Abstract
This guide, containing up-to-date instructions for preparing safe home-canned foods, is based on research conducted at the Pennsylvania State University. It is adapted from the USDA Complete Guide to Home Canning.
Publication Date
6-2000
Publication Number
FCS3-329
Repository Citation
Maruyama, Fudeko, "Preparing & Canning Poultry, Red Meat & Fish: Featuring New, Research-Based Recommendations for Safer and Better Quality Food at Home" (2000). Family and Consumer Sciences Publications. 81.
https://uknowledge.uky.edu/fcs_reports/81
Included in
Dietetics and Clinical Nutrition Commons, Health Information Technology Commons, Life Sciences Commons, Medical Education Commons