The 5th edition of this popular book from University of Georgia Cooperative Extension contains the latest USDA recommendations for the three primary methods of preserving food: canning, freezing, and drying. Includes charts on food pH values; temperatures for food preservation; yields for canned, frozen, and dried foods; weights and measures for fresh produce; and common measurement equivalents. Features more than 185 tested recipes. The step by step instructions and in-depth information are appropriate for both new and experienced food preservers. 376 pages, 2006.
From UGA Cooperative Extension
