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
FCS3-330
Repository Citation
Burrier, Sue, "Preparing & Canning Fermented Foods & Pickled Vegetables: Featuring New, Research-Based Recommendations for Safer and Better Quality Food at Home" (2000). Family and Consumer Sciences Publications. 82.
https://uknowledge.uky.edu/fcs_reports/82
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