Complete Guide to Home Canning, Preserving & Drying Foods with Canning Q&A [NOOK Book]


Product Description
This Guide offers:-

* Detailed directions for making sugar syrups; and for ...
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Complete Guide to Home Canning, Preserving & Drying Foods with Canning Q&A

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Product Description
This Guide offers:-

* Detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, sea foods, and pickles and relishes. Also help with choosing the right quantities and quality of raw foods. Most recipes are designed to yield a full canner load of pints or quarts. ( guides 1-7)

* Recipes for preserving foods by drying.
Recipes For The Drying Of Fruits & Vegetables
Sun drying
Oven drying
Dehydrator drying
Beef Jerky
Salmon Jerky
Cooking Dried Vegetables
How To Construct A Natural-Draft Dehydrator For Home Use
*Early 1900's Canning recipes for Soups, Fish, curing, smoking and preserving Meats and much more
Canning Soups recipes
Cream of Pea Soup
Cream of Potato Soup.
Bean Soup .
Okra Soup
Chicken-Soup Stock
Chicken Broth With Rice
Chicken Gumbo Recipe & much more

Canning Fish Recipes
Fried Fish Canning
Baked Fish Canning
Canned Fish In Oil
Canned Fish In Tomato Sauce
Shrimps Canning
Salmon Canning
Crawfish Canning & much more

Methods Of Curing Meat
Corned Beef
Plain Salt Pork
Smoking Cured Meats
Preserved Or "Canned" Eggs
Recipes For The Making Of Vinegar
Recipes For Fruit Wines and much more

* Plus a Section with Frequent Ask Canning Questions and Answers. Such as:--

Can food be re-canned if the lid does not seal?
How long will canned food keep?
Is it safe to process food in the oven?
Is it all right to reuse jar fittings (lids and bands)?
Why is open kettle canning not recommended?
Why do the undersides of metal lids sometimes discolor?
What causes jars to break in a canner?
If I find mold growing inside a jar of canned food, can I just scrape it off and eat the food?
How can I remove scale or hard-water film from canning jars?
What causes corn to turn brown during processing?
Why is canning summer squash or zucchini not recommended?
Should giblets of chicken be canned in the same jar with chicken?
Why is it necessary to remove as much fat from meats as possible before canning?
How can I tell when fruit leather is dry?
And Much more....
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Product Details

  • BN ID: 2940013039346
  • Publisher: RI Publishing
  • Publication date: 8/23/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,328,995
  • File size: 16 MB
  • Note: This product may take a few minutes to download.

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted September 5, 2012


    Poor formatting, and I am having such difficulty jumping from one section to another. I am tempted to delete the book despite that I would basically be throwing money away.

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  • Anonymous

    Posted August 30, 2012

    Decent for the price

    The format is horrible for an eBook, and it looks like a huge book when you see the number of pages, but when you turn a page the page number skips by several numbers. However, it has a ton of recipes and the information is backed up by painstaking beurocratic reasearch. It reads like an information pamplet, except the format on those might be better. But, it's inexpensive, informative, and I don't regret getting it.

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