Canning & Preserving For Dummies
3. Edition June 2021
448 Pages, Softcover
Wiley & Sons Ltd
Further versions
Get your food preservation skills in the can
Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate boss of your food supply all year 'round and helps you reduce costs and maintain quality control over what you eat--and to be prepared in times of food shortages. And Canning & Preserving For Dummies shows you how to do it all, helping you explore hundreds-of-years-old traditions of food preservation in the comfort of your own home.
In a friendly and step-by-step style, longtime canner and owner of TheFarmingWife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservation--water-bath and pressure canning, freezing, and dehydrating--to keep your pantry packed with delicious, out-of-season delights. She also clues you in on how to match preservation technique to food for the most flavorful results--and what supplies to keep on hand for your next canning adventure.
* Know the benefits, from healthier eating to self-reliance
* Follow the latest food safety guidelines
* Get guidance on food storage in urban living
* Cook up tasty recipes with your preserved delights
Whatever draws you to canning--saving money on groceries, healthy living, or the sheer fun of doing it--this book is stuffed with all the goodness you need to keep your palate happy whatever the season is!
Part 1: Getting Started 5
Chapter 1: A Quick Overview of Canning and Preserving 7
Chapter 2: Gathering Your Canning and Preserving Gear 15
Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 31
Part 2: Water-Bath Canning 43
Chapter 4: Come On In, the Water's Fine! Water-Bath Canning 45
Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit) 57
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 83
Chapter 7: Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup 99
Chapter 8: The Art of Pickling 109
Part 3: Pressure Canning 129
Chapter 9: Don't Blow Your Top: Pressure Canning 131
Chapter 10: Preserving Your Vegetable Harvest 149
Chapter 11: Don't Forget the Meats! 187
Chapter 12: Combining the Harvest: Soups, Sauces, and Sides with Beans 207
Part 4: Freezing 225
Chapter 13: Baby, It's Cold Inside! Freezing Fresh Food 227
Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods 239
Chapter 15: Freezing Fruits, Vegetables, and Herbs 249
Part 5: Dehydrating and Storing 283
Chapter 16: Light and Nutritious: Dehydrating Food 285
Chapter 17: Dehydrating a Variety of Delicious Fresh Fruit 295
Chapter 18: Dehydrating Vegetables for Snacks and Storage 319
Chapter 19: Drying Herbs 353
Chapter 20: Helping Your Food Keep Its Cool: Cold Storage Spaces 371
Part 6: The Part of Tens 385
Chapter 21: Ten (Plus) Troubleshooting Tips for Your Home-Canned Creations 387
Chapter 22: Ten Common Food Storage Problems and How to Solve Them 395
Appendix: Metric Conversion Guide 401
Index 405
