The National Center for Home Food Processing and Preservation (NCHFP) has a website that provides an excellent forum for information on curing, smoking, fermenting, freezing, canning, and dehydration. They have an excellent guide that provides detailed instructions for canning, freezing, fermenting, curing, and smoking meats, fruit, and vegetables. You can download it by section as a PDF file. It is funded by government funds and is free.
Janet Cooper has written: 'Home canning and preserving' -- subject(s): Canning and preserving, Cookbooks
Theo Thomas has written: 'Canning fruits and tomatoes' -- subject(s): Preservation, Canning and preserving, Fruit, Tomatoes 'Canning vegetables' -- subject(s): Vegetables, Canning and preserving, Preservation
Edith Bradley has written: 'The book of fruit bottling' -- subject(s): Canning and preserving
Canning jars should be boiled for 10 minutes before using them for preserving food.
E. Wagner has written: 'Recipes for the preserving of fruit, vegetables, and meat' -- subject(s): Canning and preserving 'Konserven.' -- subject(s): Canning and preserving, Food, Preservation
Refer to the Ball Complete Book of Home Preserving. The instructions are provide in detail in the section on canning meat.
Ermentine Young has written: 'Canning and preserving fruits and vegetables and preparing fruit-pastes and syrups' -- subject(s): Canning and preserving
No, glycerin is not typically used for canning chairs. Canning refers to preserving foods in jars, while glycerin is a substance often used in cosmetic and pharmaceutical products. It is not suitable for preserving or treating chairs.
Norma M. MacRae has written: 'Canning and preserving without sugar' -- subject(s): Recipes, Sugar-free diet, Canning and preserving
The Ball complete book of Home Preserving has a recipe for Spiced Honey. It includes a lemon which would increase the acidity of the honey.
Evelyn H. Johnson has written: 'Home canning' -- subject(s): Canning and preserving
The best tomato paste canning recipe for preserving tomatoes involves cooking down ripe tomatoes until thick, then straining and canning the paste in sterilized jars. Add salt and lemon juice for preservation.