Synopses & Reviews
Canning & Preserving for Dummies
Making Everything Easier!
second edition
Learn to:
Eat healthier by canning and preserving food at home
Cut your food costs
Control the quality of the food your family eats
Expand your repertoire with great new recipes
Amelia Jeanroy
Herb Gardens Guide, About.com
Karen Ward
Canning instructor
Now updated your guide to preserving the best, freshest fruits and veggies
Want to can and preserve your own food? This practical guide gives you all the clear, hands-on instruction you need in the basic techniques everything from freezing and pickling to drying, canning, root cellaring, and more. You'll see how to create and store your own foods with the latest equipment while you save money on your grocery bill and eat healthier!
Prepare to preserve understand the various methods for canning and preserving and the equipment and tools for each
Yes you can can! go step by step through water-bath and pressure canning to store perfect produce and meats
Baby it's cold inside! discover how to properly package and freeze your foods, prevent thawing damage, and preserve quality and flavor
Taking time to dry get drying know-how and see how to store and use your dried foods
Open the book and find:
New and updated recipes that include preparation, cooking, and processing times
The latest canning supplies and equipment
Techniques for preserving the best flavor
Ways to can combined foods
Detailed information on food safety
Tips on troubleshooting problems
The best places to prepare and store your foods
A metric equivalent chart for converting measurements
Synopsis
With the cost of living rising all of the time, it may be possible to save money and live healthier by canning and preserving food at home. Canning & Preserving For Dummies, 2nd Edition provides everything that readers need to know to start canning and preserving their own food at home. Featuring new recipes that include preparation times, cooking times, processing times, and the yield readers should expect from their efforts, it will also include the newest equipment needed to create and store readers' own healthy foods. Included among the topics are easy-to-follow guides for: Freezing Canning Preserving Pickling Drying Juicing Root Cellaring
Synopsis
Everything you need to know to can and preserve your own food
With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.
Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food 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, and processing times
- Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals
If you want to save money on your grocery bill, get back to basics, 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
Introduction 1Part I: Getting Started 7
Chapter 1: A Quick Overview of Everything You Need to Know about Canning and Preserving 9
Chapter 2: Gathering Your Canning and Preserving Gear 17
Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 33
Part II: Water-bath Canning 43
Chapter 4: Come On In, the Water’s Fine! Water-bath Canning 45
Chapter 5: Simply Fruit 57
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 77
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 Beans 185
Part IV: Freezing 199
Chapter 13: Baby, It’s Cold Inside! Freezing Food 201
Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods 213
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 Your Home-Canned Creations 329
Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment 335
Appendix: Metric Conversion Guide 339
Index 343