Food science and canning?
Hi all, I've been doing more canning lately, which I am LOVING. Mostly, I've followed recipes from epicurious.com and canning books, but my impulse is always to tweak. I've also been primarily working with fruit jams and jellies, but would love to get into other canned products, such as pickles, preserved fish, and potted meats.
In my looking around at cookbooks, I haven't seen much on the canned/preserved meats side of things. What would be ideal is some cookbook that explains the food science behind properly preserving food, and provided ratio tables (for sugar/pectin/fruit, or salt/vinegar/vegetable, etc.) as well as processing times. It should also cover explanations of what to do when you have meat or oils in the can when you're preserving. Additionally, I want explanations of what types of home preserving are NOT recommended, etc.
Am I looking for a book from the FDA? Or something from some university food science program?
I'm a smart girl and can follow a textbook if necessary. I just want to know the science behind it so that I can be more sure that my experiments won't kill anyone.