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Everything you need to know to can and preserve your ownfood
With the cost of living continuing to rise, more and more peopleare saving money and eating healthier by canning and preservingfood at home. This easy-to-follow guide is perfect for you if youwant to learn how to can and preserve your own food, as well as ifyou're an experienced canner and preserver looking to expand yourrepertoire with the great new and updated recipes contained in thisbook.
Inside you'll find clear, hands-on instruction in the basictechniques for everything from freezing and pickling to drying andjuicing. There's plenty of information on the latest equipment forcreating and storing your own healthy foods. Plus, you'll see howyou can cut your food costs while controlling the quality of thefood your family eats.
- Everything you need to know about freezing, canning,preserving, pickling, drying, juicing, and root cellaring
- Explains the many great benefits of canning and preserving,including eating healthier and developing self-reliance
- Features new recipes that include preparation, cooking, andprocessing times
- Amy Jeanroy is the Herb Garden Guide for About.com and KarenWard is a member of the International Association of CulinaryProfessionals
If you want to save money on your grocery bill, get back tobasics, and eat healthier, Canning & Preserving For Dummies,2nd Edition is your ideal resource!
About the Author
Amelia Jeanroy is a syndicated columnist and the Herb Gardens Guide at About.com. An organic sustainable farmer, she has been canning and preserving foods for 20 years. Karen Ward is a life-long home canner, home economist, recipe developer, and cookbook author. She has been a featured guest on many television shows including QVC and HGTV's Smart Solutions.
Table of Contents
Part I: Getting Started 7
Chapter 1: A Quick Overview of Everything You Need to Know aboutCanning and Preserving 9
Chapter 2: Gathering Your Canning and Preserving Gear 17
Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canningand Preserving 33
Part II: Water-bath Canning 43
Chapter 4: Come On In, the Water’s Fine! Water-bathCanning 45
Chapter 5: Simply Fruit 57
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More77
Chapter 7: Condiments and Accompaniments: Chutneys, Relishes,and Sauces 91
Chapter 8: Pickle Me Timbers! 99
Part III: Pressure Canning 115
Chapter 9: Don’t Blow Your Top: Pressure Canning 117
Chapter 10: Preserving the Harvest: Just Vegetables 133
Chapter 11: Don’t Forget the Meats! 167
Chapter 12: Combining the Harvest: Soups, Sauces, and Beans185
Part IV: Freezing 199
Chapter 13: Baby, It’s Cold Inside! Freezing Food 201
Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods213
Chapter 15: Freezing Fruits, Vegetables, and Herbs 221
Part V: Drying and Storing 247
Chapter 16: Dry, Light, and Nutritious: Drying Food 249
Chapter 17: Snacking on the Run: Drying Fruit 259
Chapter 18: Drying Vegetables for Snacks and Storage 279
Chapter 19: Drying Herbs 301
Chapter 20: Root Cellars and Alternative Storage Spaces 315
Part VI: The Part of Tens 327
Chapter 21: Ten (Or So) Troubleshooting Tips for YourHome-Canned Creations 329
Chapter 22: Ten (Plus) Sources for Canning and PreservingSupplies and Equipment 335
Appendix: Metric Conversion Guide 339
Most Helpful Customer Reviews
My mother in law and I began canning recently and the canning books she had inherited were excellent books, but with no expert canner there to help us with the little details, we found ourselves guessing at some places.. So I got her this one for Christmas. It seems to explain EVERY LITTLE THING that you might need to know and for beginning canners that is ESSENTIAL for an excellent product. It was fun too!
I always wanted to learn how to can. This book was a great help for a beginner like me..
It isnt the best book out there but is very informative if just starting