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  1. #1

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  2. #2

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    Vietnamese Iced Coffee ingredients

    -3 tablespoons dark roast coffee

    -3 tablespoons sweetened condensed milk

    -a few ice cubes


    1.Put the sweetened condensed milk in a cup and add ice.

    2.Put the dark roast coffee in a Vietnamese coffee press. You don't

    need to go all the way to Vietnam to get these stainless steel looking

    Vietnamese coffee presses. They do sell copy-cat single cup coffee

    makers in glass-plastic in your decent household shop. (In Malaysia

    these single cup coffee makers can be found e.g. in the Isetan malls)

    3.Add water that just comes off the boil (for half a cup if you don't

    want to monitor when your cup will overflow due to the extra ice in

    your cup.) If you have a real Vietnamese coffee maker, screw to adjust

    the lid over the coffee until you see bubbles appearing through the

    water. At this point your coffee starts drips very, very slow in your

    cup, which for me is still the charm of Vietnamese coffee!

    4.When your cup is filled with dripped coffee, give it a stir and


    your Vietnamese iced coffee!

  3. #3

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    Using Boiling Water Canners

    Elizabeth L. Andress, Ph.D.

    Professor and Extension Food Safety Specialist,

    Department of Foods and Nutrition

    Most boiling water canners are made of aluminum or porcelain-covered

    steel. They have fitted lids and removable racks that are either

    perforated or shaped wire racks. The canner must be deep enough so

    that at least one inch of briskly boiling water will be over the tops

    of jars during processing. Some boiling water canners do not have

    completely flat bottoms. A flat bottom must be used on an electric

    range. Either a flat or ridged bottom may be used on a gas burner. To

    ensure uniform processing of all jars with an electric range, the

    canner should be no more than 4 inches wider in diameter than the

    element on which it is heated. (When centered on the burner or

    element, the canner should not be more than 2 inches wider on any


    Follow these steps for successful boiling water canning:

    (Read through all the instructions before beginning.)

    1. Before you start preparing your food, fill the canner half

    full with clean warm water for a canner load of pint jars. For other

    sizes and numbers of jars, you will need to adjust the amount of

    water so it will be 1 to 2 inches over the top of the filled jars.

    2. Center the canner over the burner and preheat the water to

    140°F. for rawpacked foods and to 180°F. for hot-packed foods. You

    can begin preparing food for your jars while this water is preheating.

    3. Load filled jars, fitted with lids, into the canner one at a

    time, using a jar lifter. When moving jars with a jar lifter, make

    sure the jar lifter is securely positioned below the neck of the jar

    (below the screw band of the lid). Keep the jar upright at all times.

    Tilting the jar could cause food to spill into the sealing area of

    the lid.

    If you have a shaped wire rack that has handles to hold it on the

    canner sides, above the water in the canner, you can load jars onto

    the rack in the raised position and then use the handles to lower the

    rack with jars into the water.

    4. Add more boiling water, if needed, so the water level is at

    least one inch above the jar tops. For process times over 30 minutes,

    the water level should be 2 inches above the jars.

    5. Turn the heat setting to its highest position, cover the

    canner with its lid and heat until the water boils vigorously.

    6. Set a timer (after the water is boiling) for the total

    minutes required for processing the food.

    7. Keep the canner covered for the process time. The heat

    setting may be lowered as long as a gentle but complete boil is

    maintained for the entire process time.

    8. Add more boiling water during the process, if needed, to keep

    the water level above the jar tops.

    9. If the water stops boiling at any time during the process,

    turn the heat on its highest setting, bring the water back to a

    vigorous boil, and begin the timing of the process over, from the

    beginning (using the total original process time).

    10. When the jars have been processed in boiling water for the

    recommended time, turn off the heat and remove the canner lid. Wait 5

    minutes before removing jars.

    11. Using a jar lifter, remove the jars one at a time, being

    careful not to tilt the jars. Carefully place them directly onto a

    towel or cake cooling rack, leaving at least one inch of space

    between the jars during cooling. Avoid placing the jars on a cold

    surface or in a cold draft.

    12. Let the jars sit undisturbed while they cool, from 12 to 24

    hours. Do not tighten ring bands on the lids or push down on the

    center of the flat metal lid until the jar is completely cooled.

    13. Remove ring bands from sealed jars. Put any unsealed jars in

    the refrigerator and use first.

    14. Wash jars and lids to remove all residues.

    15. Label jars and store in a cool, dry place out of direct




    Reprinted with permission from the University of Georgia.

    Andress, E. (2005rev.). Preserving Food: Using Boiling Water Canners.

    Athens, GA: University of Georgia, Cooperative Extension Service.

  4. #4

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    Preparing and Canning Salsa

    Tomato Salsa with Paste Tomatoes

    7 quarts peeled, cored, chopped paste tomatoes

    4 cups seeded, chopped long green chiles

    5 cups chopped onion

    ½ cup seeded, finely chopped jalapeño peppers

    6 cloves garlic, finely chopped

    2 cups bottled lemon or lime juice

    2 tablespoons salt

    1 tablespoon black pepper

    2 tablespoons ground cumin (optional)

    3 tablespoons oregano leaves (optional)

    2 tablespoons fresh cilantro (optional)

    Note: This recipe works best with paste tomatoes. Slicing tomatoes

    require a much longer cooking time to achieve a desirable consistency.

    Read more about ingredients.

    Yield: About 16 to 18 pints

    Please read Using Boiling Water Canners before beginning. If this is

    your first time canning, it is recommended that you read Principles

    of Home Canning.


    Caution: Wear plastic or rubber gloves and do not touch your face

    while handling or cutting hot peppers. If you do not wear gloves,

    wash hands thoroughly with soap and water before touching your face

    or eyes.

    Preparing Peppers: The jalapeño peppers do not need to be peeled. The

    skin of long green chiles may be tough and can be removed by heating

    the peppers. Usually when peppers are finely chopped, they do not

    need to be peeled. If you choose to peel chiles, slit each pepper

    along the side to allow steam to escape. Peel using one of these two


    Oven or broiler method to blister skins - Place chiles in a hot oven

    (400°F) or broiler for 6 to 8 minutes until skins blister.

    Range-top method to blister skins - Cover hot burner (either gas or

    electric) with heavy wire mesh. Place peppers on burner for several

    minutes until skins blister.

    To peel, after blistering skins, place peppers in a pan and cover

    with a damp cloth. (This will make peeling the peppers easier.) Cool

    several minutes; slip off skins. Discard seeds and chop.

    Hot Pack: Combine all ingredients except cumin, oregano and cilantro

    in a large saucepot and heat, stirring frequently, until mixture

    boils. Reduce heat and simmer for 10 minutes, stirring occasionally.

    Add spices and simmer for another 20 minutes, stirring occasionally.

    Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove

    air bubbles and adjust headspace if needed. Wipe rims of jars with a

    dampened, clean paper towel; apply two-piece metal canning lids.

    Process in a boiling water canner according to the recommendations in

    Table 1.

    Table 1. Recommended process time for Tomato Salsa with Paste

    Tomatoes in a boiling-water canner.

    Process Time at Altitudes of

    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

    Hot Pints 15 min 20 25


    The only change you can safely make in this salsa recipe is to change

    the amount of spices and herbs. Do not alter the proportions of

    vegetables to acid and tomatoes because it might make the salsa

    unsafe. Do not substitute vinegar for the lemon juice.



    Adapted with permission from Salsa Recipes for Canning, PNW0395, by

    Val Hillers and Richard Dougherty, Washington State University.

    Pullman, WA: Pacific Northwest Extension Publications, 2000 revision.

    (National Center for Home Food Preservation, August 2004)

  5. #5

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    Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.

    Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

    Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Follow recommended blanching times (pages 229-230).
    <H2>Water Blanching</H2>

    For home freezing, the most satisfactory way to heat all vegetables is in boiling water. Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid.

    Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.
    <H2>Steam Blanching</H2>

    Heating in steam is recommended for a few vegetables. For broccoli, pumpkin, sweet potatoes and winter squash, both steaming and boiling are satisfactory methods. Steam blanching takes about 1½ times longer than water blanching.

    To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil.

    Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on. See steam <FONT color="#1e4f2f">blanching times recommended for the vegetables listed below.
    <H2>Microwave Blanching</H2>

    Microwave blanching may not be effective, since research shows that some enzymes may not be inactivated. This could result in off-flavors and loss of texture and color. Those choosing to run the risk of low quality vegetables by microwave blanching should be sure to work in small quantities, using the directions for their specific microwave oven. Microwave blanching will not save time or energy.

    As soon as blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 60ºF or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching.

    Drain vegetables thoroughly after cooling. Extra moisture can cause a loss of quality when vegetables are frozen.<A name="time"></A>
    <H2>Blanching Times*</H2>
    <TABLE cellPadding="10" summary="This table lists vegetables the blanching times of vegetables" border="1">

    <TH id="vegetable">Vegetable</TH>
    <TH id="time">Blanching Time

    <TD headers="vegetable">Artichoke-Globe
    (Hearts) </TD>
    <TD headers="time">

    <TD headers="vegetable">Artichoke-Jerusalem </TD>
    <TD headers="time">3-5

    <TD headers="vegetable">Asparagus
    Small Stalk
    Medium Stalk
    Large Stalk </TD>
    <TD headers="time">

    <TD headers="vegetable">Beans-Snap, Green, or Wax </TD>
    <TD headers="time">3

    <TD headers="vegetable">Beans-Lima, Butter, or Pinto
    Large </TD>
    <TD headers="time">

    <TD headers="vegetable">Beets </TD>
    <TD headers="time">cook

    <TD headers="vegetable">Broccoli
    (flowerets 11/2 inches across)
    Steamed </TD>
    <TD headers="time">

    <TD headers="vegetable">Brussel Sprouts
    Small Heads
    Medium Heads
    Large Heads </TD>
    <TD headers="time">


    <TD headers="vegetable">Cabbage or Chinese Cabbage
    (shredded) </TD>
    <TD headers="time">
    1 1/2

    <TD headers="vegetable">Carrots
    Diced, Sliced or Lengthwise Strips </TD>
    <TD headers="time">

    <TD headers="vegetable">Cauliflower
    (flowerets, 1 inch across) </TD>
    <TD headers="time">

    <TD headers="vegetable">Celery </TD>
    <TD headers="time">3

    <TD headers="vegetable">Corn
    Small Ears
    Medium Ears
    Large Ears
    Whole Kernel or Cream Style
    (ears blanched before cutting corn from cob) </TD>
    <TD headers="time">



    <TD headers="vegetable">Eggplant </TD>
    <TD headers="time">4

    <TD headers="vegetable">Greens
    All Other </TD>
    <TD headers="time">

    <TD headers="vegetable">Kohlrabi
    Cubes </TD>
    <TD headers="time">

    <TD headers="vegetable">Mushrooms
    Whole (steamed)
    Buttons or Quarters (steamed)
    Slices steamed) </TD>
    <TD headers="time">
    3 1/2

    <TD headers="vegetable">Okra
    Small Pods
    Large Pods </TD>
    <TD headers="time">

    <TD headers="vegetable">Onions
    (blanch until center is heated)
    Rings </TD>
    <TD headers="time">
    10-15 seconds

    <TD headers="vegetable">Peas-Edible Pod </TD>
    <TD headers="time">1 1/2-3

    <TD headers="vegetable">Peas-Field (blackeye) </TD>
    <TD headers="time">2

    <TD headers="vegetable">Peas-Green </TD>
    <TD headers="time">1 1/2

    <TD headers="vegetable">Peppers-Sweet
    Strips or Rings </TD>
    <TD headers="time">

    <TD headers="vegetable">Potatoes-Irish (New) </TD>
    <TD headers="time">3-5

    <TD headers="vegetable">Pumpkin </TD>
    <TD headers="time">cook

    <TD headers="vegetable">Rutabagas </TD>
    <TD headers="time">3

    <TD headers="vegetable">Soybeans-Green </TD>
    <TD headers="time">5

    <TD headers="vegetable">Squash-Chayote </TD>
    <TD headers="time">2

    <TD headers="vegetable">Squash-Summer </TD>
    <TD headers="time">3

    <TD headers="vegetable">Squash-Winter </TD>
    <TD headers="time">cook

    <TD headers="vegetable">Sweet Potatoes </TD>
    <TD headers="time">cook

    <TD headers="vegetable">Turnips or Parsnips
    Cubes </TD>
    <TD headers="time">

    *blanching times are for water blanching unless otherwise indicated.

    This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

  6. #6

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    Fish for freezing should be as fresh as possible.

    Preparation — Wash fish, and remove scales by scraping fish gently

    from tail to head with the dull edge of a knife or spoon.

    Remove entrails after cutting entire length of belly from vent to

    head. Remove head by cutting above collarbone. Break backbone over

    edge of cutting board or table.

    Remove dorsal or large back fin by cutting flesh along each side and

    pulling fin out. Do not trim fins with shears or a knife because

    bones will be left at the base of the fin.

    Wash fish thoroughly in cold running water. Fish is now dressed or

    pan dressed, depending on size. Large fish should be cut into steaks

    or fillets for easier cooking. For steaks, cut fish crosswise into ¾-

    inch thick steaks. For fillets, cut down back of fish from tail to

    head. Then cut down to backbone just above collarbone. Turn knife

    flat and cut flesh along backbone to tail, allowing knife to run over

    rib bones. Lift off entire side of fish in one piece, freeing fillet

    at tail. Turn fish over and cut fillet from other side.

    Pretreating — Fish are categorized as either fat or lean fish, by the

    amount of fat in their flesh. "Fat fish" includes varieties such as

    mullet, mackerel, trout, tuna and salmon. "Lean fish" includes

    flounder, cod, whiting, redfish, croaker, snapper, grouper,

    sheepshead and most freshwater fish.

    Before freezing, fish can be pretreated to improve the quality of the

    stored fish. Fat fish should be dipped for 20 seconds in an ascorbic

    acid solution made from 2 tablespoons crystalline ascorbic acid to

    one quart of cold water to control rancidity and flavor change. Lean

    fish may be dipped for 20 seconds in a brine of ¼ cup salt to 1 quart

    of cold water to firm the fish and to decrease drip loss from

    thawing. (These pretreatments are not needed if a lemongelatin glaze

    is used.)

    Packaging — Fish may be frozen using any of the following methods. If

    several fish are placed in the same package, place freezer paper or

    wrap between them for easier separation.

    Lemon-Gelatin Glaze — To prepare glaze, mix ¼ cup of lemon juice and

    1¾ cups of water. Dissolve one packet of unflavored gelatin in ½ cup

    of the lemon juice-water mixture. Heat the remaining 1½ cups of

    liquid to boiling. Stir the dissolved gelatin mixture into the

    boiling liquid. Cool to room temperature. When cool, dip the cold

    fish into the lemon-gelatin glaze and drain. Wrap the fish in

    moisture-vapor resistant packaging, label and freeze.

    Ice Glaze — Place unwrapped fish in the freezer to freeze. As soon as

    it is frozen, dip fish in near-freezing ice water. Place fish again

    in the freezer a few minutes to harden the glaze. Take fish out, and

    repeat the glazing until a uniform cover of ice is formed. Wrap the

    fish in moisture-vapor resistant paper or place in freezer bags,

    label and freeze.

    Water — Place fish in a shallow metal, foil or plastic pan; cover

    with water and freeze. To prevent evaporation of the ice, wrap the

    container in freezer paper after it is frozen, label and freeze.

    Freezing fish in a block of ice will produce a poorer quality product

    than using the glaze methods.

    FISH ROE — Thoroughly wash and package in freezer containers or bags

    and boxes, leaving ¼-inch headspace. Seal and freeze.

  7. #7

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    <H1>Preparing and Canning Pickled Fruits</H1>
    <H2>Cantaloupe Pickles</H2>
    <LI>5 pounds of 1-inch cantaloupe cubes (about 2 medium under-ripe* cantaloupe) <LI>1 teaspoon crushed red pepper flakes <LI>2 one-inch cinnamon sticks <LI>2 teaspoons ground cloves <LI>1 teaspoon ground ginger <LI>4½ cups cider vinegar (5%) <LI>2 cups water <LI>1½ cups white sugar <LI>1½ cups packed light brown sugar </LI>[/list]

    *Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.

    Yield: About 4 pint jars

    Please read <FONT color="#1e4f2f">Using Pressure Canners and <FONT color="#1e4f2f">Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read <FONT color="#1e4f2f">Principles of Home Canning.
    <H4>Day One:</H4>
    <TABLE width="100%" border="0">

    <TD vAlign="top">1.</TD>
    <TD>Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch slices and peel. Cut strips of flesh into 1 inch cubes. Weight out 5 pounds of pieces and place in large glass bowl.

    <TD vAlign="top">2.</TD>
    <TD>Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot. Bring to a boil, then turn heat off. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.

    <TD vAlign="top">3.</TD>
    <TD>Pour hot vinegar solution and spice bag over melon pieces in the bowl. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).
    <H4>Day Two</H4>
    <TABLE width="100%" border="0">

    <TD vAlign="top">4.</TD>
    <TD>Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

    <TD vAlign="top">5.</TD>
    <TD>Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil. Add sugar; stir to dissolve. Add cantaloupe and bring back to a boil. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1¼ hours.

    <TD vAlign="top">6.</TD>
    <TD>Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside. Bring remaining liquid to a boil and boil an additional 5 minutes. Return cantaloupe to the liquid syrup, and bring back to a boil.

    <TD vAlign="top">7.</TD>
    <TD>With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace. Cover with boiling hot syrup, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

    <TD vAlign="top">8.</TD>
    <TD>Process in a boiling water canner according to the recommendations in <FONT color="#1e4f2f">Table 1. Let cool, undisturbed, 12-24 hours and check for seals.

    <TABLE cellPadding="5" border="1">

    <TD colSpan="5"><A name="tble1">Table 1.</A> Recommended process time for Cantaloupe Pickles in a boiling-water canner.
    <TR vAlign="center" align="middle">
    <TD colSpan="2"></TD>
    <TD colSpan="3">Process Time at Altitudes of
    <TR vAlign="center" align="middle">
    <TD>Style of Pack</TD>
    <TD>Jar Size</TD>
    <TD>0 - 1,000 ft</TD>
    <TD>1,001 - 6,000 ft</TD>
    <TD>Above 6,000 ft
    <TR vAlign="center" align="middle">
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    Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

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    <H1>Plan Ahead for Home Canning this Summer</H1>

    If you are just now thinking about joining the trend in our communities to can food this summer, start by checking your equipment and supplies. Proper equipment in good condition is required for safe, high quality home canned food.

    A pressure canner is essential for canning low-acid vegetables, meats, fish, and poultry. Two basic types are available. One has a dial gauge to indicate the pressure inside the canner; the other has a metal weighted gauge. Dial gauges must be tested for accuracy before each canning season. For information on testing a dial gauge, call your county Extension agent or a local hardware store. Check the rubber gasket if your canner has one; it should be flexible and soft, not brittle, sticky or cracked. Also make sure any small pipes or ventports with openings are clean and open all the way through.

    A boiling water canner is needed for canning other foods such as fruits, pickles, jellies and jams. The canner should be deep enough to allow at least one to two inches of water to boil over the tops of the jars.

    Both types of canners should have a rack in the bottom to keep jars off the bottom of the canner.

    Inventory your jars and decide if you need to buy new jars this year. Inspect those you have for nicks, cracks or chips, especially around the top sealing edge. Nicks can prevent lids from sealing. Very old jars can weaken with age and repeated use; they break under pressure and heat. Consider investing in new jars if you need to, and watch for specials at the stores. New jars are a better investment over time than buying used jars at yard sales or flea markets.

    Mason-type jars specifically designed for home canning are best. Jars that use two-piece self-sealing metal lids are the recommended container in USDA guidelines. A "must" every canning season is new flat lids. Used lids should be thrown away. The screw bands are re-usable if they are not bent, dented or rusted.

    A final must is reliable, up-to-date canning instructions. Publications and information are available at your county Extension office, or on this website for the National Center for Home Food Preservation. The most recently revised edition of the USDA Complete Guide to Home Canning is dated 1994; all recommendations in this book are current. The University of Georgia Cooperative Extension Service also sells So Easy to Preserve, a comprehensive book with information on all types of home food preservation. The <FONT color="#1e4f2f">order form is on this website, or send a check, money order or purchase order for $18 per book (shipping and handling included) to the Agriculture Business Office, 203 Conner Hall, University of Georgia, Athens, GA 30602. (Phone for the Agriculture Business Office if needed: 706-542-8999.)

    Be sure to look at the instructions for what you want to can well before you are ready to prepare the food. You may need time to purchase some ingredients and small equipment that are necessary to prepare food exactly as the directions indicate. There are a few products in the USDA Complete Guide to Home Canning, for example, that use a starch only available through mail order for most locations.

    Planning ahead can save you time, money, and frustration with home canning. Make it a happy, successful canning season by getting prepared before your harvest is ready.

    Prepared by Elizabeth L. Andress, Ph.D., Extension Food Safety Specialist, The University of Georgia. February 2002.

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