title: The Natural Canning Resource Book: A guide to home canning with locally grown, sustainably-produced
author:  Lisa Rayner 
description: "Canning is a time tested way to get some major life out of one's food. <i>The Natural Canning Resource Book</i> is a guide to canning one's food. Lisa Rayner provides a complete and comprehensive guide, outlining the various techniques one can use through jars and their pros and cons. From canning without sugary preservatives to making one's own vinegar and much more, <i>The Natural Canning Resource Book</i> is a fine resource for any do-it-yourself food preserver."<br /><br /><b>-- Midwest Book Review</b>
zlib_text: Agriculture 
  Information 
  Bulletin 
  No. 539
  Complete Guide
  To Home
  Canning
  (NOTE: This electronic version of the USDA Complete Guide to Home Canning was
  created by Utah State University Extension. It was reviewed by Charlotte Brennand,
  Extension Food and Nutrition Specialist at Utah State University. Salsa recipes
  developed at Washington State University have been added to the canning guide as a
  supplement, with permission granted by Washington State University.)
  ACKNOWLEDGMENTS
  The creation of an Extension Service Center for Excellence at the Penn State Uni-
  versity has made it possible to conduct the research necessary to revise four previously
  published bulletins for canning foods in the home. The Center is the cooperative effort
  of the Extension Service, Cooperative State Research Service, and the Penn State
  University with Gerald D. Kuhn, PhD, of the Penn State University as Director.
  The Extension Service wishes to credit the primary development of this guide to Gerald
  D. Kuhn, E