Chapter V

VEGETABLES—
how to can 16
preparation for canning 5
yield of canned from fresh 17

W
WATER-BATH CANNER—
preparing for use 4
processing in 10

MORE INFORMATION

When you preserve food at home, other publications of the Agricultural Research Service listed below may help you. They can be obtained from the Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250.

_Order
No._
Home Canning of Meat G6
Home Freezing of Fruits and Vegetables G10
Freezing Combination Main Dishes G40
Home Freezers—Their Selection and Use G48
How To Make Jellies, Jams, and Preserves at Home G56
Home Freezing of Poultry G70
Making Pickles and Relishes at Home G92
Freezing Meat and Fish in the Home G93

This is a _Consumer Service_ of USDA

U.S. GOVERNMENT PRINTING OFFICE: 1965 O—773-146

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook
is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by
_underscores_.