Table of Contents
I.	INTRODUCTION AND OBJECTIVES
II.	EARLY HISTORY OF USDA HOME CANNING RECOMMENDATIONS RECOMMENDED PROCESSES (1909-1923)
		A. Farmer's Bulletin 359 B. Farmer's Bulletin 839 C. Farmer's Bulletin 853 D. Farmer's Bulletin 839 E. Farmer's Bulletin 1211
	BUREAU OF HOME ECONOMICS IS FORMED
	THEORY DEVELOPMENT (1920-1925)
		A. Cut-and try Methods B. Contributions of Bacteriology C. Heat Penetration Tests D. The Calculation of Processes and Sterilizing Values
	PERIOD OF TRANSITION (1926-1946)
		A. Farmer's Bulletin No. 1471 B. Research Conducted on Meats C. Farmer's Bulletin No. 1762 D. Conservation Bulletin 28 E. AWI Publications F. Further Contributions of Bacteriology Inoculated Pack Studies Determining Spore Resistance Classification of Canned Food G. Heat Penetration and Processing Tests with Home Canning H. USDA Makes Shift to Science
III.	ORIGINS AND ASSESMENT OF CURRENT USDA RECOMMENDATIONS
	BHNHE AND RELATED RESEARCH
		A. Technical Bulletin No. 930 B. Scientifically Determined Canning Processes Released C. Origins of Processes for Low-Acid Vegetables Asparagus and Beets Blackeye Peas Dry Beans, Hominy, Potatoes Development of Raw Packs for Low-Acid Vegetables D. Origins of Processes for Meats and Poultry Vegetable-Beef Stew Pork and Beans, Baked Beans Other Products E. Origins of Proceses for Acid Foods F. 1982 Meeting Held with National Food Processors Association and USDA, AES and ARS Representatives
	ISSUES REMAINING ABOUT PROCESS ORIGINS
		A. Asparagus and Beets B. Spinach C. Sweet Potatoes D. Other Low-Acid Vegetables E. Meats and Poultry F. Acid Fruits G. Tomatoes H. Acid-Low Acid Mixtures; Acidified Products I. Peppers and Figs
IV.	EQUIPMENT AND ITS MANAGEMENT - HISTORY AND CURRENT ISSUES
	STEAM CANNING
		A. History of Recommendation B. Review of Literature
	OVEN CANNING
	OPEN-KETTLE CANNING
		A. Recent Study of Open-Kettle Canning B. Mycotoxins Research
	PRESSURE CANNING EQUIPMENT
		A. Canner Construction and Size B. Venting C. Canning at 15 psig
	PREPARING, PACKING AND SEALING
		A. Hot Packs B. Raw Packs C. Exhausting, Venting and Vacuum