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Table of Contents - Canning CANNING YIELD OF CANNED MEAT FROM FRESH CANNING YIELD FROM FRESH POULTRY DIRECTIONS FOR CANNING POULTRY CANNING JARS FOOD PRESERVATION EQUIPMENT RAW PACK AND HOT PACK WHEN CANNED FOODS FREEZE OIL IN CANNED FRUITS OR VEGETABLES CANNING MEAT, POULTRY-GENERAL INF. JAR LIDS - BLACK SPOTS PROBLEMS WITH CANNING EQUIPMENT LOW SODIUM CANNING USING GALVANIZED CONTAINERS BOTULISM IN LOW-ACID CANNED FOODS DO YOUR CANNED FOODS PASS THIS TEST? WHY CAN FOODS? HOW CANNING PRESERVES FOODS ENSURING SAFE CANNED FOODS FOOD ACIDITY AND PROCESSING METHODS EQUIPMENT, METHODS *NOT* RECOMMENDED ENSURING HIGH QUALITY CANNED FOODS ASCORBIC ACID PREVENTS DISCOLORATION JAR CLEANING STERILIZATION OF EMPTY JARS LID SELECTION, PREPARATION, AND USE RECOMMENDED CANNERS BOILING WATER CANNERS USING PRESSURE CANNERS COOLING JARS TESTING JAR SEALS REPROCESSING UNSEALED JARS STORING CANNED FOODS IDENTIFY, DISCARD SPOILED CANNED FOOD CANNED FOODS FOR SPECIAL DIETS CANNING WITHOUT SUGAR CANNING WITHOUT SALT (REDUCED SODIUM) CANNING BABY FOODS ALTERNATIVES TO SUGAR SYRUPS FOR FRUITS JAR BREAKAGE IN HOME CANNING PRESSURE CANNERS DETERMINING YOUR ALTITUDE ABOVE SEAL MAINTAINING COLOR AND FLAVOR IN CANNING GLOSSARY OF TERMS SELECTING THE CORRECT PROCESSING TIME

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