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References

 

             Many thanks to all the people and institutions listed below for all the information which was so readily available for the use of  Home Canning enthusiasts like myself. Without you, your resources, and your expert advice, canning would not be the safe, pleasurable experience that it is.

Thank you again.

Rose Acornley

  1. Complete Guide to Home Canning, U.S. Department of Agriculture, 1988.
  2. Home Canning of Fruits and Vegetables, U.S. Department of Agriculture, 1982.
  3. Home Canning of Meat and Poultry, U.S. Department of Agriculture, 1972.
  4. Home Canning, L. Hamilton and G. Kuhn, Cooperative Extension Service, Pennsylvania State University, University Park, Pennsylvania, 1980.
  5. Home Canning Acid Foods, B. Walsh, Cooperative Extension Service, University of Florida, Gainesville, Florida, 1981.
  6. Home Canning - Fruits, Vegetables and Meats, I. Wolf and E. Zottola, Cooperative Extension Service, University of Minnesota, St. Paul, Minnesota, 1978.
  7. Canning Seafood, C. Raab, Cooperative Extension Service, Pacific Northwest (Washington, Oregon, Idaho), August, 1979.
  8. University of Georgia; Susan Reynolds, Extension Foods Specialist. Revised by Judy A. Harrison, PhD., Extension Foods Specialist.
  9. The National Food and safety Database : Home Canning
   

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

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 by Rosalie Acornley Webmaster.