These publications were produced by the U.S. Department of Agriculture and contained the official recommendations for home canning of foods at the time of publication. They are in the public domain and can be distributed freely See the preface in guide 0 for further credits.
They are provided here as a service to the public since they are only hosted on a handful of university servers.
These files are in .PDF format and require the acrobat reader, available from www.adobe.com
Guide 0 - Acknowledgement, introduction, table of contentsGuide 1 - Principles of home canning - also available without graphics
Guide 2 - Fruit and fruit products
Guide 3 - Tomatoes and tomato products
Guide 4 - Vegetables and vegetable products
Guide 5 - Poultry, red meats, and seafood
Guide 6 - Canning fermented foods and pickled vegetables