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This book is chocked full of great canning recipes collected and compiled in a complete easy to read format. This book contains a history of home canning. It also contains all that you need to know on how to both water bath can and pressure can your foods at home. We have included information on the safety factors needed for home canning, including illustrations. Fruits, vegetables, sauces, jams, jellies, meat and seafood are all included. We have included recipes for canning meats and seafood that hunters and fishermen will find very useful. We have also found recipes for obscure items like kelp and prickly pear cactus, not to mention lots of beet recipes. During World War I and II canning became essential to homemakers due to food shortages. Advances in technology brought forth an abundance of foods in the 1950's. Along with the introduction of frozen foods in the 1950s and 1960's, and the improvement in transporting those frozen foods, home canning dropped off until the 1970's, when there was a brief resurgence because of the desire to be more self sufficient. Today however, home canning is making a comeback. With the cost of food in the supermarket, and the rising costs of transporting that food, home canning is back. Preppers and survivalists have embraced home canning as a way to prepare for future food shortages. Home canning can be a safe, economical way to preserve quality food at home.