not identified  aCanning and preserving  aFruit -- Preservation -- United States  aVegetables -- Preservation -- United States 0aUnited States Department of Agriculture. Agriculture Information Bulletin 41040uhttps://www.gutenberg.org/ebooks/59977  c100803d100803