Canning by all rules

What prescription recipes you will not meet today on books and the Internet. Each author praises his own, assuring that he tried himself and fed friends. Everyone remained alive and satisfied. But few people think that the masterpieces, composed by home cooks, can become deadly if the creators did not take into account at least one nuance of the preparation and processing of vegetables and fruits. It is enough to violate only one condition - by the eye to determine the time of sterilization of low -acid canned foods - and appetizing in the appearance of the workpieces turn into a delayed effect. Another thing is the recipes developed by professionals, approved and “run -in” more than one generation, corresponding to the strict GOSTs of the Soviet period. It is these that you will find in this book