[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.