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Vintage 1970 Home Canning of Meat and Poultry USDA Bulletin 106 Booklet Guide
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Care Guide
Vintage USDA Home and Garden Bulletin No. 106 provides comprehensive instructions for the home canning of meat and poultry. Issued in 1966 and revised in 1970, this 24-page softcover booklet covers essential techniques including hot pack and raw pack methods, pressure canning, and safety guidelines for processing beef, pork, poultry, and wild game. Detailed sections address equipment use, spoilage prevention (including botulism safety), and labeling. The guide features instructional black-and-white photography and specific processing time tables for various jar and tin sizes, making it a functional resource for traditional food preservation enthusiasts or a charming addition to a vintage cookbook collection. Measurements: • Height: 9in • Width: 6in Thanks for looking! Please reach out with any questions.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.