Canning and Preserving For Dummies

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

Introduction. Part I: Getting Started. Chapter 1: A Quick Overview of Everything You Need to Know about Canning and Preserving. Chapter 2: Gathering Your Canning and Preserving Gear. Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving. Part II: Water–bath Canning. Chapter 4: Come On In, the Water’s Fine! Water–bath Canning. Chapter 5: Simply Fruit. Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More. Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces. Chapter 8: Pickle Me Timbers! Part III: Pressure Canning. Chapter 9: Don’t Blow Your Top: Pressure Canning. Chapter 10: Preserving the Harvest: Just Vegetables. Chapter 11: Don’t Forget the Meats! Chapter 12: Combining the Harvest: Soups, Sauces, and Beans. Part IV: Freezing. Chapter 13: Baby, It’s Cold Inside! Freezing Food. Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods. Chapter 15: Freezing Fruits, Vegetables, and Herbs. Part V: Drying and Storing. Chapter 16: Dry, Light, and Nutritious: Drying Food. Chapter 17: Snacking on the Run: Drying Fruit. Chapter 18: Drying Vegetables for Snacks and Storage. Chapter 19: Drying Herbs. Chapter 20: Root Cellars and Alternative Storage Spaces. Part VI: The Part of Tens. Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home–Canned Creations. Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment. Appendix: Metric Conversion Guide. Index.

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.