The University of Georgia has issued an update to the USDA Complete Guide to Home Canning dated 2015. Purdue University will be selling the publication and are currently taking pre-orders at www.extension.purdue.edu/usdacanning/.
Here are the updates:
- Page 1-10. Equipment and methods not recommended. Neither one-piece zinc porcelain-lined caps nor zinc caps that use flat rubber rings for sealing jars are recommended any longer.
- Page 1-35. Pressure Canner—The minimum volume of canner that can be used is one that will hold 4 quart jars sitting upright on the rack.
- Page 5-7. Meat Stock. Changed some wording.
- Page 6-9. Bread and Butter Pickles. Do not lime the onions. Do not lime squash.
- Page 7-10. Golden Pepper Jelly. Recipe changed to improve texture and consistency.
