---------- Recipe via Meal-Master (tm) v8.02
       Title: Title page, Acknowledgments and Preface
  Categories: Intro, Canning
       Yield: 1 text
   Caution: To prevent the risk of botulism, low-acid and tomato foods not
   canned according to the recommendations in this publication or according
   to other USDA-endorsed recommendations should be boiled even if you
   detect no signs of spoilage.  At altitudes below 1,000 feet, boil foods
   for 10 minutes.  Add an additional minute of boiling time for each
   additional 1,000 ft. elevation.
   Reference to commercial products and services is made with the
   understanding that no discrimination is intended and no endorsement by
   the U.S. Department of Agriculture is implied.  Clear Jel (registered
   trademark) is mentioned because it is the only suitable product that is
   presently available to the general public through distributors of
   speciality products.
   The creation of an Extension Service Center for Excellence at the Penn
   State University made it possible to conduct the research necessary to
   revise four previously published bulletins for canning foods in the
   home.  The Center, no longer in operation, was a cooperative effort of
   the Extension Service, Cooperative State Research Service, and the Penn
   State University with Gerald D. Kuhn, Ph.D., of the Penn State
   University as Director.
   The Extension Services wishes to credit the primary development of this
   guide to Gerald D. Kuhn, Elizabeth L. Andress (currently with the
   University of Georgia), and Thomas S. Dimick.  Extension staff who
   assisted in preparing this guide include Milton P. Baldauf, Catherine
   E. Adams, Nancy T. Sowers, and Vincent G. Hughes.  Extension staff who
   assisted in this revision include Kenneth N. Hall (University of
   Connecticut) and Thomas W. Poore.  All have contributed significant
   ideas and time in making this guide a truly up-to-date research-based
   Home canning has changed greatly in the 170 years since it was
   introduced as a way to preserve food. Scientists have found ways to
   produce safer, higher quality products. Section 1 of this guide explains
   the scientific principles of on which canning techniques are based,
   discusses canning equipment, and describes the proper use of jars and
   lids. It describes basic canning ingredients and procedures and how to
   use them to achieve safe, high-quality canned products. Finally, it
   helps you decide whether or not and how much to can.
   The other six sections of this guide contain a series of factsheets for
   specific foods. These factsheets offer detailed directions for making
   sugar syrups; and for canning fruits and fruit products, tomatoes and
   tomato products, vegetables, red meats, poultry, seafoods, and pickles
   and relishes. Handy guidelines for choosing the right quantity and
   quality of raw food accompany each set of directions for fruits,
   tomatoes and vegetables. Most recipes are designed to yield a full
   canner load of pints or quarts. Finally processing adjustments for
   altitudes above sea level are given for each food.
   This publication contains many new research-based recommendations for
   canning safer and better food at home.. It is an invaluable resource for
   persons who are canning for the first time. Experienced canners will
   find updated information to help them improve their canning practices.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias