- Preserve fresh foods by drying, freezing, canning, and pickling
- Find and use the tools needed to can and preserve foods at home
- Take safety precautions to prevent food contamination
- Can all-natural broths, soups, and stews
- Dry herbs and spices from the garden for year-round use
- Make festive food giftsùfrom jams and jellies to dressings and sauces
In addition to a wealth of information and 100 great recipes, you will find a glossary of terms they can reference and an appendix of resources, including lists of products, books, and websites, to help you find everything you need to begin canning today!
About the Author
Patricia Telesco (Amherst, NY), a.k.a. Marian Singer, is the author of several culinary books. She also writes articles on a number of culinary topics for publications such as The Herb Quarterly. Ms. Telesco is a member of the Cooking Club of America, where she served as an ambassador for two years, and she is an avid canner who is constantly developing new recipes and preserving methods. Ms. Telesco supports her writing with ongoing lectures and workshops around the country, including thematic cookoff competitions.
Jeanne P. Maack has been home canning for twenty-five years and has been running Creative Canning Cuisine on Yahoogroups since 2002. The group grew from a few people to 1,100 members from around the world. Ms. Maack home-cans everything from jams, jellies, and preserves to soups, sauces, beans, stocks, and meat dishes. For many years, Ms. Maack published "Just Jeanne," a weekly e-zine that went out to 4,500 subscribers and included a home-canning section. Her first cookbook, Healthy Cuisine, was published in 2006.