Swanson, Marilyn A.

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Drying Fruits and Vegetables

Whether for bringing the best of your garden to the winter table, backpacking light and healthy, or economical snacks, drying is made easy with this publication. Emphasizing modern dryers, creative alternative methods are explained. Topics include selection and preparation of foods, pretreatment, packaging, and storage. Additional features are drying charts for common fruits and vegetables, and recipes using dried foods.

Using and Caring for Your Pressure Canner

Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables because of the high temperature required to ensure against botulism poisoning. This concise pamphlet describes canner types, safety features, maintenance needs, and provides step-by-step illustrated use instructions. (Produced by the University of Idaho; reviewed by WSU specialist Lizann Powers-Hammond)