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Canning, Freezing, Storing Garden Produce

Canning, Freezing, Storing Garden Produce

United States Department of Agriculture
Agriculture Information Bulletin 410

296

This is a reprint of Part 4 from the 1977 Yearbook of Agriculture, Gardening for Food and Fun.The Yearbook may be purchased at government bookstores or ordered from the Superintendentof Documents, U.S. Government Printing Office, Washington, D.C. 20402. Original pagenumbers from the entire book are used in this reprint.

Contents

Part 4 Home Food Preservation
The Whys of Food Preservation 298
How to Minimize Quality Losses 304
Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay? 310
Beginner’s Guide to Home Canning 313
A Primer on Home Freezing for the Beginner 320
Pressure Canners, Vital for Low-Acid Foods 323
Home Canning of Fruits and Vegetables 328
Freezing Your Garden’s Harvest 334
Jellies, Jams, Marmalades, Preserves 340
Pickles, Relishes Add Zip and Zest 345
Wine Making (with a note on vinegar) 350
Home Drying of Fruits and Vegetables 356
Storage of Home-Preserved Foods 361
Storing Fresh Fruit and Vegetables 365
Resurgence of Community Canneries 372
Questions and Answers on Food Preservation 378
Food Preservation Glossary 383

Issued in December 1977

297

PART 4 Home Food Preservation

Fresh and preserved foods
298

The Whys of Food Preservation

by Edmund A. Zottola and Isabel D. Wolf[1]

The telephone rings in a countyExtension office. A harried voicesays, “My garden is growing morethan my family can eat, what shall Ido with it? How can I keep it fromspoiling?”

How many times during the gardeningseason is this scenario repeatedin an Extension office? Too often tocount! The answers to these questionsare readily available in themany bulletins, folders, and leafletson food preservation available fromcounty, State, and Federal Extensionagencies. The publications tell howto preserve food safely and wholesomely,but do little else to explainwhy directions must be followed precisely.Let’s take a look at the whys.

To understand food preservation,first consider the sources. Home gardenfood comes from plants: source

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