Air bubbles, removal. .7, 11, 18 
Altitude, high, canning at.11, 18 
Ascorbic acid’... . 5.5.6.2: 23 
LNT SUES © 635 a6 eae ee ener 10 
Applesauce: 6 i. es 10 
PN DTICORS Er ote oe oe ue wee oie ace 10 
BASPOLAGUS) oo. rk sce. 18 
Beans, fresh lima.......... 18 
Beans, snap......... 14-15, 18 
Beeiste acces scene 18 
Beets, pickled ............ 10 
Berries, except strawberries. 10 
Botulinus poisoning........ 21 
CONKOlSt aeons 19 
Gherries: 52 0. 8b OS 10 
Coldupack: 5.2.5 s....2. 4, 8-9 
Color changes, causes..... 23 
orn, cream-style.......... 19 
Corn, whole-kernel ..16-17, 19 
Corn sirup, in canning fruit 6, 10 
Discoloration— 
fruits and vegetables... ... 23 
MSN ICS io cate eat ch svete 23 
Equipment, 2 2322 2.6 ak 2,3, 4 
Exhausting tincans 5,11, 13, 18 
Floating fruit, cause........ 23 
Frozen foods, canning...... 23 
Fruit— 
ULCERS orn flere as Fs gee o's, 55 11 
preparation for*%canning .. 4 
DULCOCS rts) vicses fo otter ete cota V7 
SCICCHON =: (07. i wks sone 4 
with or without sugar.. .6, 10 
yield of canned from fresh 5 
24 
Prepared by 
BUREAU OF HUMAN NUTRITION AND HOME ™ ECONOMICS 
Agricultural Research Administration 
U. S. Department of Agriculture 
Subject matter: Edward W. Toepfer, Howard Reynolds, 
Gladys L. Gilpin, Katherine Taube. 
Editing and layout: Information Division staff. 
Gage, weighted— Packing— 
correction for altitude .... 
Glass jars— 
preparing for use 
processing in pressure 
processing in waterbath 5, 6-9 
sizes recommended 
Honey, use in canning fruit 6, 10 
Hot pack. .4, 6-7, 14-15, 16-17 
Juice, extraction 
Labeling containers 
Lima beans, fresh 
cooking, when to use .... 
loss in canning 
Methods recommended— 
boiling-water bath 
steam-pressure canner ... 
eirelie le) wlio ieee le) ee erwiis).0 
This publication supersedes AWI-93, Home Canning 
Washington, DICy 
Beetle aie see eeen ey Ee 19 Steam-pressure canner— _ 
Open-kettle method ....... 22 COPE. os ieee ee st 
Oven canning ............ Le for processing fruit 
processing in . 
cold pack..oSo aa 4 removing containers fromm 
epee E eeaee Ena Sle 4, 6-12 Sterilization, jars and lids... 
hottipack)iic.2 sae eee 4 Storage °-.:. 3. eee aes 
vegetables ........ 13, 14-21 Strawberries ........... =e 
UCR CE rae a. 67,11 Sugar, in canning fruit ... .6, AGS; 
Gis bareescls SE Se eae an tease f| Sweetpotatoes, dry and : 
Peas: green) 255 Sos ys 20 wet pack... +. .2 i= 
sisi uikics sapere decom ctleuel es eens 17] Tin cans— as 
Preservatives .............. 23 cooling. 2. 3.554. eee 5 als aeee 
Processing— exhausting ..... 5, 11, 13, TScxae 
at high altitudes ...... 11, 18 filling .... 2. 2S Va 
in boiling-water bath. .5, 6-9 preparing for use ....... 4 
~ in pressure canner 13,15,17,18 processing in pressure 
Process times, how derived. . 22 canner. 62/222). 5-2 ee 13 
Pumpkin, cubed .......... 20 processing in water-bath.. 5. 
Pumpkin, strained ........ 20 sizes recommended ....4, 23 
Purees) fruition eee 11 types 2.0 SG eee ; 
Recanning canned foods ... 23 Tomatoes 22): - 3a 8-9, 12 
Seb sas aac Aero meeneges 12 _ - Tomato juice —.. >. 225-0 aa 
Rubberrings) 4.3 eos Vegetables— 
Sista cine ie oes aes eater 10 preparation for canning . 
Saverkraut.23 25 es ae 12 selection... ...) “See aa 
Sealer, tin-can, testing .... 4 yield of canned from fresh 7 
Seals;testing 3.207... < oe 21 Water-bath canner— i 
Sirup, corn, in canning fruit 6, 10 preparing for use ..... ee 
Sirup, sugar, how to make 6, 10 Processing in ....... aS) 
Si Slaipeui oracle var ete yranie aE 21 Yield of — is 
saci ie wea oneun eames 20 canned fruit from fresh . 
Squash, summer .......... 200 canned vegetables from 
p Winters 2549 cee" 21 ’ 02 fresh. 6.4. eee Mitre | 
“ 
Acknowledgment is made to the Research Labora- 
tories of the National Canners Association for 
consultation and advice on many of the problems 
connected with these home canning procedures. 
of Fruits and vesoee ase 
n Pelt RSs 
