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Abstract

Excerpts from the report Preface: 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. This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices.

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