Home Canning of Meat and Poultry
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Language: EnglishPublished:
About this book
In the mid-20th century, as home economics gained prominence in American households, the United States Department of Agriculture released "Home Canning of Meat and Poultry." This essential guidebook empowers readers with safe canning techniques, emphasizing the importance of food preservation and nutritional value. It provides step-by-step instructions on methods that ensure quality and safety, addressing concerns about spoilage and foodborne illnesses. Ideal for students, civic activists, and food enthusiasts, this publication offers a wealth of knowledge for those seeking to master the art of canning. With its practical advice and focus on sustainable practices, "Home Canning of Meat and Poultry" remains a vital resource for anyone looking to enhance their culinary skills while embracing self-sufficiency.
