This publication "explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can." Topics include fruit, tomatoes, vegetables, meat, seafood, pickles, and jam. From the U.S. Department of Agriculture (USDA).