Home Critical Review of Home Preservation Literature and Current Research
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Alstrand, D.V. and O.F. Ecklund. 1952. The mechanics and interpretation of heat penetration tests in canned foods. Food Tech. 6:185.

Anderson, D. and V.T. Mendenhall. 1978. A survey of tomatoes home-canned in Utah. Jn. Food Protection 41:514.

Anderson, E.E., Esselen, W.B. and C.R. Fellers. 1949. Effect of acids, salt sugar, and other food ingredients on thermal resistance of Bacillus thermoacidurans. Food Research 14:499.

Anonymous. 1944. Minutes. National Conference on Home Preservation of Food. Chicago, IL.

Anonymous. 1977. Survey indicates 65 percent of homemakers canning foods. North Dakota State University Cooperative Extension Service photocopy.

Appert, N. 1920. The book for all households, or the art of preserving animal and vegetable substances for many years. Trans. by K.G. Bitting. Glass Container Association of America, Chicago, IL. (Original French work, Patrisand Company, Paris, 1810).

Baldauf, M.P. 1982. Food safety check. Zucchini-pineapple. Food and Nutrition Newsbreak. Issue No. 3. USDA. Washington, D.C., p.6-7.

Ball, C.O. 1923. Thermal process time for canned food. Bulletin of the National Research Council 7, Part I, No. 37.

Ball, C.O. 1927. Theory and practice in processing. The Canner 64 (5):27.

Ball, C.O. and F.C.W. Olson. 1955. Foundation of food process calculation methods. Food Research 20:666.

Baragar, A.E. 1949. Liquid loss from glass jars processed in the pressure cooker. University of Nebraska Agricultural Experiment Station Research Bulletin 163.

Benson, O.H. 1917. Home canning by the one-period cold-pack method. USDA Farmers' Bulletin 839.

Berry, R.N. 1933. Some new heat resistant, acid tolerant organisms causing spoilage in tomato juice. Jn. Bacteriology 25:72.

Biester, A. Weigley, M. and W.C. Knapp. 1921. Studies on the effect of storage upon the keeping quality of certain vegetables canned by the one period cold pack method. Jn. Home Economics 13:494.

Bigelow, W.D. 1921. The logarithmic nature of thermal death time curves. Jn. Infectious Diseases 29:528.

Bigelow, W.D. and E.J. Cameron. 1932. Microbiology of canning. Indus. & Eng. Chem. 24:655.

Bigelow, W.D. and J.R. Esty. 1920. The thermal death point in relation to time of typical thermophilic organisms. Jn. Infectious Diseases 27:602.

Bigelow, W.D., Bohart, G.S., Richardson, A.C. and C.O. Ball. 1920. Heat penetration in processing canned foods. National Canners Association Bulletin 16-L.

Bitting, A.W. 1937. "Appertizing or the art of canning; its history and development." The Trade Pressroom, San Francisco, CA.

Bitting, A.W. and K.G. Bitting. 1917. Bacteriological examination of canned foods. National Canners Association Bulletin 14.

Boyd, J.M. and J.H. Bock. 1952. Vacuum in canned foods - its significance and its measurement. The Research Div., Continental Can Co., Inc., Chicago, IL. Bull. No. 31.

Breazeale, J.F. 1909. Canning vegetables in the home. USDA Farmers' Bulletin 359.

Bruett, E.M. 1919. Utility of blanching in food canning. Effect of cold shock upon bacterial death rates. Jn. Ind. and Eng. Chem. 11:37.

Buchanan, R.E. and N.E. Gibbons (Eds.). 1974. Bergey's manual of determinative bacteriology, 8th ed. The Williams and Wilkins Company, Baltimore, MD.

Bureau of Agricultural Economics. 1945. Home preservation of fruits and vegetables in 1944. USDA, Washington, D.C.

Burke, G.S. 1919.The effect of heat on the spores of Bacillus botulinus. Jn. Amer. Med. Assn. 72:88.

Bushnell, L.D. 1918. The influence of cold shock in the sterilization of canned foods. Jn. Indus. Eng. Chem. 10:432.

Cameron, E.J. 1938. Recent developments in canning technology with reference to spoilage control. Food Research 3:91.

Cameron, E.J. and J.R. Esty. 1940. Comments on the microbiology of spoilage in canned foods. Food Research 5:549.

Castle, C.E. 1919. Effect of pack and depth of water bath upon interior temperature of jars in cold pack canning. Jn. Home Economics 11:246.

Center for Disease Control. 1978. Foodborne disease surveillance. Annual summary. U.S. Dept. of H.E.W., Washington, D.C.

Center for Disease Control. 1979a. Botulism in the United States. 1899-1977. U.S. Dept. of H.E.W., Washington, D.C.

Center for Disease Control. 1979b. Foodborne disease surveillance. Annual summary. U.S. Dept. of H.E.W., Washington, D.C.

Clifcorn, L.E. 1957. Heat preservation. In The Future of Food Preservation: Proceedings of a Symposium. Midwest Research Institute, Kansas City, MO, pp.61-77.

Close, C.P. 1917. Homemade fruit butters. USDA Farmers' Bulletin 900.

Close, C.P. 1922. Homemade fruit butters. USDA Farmers' Bulletin 900, revised.

Collins, J.L., Man, Y., Draughon, F.A. and I.E. McCarty. 1982. Modification of the processing method for home preservation of tomato juice. Jn. Food Protection 45:580.

Cover, S., Turk, R.D. and A.H. Kerns. 1943. Development of methods for safe processing of home canned meats. Texas Agricultural Experiment Station Bulletin 635.

Cover, S., Smith, A.B., Shepperd, M.P. and E.G. Crawford. 1948. Development of safe methods for canning blackeye peas at home. Texas Agricultural Experiment Station Bull. 707.

Cover, S., Shrode, M.C. and H. Reynolds. 1956. The evaluation of processing times for raw- pack canning of some low-acid vegetables at home. Food Research 21:405.

Creswell, M.E. and O. Powell, 1917. Home canning of fruits and vegetables. USDA Farmers' ulletin 853.

Creswell, M.E. and O. Powell. 1918. Home canning of fruits and vegetables. USDA Farmers' Bulletin 853, revised.

Cruess, W.V., Fong, W.Y. and T.C. Liu. 1925. The role of acidity in vegetable canning. Hilgardia 1:275.

Davis, C.A. and L. Page. 1979. Practices used for home canning of fruits and vegetables. USDA Home Econ. Research Report, No. 43.

Dawson, E.H., Gilpin, G.L., Toepfer, E.W. and E.L. Batchelder. 1949. Seal and headspace studies in home canning. Jn. Home Economics 45:165.

Denton, M.C. 1918. What temperature is reached inside the jar during home canning? Jn. Home Economics 10:548.

Desrosier, N.W. and W.B. Esselen. 1950. Heat penetration and processing studies on home-canned corn, pork and beans, and potatoes. University of Massachusetts Agricultural Experiment Station Bulletin 456.

Dickson, E.C. 1917. Botulism: The danger of poisoning from vegetables canned by the cold-pack method. Jn. Amer. Med. Assn. 69:966.

Dickson, E.C., Burke, G.S., Beck, D. and J. Johnston. 1925. Studies on the thermal death time of spores of Clostridium botulinum. Jn. Infectious Diseases 36:472.

Dubord, C. and W.B. Esselen. 1945. Vegetables as a source of spoilage bacteria in home canning. Jn. Home Economics 37:221.

Edmondson, R.B., Thom, C. and L.T. Giltner. 1922. Some experiments with a boric-acid canning powder. USDA Dept. Circular No. 237.

Esselen, W.B., Jr., 1944. The influence of venting on pressure cooker performance. Jn. Home Economics 36:143.

Esselen, W.B. and R.G. Tischer. 1945. Home canning. II. Determination of process times for home-canned foods. Food Research 10:215.

Esselen, W.B. Jr. and C.R. Fellers. 1948. Effect of different processing procedures on venting and loss of liquid from home canning jars. Food Tech. 2:222-227.

Esty, J.R. 1925. Processing tomatoes: Results of 1924 experimental pack. The Canner 60 (Convention Number) :94.

Esty, J.R. and K.F. Meyer. 1922. The heat resistance of the spores of B. botulinus and allied anaerobes. Jn. Infectious Diseases 31:650.

Esty, J.R. and C.C. Williams. 1924. Heat resistance studies. I. A new method for the determination of heat resistance of bacterial spores. Food Research 34:516.

Fellers, C.R., Levine, A.S. and W.A. MacLinn. 1937. Vacuum pressure relationships in glass canning jars. Mass. State College Agricultural Experiment Station Bulletin No. 341.

Fields, M.L., Zamora, A.F. and M. Bradsher. 1977. Microbiological analysis of home-canned tomatoes and green beans. Jn. Food Science 42:931.

Fong, W.Y. 1926. Death temperature of spore bearing bacteria. The American Food Journal 21:204.

The Food Processors Institute. 1979. Canned foods. Principles of thermal process control, acidification and container closure evaluation, 3rd ed. Food Processors Institute, Washington, D.C.

Gilpin, G.L., Hammerle, O.A. and A.M. Harkin. 1951. Palatability of home-canned tomatoes. Jn. Home Economics 43:282.

Haddock, P.R. 1933. Studies in oven canning. Masters thesis, Massachusetts State College.

Harris, H. and L.M. Davis. 1976. Use of low water level in boiling water bath canning. Auburn University Agricultural Experiment Station Circular 226.

Hatcher, W.S., Weihe, J.L., Murdock, D.I., Folinazzo, J.F., Hill, G.C. and L.G. Albrigo. 1979. Growth requirements and thermal resistance of fungi belonging to the genus Byssochlamys. Jn. Food Science 44:118.

Hayes, K. 1980. Determination of adequate processing times and temperatures of selected fruits and vegetables. Cooperative Agreement between the ARS, USDA and the University of Massachusetts.

History of Home Economics Work in the U.S. Department of Agriculture on Home Canning. April, 1944. Photocopy of typed report.

Howe, J.M., Gardner, B. and I. Hsu. 1982. Zucchini-pineapple report. Purdue University Cooperative Extension Service Food Rap, March.

Huhtanen, C.N., Nashski, J., Custer, C.S. and R.W. Russell. 1976. Growth and toxin production by Clostridium botulinum in moldy tomato juice. Applied and Envir. Microbiol. 32:711.

Institute of Food Technologists. 1977. Home canning. Scientific Stats Summary by IFT Expert Panel. IFT, Chicago, IL.

Ito, K.A., Chen, J.K., Seeger, M.L., Unverferth, J.A. and R.N. Kimball. 1978. Effect on pH on the growth of Clostridium botulinum in canned figs. Jn. Food Science 43:1634.

Jackson, J.M. and F.C.W. Olson. 1940. Thermal processing of canned foods in the containers. IV. Studies of the mechanisms of heat transfer within the container. Food Research 5:409.

Jarvis, N.D. and J.F. Puncochar. 1942. Home canning of fishery products. U.S. Dept. of the Interior Conservation Bulletin No. 28.

Johnston, M.R., Lin, R.C. and F.A. Phillips. 1977. FDA views the importance of pH in good manufacturing practice. Food Product Dev. 11(5):75-7.

Jones, H. 1982. Personal telephone communication. Ball Corporation, Muncie, IN. Kraska, E.J. and R.A. Kubista. 1948. New canning procedure for pressure saucepan. Jn. Home Economics 40:562.

Kuhn, G.D. 1982. Survey of home canning practices and problems. Unpublished data. Department of Food Science, The Pennsylvania State University, University Park, PA.

Kuhn, G.D. and E.L. Andress. 1981. Unpublished data. Department of Food Science, The Pennsylvania State University, University Park, PA.

Kuhn, G. and L. Hamilton. 1977. Survey of home canning. Centre County, PA. Findings presented at National Extension Workshop in Nutrition and Home Food Preservation, Minneapolis, MN, May 18.

Lang, O.W. and S.J. Dean. 1934. Heat resistance of Clostridium botulinum in canned sea foods. Jn. Infectious Diseases 55:39.

Levine, M. 1923. The value of boric acid canning compound in food preservation. Jn. Home Economics 15:64.

Lindroth, S. and A. Niskanen. 1978. Comparison of potential patulin hazard in home-made and commercial apple products. Jn. Food Science 43:446.

Lopez, A. (Ed.). 1981. A complete course in canning. Book 1, 11th ed. The Canning Trade, Baltimore, MD.

Magoon, C.A. and C.W. Culpepper. 1922. A study of sweet-potato varieties, with special reference to their canning quality. USDA Bull. No. 1041.

Magoon, C.A. and C.W. Culpepper. 1924. Scalding, precooking and chilling as preliminary canning operations. USDA Dept. Bull. No. 1265.

Maruyama, F.T. and J.D. Fox. 1977. Home-canning of low-acid tomatoes. Paper presented at the Annual AHEA Meeting, Boston, MA.

Massachusetts State College. 1946a. Food Technology Department Annual Report, Cooperative Research Project between the BHNHE, USDA and the Mass. Agric. Expt. Station. April 20, 1946.

Massachusetts State College. 1946b. Food Technology Department Progress Report, Cooperative Research Project between the BHNHE, USDA and the Mass. Agric. Expt. Station. July 31, 1946.

Montville, T.J. 1982. Metabiotic effect of Bacillus licheniformis on Clostridium botulinum: implications for home-canned tomatoes. Applied and Envir. Microbiol. 44:34.

Montville, T.J. and Sapers, G.M. 1981. Thermal resistance of spores from pH elevating strains of Bacillus lecheniformis. Jn. Food Science 46:1710.

Mundt, J.O. 1978. Effect of mold growth on the pH of tomato juice. Jn. Food Protection 41:267.

National Food Processors Association. 1982. Thermal processes for low-acid foods in metal food containers. Bulletin 26-L, Twelfth Edition. NFPA, Washington, D.C.

Nelson, C.I. and D. Berrigan. 1939. Effectiveness of heat penetration in the canning of meat in the home by the pressure cooker. Jn. Agric. Research 59:465.

Nelson, C.I. and D. Knowles. 1940. Effectiveness of heat penetration in meat canned in glass jars in a pressure cooker. Jn. Agric. Research 61:753.

Nordsiden, K.L., Thompson, D.R. , Wolf, I.D. and E.A. Zottola. 1978. Home canning of food: Effect of a higher process temperature (250F) on the safety of low-acid foods. Jn. Food Science 43:1734.

Normington, R. 1919. Studies in the heat resistant organisms of cold packed canned peas. Michigan Agricultural College Expt. Station Tech. Bull. No. 47.

Odlaug, T.E. and I.J. Pflug. 1978. Clostridium botulinum and acid foods. Jn. Food Protection 41:566.

Olson, F.C.W. and H.P. Stevens. 1939. Thermal processing of canned foods in tin containers. II. Nomograms for graphic calculation of thermal processes for non-acid canned foods exhibiting straightline semi-logarithmic heating curves. Food Research 4:1.

Peterson, G.T. 1949. Methods of producing vacuum in cans. The Research Department, Continental Can Co., Inc., Chicago, IL. Bull. No. 18.

Pflug, I.J. and R.C. Nicholas. 1962. Heating rates in glass containers as affected by heating medium and product. Mich. Agric. Expt. Station Quat. Bull. 44:153.

Pflug, I.J. and T.E. Odlaug. 1978. A review of Z and F values used to ensure the safety of low-acid canned food. Food Technology 32(6):63.

Phillips, D.E. and M.A. Bass. 1976. Food Preservation practices of selected homemakers in East Tennessee. Ecology of Food and Nutrition 5:29.

Powers, J.J. 1976. Effect of acidification of canned tomatoes on quality and shelf life. CRC Critical Reviews in Food Science & Nutr. 7:371.

Prescott, S.C. and W.L. Underwood. 1898. Contributions to our knowledge of microorganisms and sterilizing processes in the canning industries. Tech. Quart. 11:6.

Prescott, S.C. and W.L. Underwood. 1897. Microorganisms and sterilizing processes in the canning industry. Tech. Quart. 10:183.

Redfield, G.M., Nelson, P.M. and G. Sunderlin. 1928. Studies in home canning. III. Heat penetration in meats and vegetables processed in glass containers. Iowa State College Jn. Sci. 3:7.

Reed, J.M., Bohrer, C.W. and E.J. Cameron. 1951. Spore destruction rate studies on organisms of significance in the processing of canned foods. Food Research 16:383.

Reynolds, H. 1949. Letter written to Dr. W.B. Esselen, Jr. at the University of Massachusetts.

Reynolds, H., Kaplan, A.M., Spencer, F.B. and H. Lichtenstein. 1952. Thermal destruction of Cameron's putrefactive anaerobe 3679 in food substrates. Food Research 17:153.

Rice, A.C. and C.S. Pederson. 1954a. Factors influencing growth of Bacillus coagulans in canned tomato juice. II. Acidic constituents of tomato juice and specific organic acids. Food Research 19:124.

Rice, A.C. and C.S. Pederson. 1954b. Factors influencing growth of Bacillus coagulans in canned tomato juice. I. Size of inoculum and oxygen concentration. Food Research 19:115.

Russell, H.L. 1896. Twelfth annual report of the Agric. Expt. Station of the University of Wisconsin for the year ending June 30, 1895. Democrat Printing Co., Madison, WI.

Sapers, G.M., Phillips, J.G. and A.M. DiVito. 1981. Equilibrium pH of home canned foods comprising combinations of low-acid and high acid ingredients. Jn. Food Science 47:277.

Sapers, G.M., Carre, J., DiVito, A.M. and O. Panasiuk. 1980. Factors affecting the pH of home-canned peppers Jn. Food Science 45:726.

Sapers, G.M., Phillips, J.G., Talley, F.B., Panasiuk, O. and J. Carre. 1978. Acidulation of home canned tomatoes. Jn. Food Science 43:1049.

Savani, J. and N.D. Harris. 1978. Survival of Clostridium sporogenes P.A. 3679 in home-canned tomatoes. Jn. Food Science 43:222.

Skelton, M.M. and J.A. Craig. 1978. Ascorbic acid content, pH and flavor characteristics of acidified home canned tomatoes. Jn. Food Science 43:1043.

Skelton, M.M. and C.W. Marr. 1978. Ascorbic acid content, pH and acceptability of tomatoes processed by different home canning methods. Home Economics Research Journal 6:305.

Skinner, A.E. and G. Glasgow. 1919. The canning of asparagus. Jn. Home Economics 11:154.

Sognefest, P., Hays, G.L. , Wheaton, E. and H.A. Benjamin. 1948. Effect of pH on thermal process requirements of canned foods. Food Research 13:400.

Sommer, E.W. 1930. Heat resistance of the spores of Clostridium botulinum. Jn. Infectious Diseases 46:85.

Stanley, L. 1926. Canning fruits and vegetables at home. USDA Farmers' Bulletin No. 1471.

Stanley, L. 1931. Canning fruits and vegetables at home. USDA Farmers' Bulletin No. 1471, revised.

Stanley, L. 1932. Canning fruits and vegetables at home. USDA Farmers' Bulletin No. 1471, sl. revised.

Stanley, L. 1933. Canning fruits and vegetables at home. USDA Farmers' Bulletin No. 1471, revised.

Stanley, L. and M.C. Steinbarger. 1936. Home canning of fruits, vegetables and meats. USDA Farmers' Bulletin No. 1762.

Stanley, L., Steinbarger, M.C. and D. Shank. 1942. Home canning of fruits, vegetables, and meats. USDA Farmers' Bulletin No. 1762, revised.

Steinbarger, M.C. 1931. Oven canning tests show factors governing heat-penetration rates. USDA Paper No. 1229.

Sunderlin, G., Levine, M. and P.M. Nelson. 1928a. Studies in home canning. II. Indices of spoilage in home canned foods. Iowa State College Jn. Sci. 2:289.

Sunderlin, G., Nelson, P.M. and M. Levine. 1928b. Studies in home canning. I. Some factors affecting the keeping qualities of vegetables and meats canned by the hot water bath method. Iowa State College Jn. Sci. 2:189.

Tanner, F.W. 1934. Bacteriological problems in home-canning procedures. Jn. Home Economics 26:365.

Tanner, F.W. 1935a. Home canning and public health. Amer. Jn. Public Health 25:301.

Tanner, F.W. 1935b. Proper processes for home canners. Jn. Amer. Diet. Assoc. 11:18.

Tanner, F.W. and G.M. Dack. 1922. Clostridium botulinum. Jn. Infectious Diseases 31:92.

Taube, K. and L.E. Sater. 1947. Performance of pressure canners. Jn. Home Economics 39:353.

Taube, K. and L.E. Sater. 1948. Canning vegetables in the pressure saucepan. Jn. Home Economics 40:197.

Thiessen, E.J. 1949. Conserving vitamin C by varying canning procedures in snap beans, tomatoes, peaches and pears. Food Research 14:481.

Thompson, G.E. 1919. Temperature-time relations in canned foods during sterilization. Jn. Indus. & Eng. Chem. 11:657.

Tischer, R.G. and W.B. Esselen. 1945. Home canning. I. Survey of bacteriological and other factors responsible for spoilage of home-canned foods. Food Research 10:197.

Toepfer, E.W., Reynolds, H., Gilpin, G.L. and K. Taube. 1946. Home canning processes for low-acid foods. USDA Technical Bulletin No. 930.

Townsend, C.T., Esty, J.R. and F.C. Baselt. 1938. Heat-resistance studies on spores of putrefactive anaerobes in relation to determination of safe processes for canned foods. Food Research 3:323.

Townsend, C.T., Reed, J.M., McConnell, J., Powers, M.J., Esselen, W.B., Somers, I.I., Dwyer, J.J. and C.O. Ball. 1949. Comparative heat penetration studies on jars and cans. Food Tech. 3:213.

Townsend, C.T., Somers, I.I., Lamb, F.C. and N.A. Olson. 1956. A laboratory manual for the canning industry, second ed. National Canners Association, Washington, D.C.

University of Massachusetts. 1950. Department of Food Technology Project Report, Cooperative Research Project between the BHNHE, USDA and the Mass. Agric. Expt. Station, July 1, 1950.

University of Massachusetts. 1948a. Food Technology Department Annual Report, Cooperative Research Project between the BHNHE, USDA and the Mass. Agric. Expt. Station. April 1, 1948.

University of Massachusetts. 1948b. Food Technology Department Progress Report, Cooperative Research Project between the BHNHE, USDA and the Mass. Agric. Expt. Station. July 1, 1948.

USDA. 1921. Home canning of fruits and vegetables. Farmers' Bulletin 1211.

USDA. 1943a. Canning tomatoes. Folder AWI-61.

USDA. 1943b. Methods and equipment for home canning in wartime. Progress Report for July, August, 1943.

USDA. 1943c. Wartime canning of fruits and vegetables. Folder AWI-41.

USDA. 1944a. Home canning of fruits and vegetables. Bulletin AWI-93.

USDA. 1944b. Quarterly Progress Reports, Project No. b1-12-1. January-March, April-June, July-September, October-December.

USDA. 1945a. Food and Nutrition Division Annual Progress Report, Project No. b1-15-2. April 1, 1944 - March 31, 1945.

USDA. 1945b. Home canning of meat. Pub. AWI-110.

USDA. 1945c. How to make jellies, jams, and preserves at home. Home and Garden Bull. No. 56.

USDA. 1945d. Plan of work on acid foods. Line Project No. b1-16-7, b4-3-6 cooperating.

USDA. 1946a. Annual Progress Report, Project No. b1-15-3. April 1, 1945 - March 31, 1946.

USDA. 1946b. Food and Nutrition Division Tri-annual Progress Reports, Project No. b1-16-7. April - July, August - November.

USDA. 1946c. New scientific facts on home canning of low-acid foods. News Release.

USDA. 1947a. Food and Nutrition Division Annual Progress Report. Project No. b1-16-8. April 1, 1946 - March 31, 1947.

USDA. 1947b. Food and Nutrition Division Tri-annual Progress Report, Project No. b1-16-7.

USDA. 1947c. Food and Nutrition Division Tri-annual Progress Report, Project No. b1-16-8. April - July.

USDA. 1947d. Food and Nutrition Division Tri-annual Progress Report, Project No. b1-16-13. August - November.

USDA. 1947e. Home canning of fruits and vegetables. Bulletin AIS-64.

USDA. 1947f. Home canning of fruits and vegetables. Home and Garden Bulletin No. 8.

USDA. 1948a. Food and Nutrition Division Annual Progress Report. Project No. b-1-16-12. April 1, 1947 - March 31, 1948.

USDA. 1948b. Food and Nutrition Division Tri-annual Progress Report. Project No. b-1-16-12. April - July.

USDA. 1948c. Food and Nutrition Division Tri-annual Progress Report No. b1-16-13. August - November.

USDA. 1951a. Food and Nutrition Division Line Project Annual Report. Project No. b1-16-12. April 1, 1950 - March 31, 1951.

USDA. 1951b. Food and Nutrition Division Line Project Annual Report, Project No. b1-16-13. April 1, 1950 - March 31, 1951.

USDA. 1951c. Home canning of meat and poultry. Home and Garden Bulletin No. 6.

USDA. 1952. Food and Nutrition Division Line Project Interim Report, Project No. a-1-1-2(s). April - September.

USDA. 1957a. Home canning of fruits and vegetables. Home and Garden Bulletin No. 8, revised.

USDA. 1957b. How to make jellies, jams, and preserves at home. Home and Garden Bulletin No. 56, revised.

USDA. 1964. Making pickles and relishes at home. Home and Garden Bulletin No. 92.

USDA. 1966. Home canning of meat and poultry. Home and Garden Bulletin No. 106.

USDA. 1975a. Home canning of fruits and vegetables. Home and Garden Bulletin No. 8, sl. revised.

USDA. 1975b. How to make jellies, jams, and preserves at home. Home and Garden Bulletin No. 56, revised.

USDA. 1977. Home canning of fruits and vegetables. Home and Garden Bulletin No. 8, sl. revised.

USDA. 1978. Making pickles and relishes at home. Home and Garden Bulletin No. 92, revised.

Viljoen, J.A. 1926. Heat resistance studies. 2. The protective effect of sodium chloride on bacterial spores heated in pea liquor. Jn. Infectious Diseases 39:286.

Walsh, B.H. and R.P. Bates. 1978. Safety of home canning procedures for low-acid foods. Jn. Food Science 43:439.

Weiss, H. 1921a. The heat resistance of spores with special reference to the spores of B. botulinus. Jn. Infectious Diseases 28:70.

Weiss, H. 1921b. The thermal death point of the spores of B. botulinus in canned foods. Jn. Infectious Diseases 29:362.

Williams, O.B. 1940. Experimental procedure for process determination of canned foods. Proc. Inst. of Food Technol. :323.

Woodburn, M. 1982. pH of Oregon-grown figs and their acidification for home canning. Jn. Food Protection 45:1245.

Yeatman, F.W. and M.C. Steinbarger. 1938. Home-made jellies, jams and preserves. USDA Farmers' Bulletin No. 1800.

Yeatman, F.W. and M.C. Steinbarger. 1942. Home-made jellies, jams, and preserves. USDA Farmers' Bulletin No. 1800, revised.

Yeatman, F.W. and M.C. Steinbarger. 1945. Home-made jellies, jams, and preserves. USDA Farmers' Bulletin No. 1800, revised.

Zimmerman, C.A., Phillips, J.A., Wood, C.B. and N.L. Marable. 1978. Home-canned tomatoes: A comparison of the effects of varying time and temperature combinations during rocessing. Home Economics Research Journal 7:108.

Zottola, E.A. Wolf, I.D., Nordsiden, K.L. and D.R. Thompson. 1978. Home canning of food: Evaluation of current recommended methods. Jn. Food Science 43:1731.