Home Canning Technical Guide
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© 2010 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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  1. Introduction
  2. History of Canning
  3. The Importance of Food Safety in Home Canning.
  1. Botulism in Home Canning
  1. What not to can at home.
  2. What is headspace?
  3. Difference between Raw Pack, Cold Pack and Hot Pack Methods
  4. Difference between Hot Water Bath and Pressure Canner
  1. Water Bath Method for High Acid Fruits and Vegetables
  2. Pressure Canner Method for Low Acid Fruits, Meats and Vegetables
  1. Blanching and Peeling Fruits and Vegetables
  2. How to Can Jams, Preserves and Jellies
  3. How to Can Using Caps and Lids
  4. Altitude Time Adjustments
  5. Labeling and Storing
  6. How to Use our Home Canning Videos
  7. About Us

The document is designed to be used in conjunction with our recipes found on
www.CanningUSA.COM and our Free Videos.