[1]Edmund A. Zottola is Extension Food Microbiologist and Isabel D. Wolf
is Extension Specialist, Foods and Nutrition, at the University of
Minnesota, St. Paul.
[2]Gerald D. Kuhn is Professor, Food Science Extension, and Louise W.
Hamilton is Professor, Foods & Nutrition Extension, The Pennsylvania
State University, University Park.
[3]Ruth N. Klippstein is Professor, Division of Nutritional Sciences,
Cornell University, Ithaca, N.Y.
[4]Frances Reasonover is Extension Food and Nutrition Specialist, Texas
A & M University, College Station.
[5]Charlotte M. Dunn is Food and Nutrition Specialist, University of
Wisconsin-Extension, Madison.
[6]Nadine Fortna Tope is Extension Specialist in Food Conservation and
Preparation, North Carolina State University, Raleigh.
[7]Carole Davis is a Supervisory Food Technologist, Consumer and Food
Economics Institute, Agricultural Research Service.
[8]These instructions are for green beans only. Procedures and
processing times are specific for each vegetable. See USDA Home and
Garden Bulletin No. 8, _Home Canning of Fruits and Vegetables_, for
directions for canning other vegetables.
[9]These instructions are for peaches only. Procedures and processing
times are specific for each fruit. See USDA Home and Garden Bulletin
No. 8, _Home Canning of Fruits and Vegetables_, for directions for
canning other fruits.
[10]Annetta Cook is a Food Technologist in the Consumer and Food
Economics Institute, Agricultural Research Service.
[11]These instructions are for strawberries only.
[12]These instructions are for green peas only. Preparation procedures
and blanching times are specific for each vegetable. See USDA Home
and Garden Bulletin 10, _Home Freezing of Fruits and Vegetables_,
for directions for freezing other vegetables.
[13]Catherine C. Sigman is Extension Home Economist--Foods, University
of Georgia, Athens. Kirby Hayes is Professor, Department of Food
Science and Nutrition, University of Massachusetts, Amherst.
[14]Isabelle Downey is Home Economist-Food Preservation, Cooperative
Extension Service, Auburn University, Auburn, Ala.
[15]Philip Wagner is Proprietor, Boordy Vineyards, Riderwood, Md., and
author of _Grapes Into Wine_. J. R. McGrew is with the Agricultural
Research Service, Beltsville, Md.
[16]Dale E. Kirk is a Professor and Agricultural Engineer at Oregon
State University, Corvallis. Carolyn A. Raab is Extension Foods and
Nutrition Specialist at Oregon State.
[17]Ralph W. Johnston is Chief, Microbiology Staff, Meat and Poultry
Inspection Program, Food Safety and Quality Service.
[18]Anton S. Horn is Extension Horticulturist, University of Idaho,
Boise. Esther H. Wilson is Extension Nutrition Specialist,
University of Idaho, Moscow.
[19]F. Aline Coffey is Foods and Nutrition Specialist, Vermont Extension
Service, University of Vermont, Burlington. Roger Sternberg is
Project Coordinator, Bread and Law Taskforce, Montpelier, Vt.
[20]Carole Davis and Annetta Cook are Food Technologists with the
Consumer and Food Economics Institute, Agricultural Research
Service.
[21]Annetta Cook and Carole Davis are Food Technologists with the
Consumer and Food Economics Institute, Agricultural Research
Service.