Technical Guide
Your purchase of The Technical Guide helps us to pay for the costs
associated with running CanningUSA.COM. We've got a great
team, that has put together a terrific, and free video learning tool to
be used with free technical information on the website.
Your purchase of The Technical Guide permits you to print all
step-by-step instructions in a printable format, rather than the
formats listed on this site, letting you have all the information
available at your fingertips, anytime and anyplace.
The Technical Guide is available in our downloadable, version of
IF I CAN, YOU CAN!® for $5.00 This 25 page digital file is
designed to be used in conjunction with the recipes found on
CanningUSA.COM and our video podcasts.
The guide will provide you with detailed, step-by-step instructions
and photos for the following techniques:
Canning Jams, Preserves and Jellies
Canning using the Cold and Hot Pack Methods
Water Bath Method for High Acid Fruits and Vegetables
Pressure Canner Method for Low Acid Fruits, Meats and Vegetables
Altitude Time Adjustments
Labeling and Storing
Blanching and Peeling Fruits and Vegetables
In addition, 'The Importance of Food Safety,' is included, which is
concise series of articles that we believe anyone canning should
want to read. They are written by Leslie Cartmill, a food plant
quality inspector, who specializes in conducting inspections of
regulated food industries to ensure conformance with good
manufacturing practices, quality controls, food standards, and
labeling. 'The Imprtance of Food Safety,' is not published on our
website and is only available in the Technical Guide.
Click on the button below to buy this digital file for $5.00 using the
secure PayPal system. You needn’t set up an account to use their
payment system on a one time basis.
Thank you!
David and Andrea
Click here to find out more about us
associated with running CanningUSA.COM. We've got a great
team, that has put together a terrific, and free video learning tool to
be used with free technical information on the website.
Your purchase of The Technical Guide permits you to print all
step-by-step instructions in a printable format, rather than the
formats listed on this site, letting you have all the information
available at your fingertips, anytime and anyplace.
The Technical Guide is available in our downloadable, version of
IF I CAN, YOU CAN!® for $5.00 This 25 page digital file is
designed to be used in conjunction with the recipes found on
CanningUSA.COM and our video podcasts.
The guide will provide you with detailed, step-by-step instructions
and photos for the following techniques:
Canning Jams, Preserves and Jellies
Canning using the Cold and Hot Pack Methods
Water Bath Method for High Acid Fruits and Vegetables
Pressure Canner Method for Low Acid Fruits, Meats and Vegetables
Altitude Time Adjustments
Labeling and Storing
Blanching and Peeling Fruits and Vegetables
In addition, 'The Importance of Food Safety,' is included, which is
concise series of articles that we believe anyone canning should
want to read. They are written by Leslie Cartmill, a food plant
quality inspector, who specializes in conducting inspections of
regulated food industries to ensure conformance with good
manufacturing practices, quality controls, food standards, and
labeling. 'The Imprtance of Food Safety,' is not published on our
website and is only available in the Technical Guide.
Click on the button below to buy this digital file for $5.00 using the
secure PayPal system. You needn’t set up an account to use their
payment system on a one time basis.
Thank you!
David and Andrea
Click here to find out more about us
Our canning
techniques follow
USDA guidelines.
We use this guide
when recommending
processing times and
methods.
For more advanced
canners, the USDA's
guide is a bit
technical, but makes
a very handy tool for
the library.
techniques follow
USDA guidelines.
We use this guide
when recommending
processing times and
methods.
For more advanced
canners, the USDA's
guide is a bit
technical, but makes
a very handy tool for
the library.
Return to Main Table of
Contents for other recipes
and canning information
For comments and
questions please write:
webmaster@CanningUSA.
COM
© 2004 David G.
Blackburn
Contents for other recipes
and canning information
For comments and
questions please write:
webmaster@CanningUSA.
COM
© 2004 David G.
Blackburn
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