Canning and Preserving All–in–One For Dummies

Everything you need to can, preserve, and put up your own food

With 300 delicious recipes, Canning & Preserving All–In–One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food. Whether you′re new to canning and preserving or are just looking to expand your repertoire, you′ll get everything you need to save money and live healthier.

Canning & Preserving 101 find out everything you need to know to get started and assemble your equipment and ingredients

Jump in explore the wonderful world of canning fruit to make sweet (jams, jellies, and butters) or savory (salsas, chutneys, and relishes) spreads and conserves

Don′t get in a pickle try your hand at pickling fruits and veggies and ′even′ meat, fish, and eggs

Something′s brewing get the 411 on fermenting and brewing to make everything from cheese and yogurt to bread and beer

The pressure′s rising discover the ins and outs of pressure canning, freezing, drying, and root cellaring to store your food

Smoke ′em if you got ′em get tips and valuable guidance on smoking, salting, and curing food

Open the book and find:

How to pick and prepare ingredients

All the major canning and preserving techniques (even juicing)

Tips on mastering techniques

Problems to watch for

An exploration of additives and preservatives

Safety considerations

300 tasty recipes

Preparation times, cooking times, processing times, and the yield you can expect

6 books in 1

Canning & Preserving For Dummies

Homebrewing For Dummies

BBQ Sauces & Marinades For Dummies

Herb Gardening For Dummies

Hobby Farming For Dummies

Detox Diets For Dummies

Book I: Getting Started with Canning and Preserving 7

Chapter 1: The Art and Science of Canning and Preserving 9

Chapter 2: Gathering Your Ingredients 21

Chapter 3: Assembling Your Canning and Preserving Equipment 29

Book II: Water–Bath Canning with Fruits 49

Chapter 1: Discovering Water–Bath Canning 51

Chapter 2: Canning Fruit 65

Chapter 3: Canning Tomatoes 87

Chapter 4: Sweet Spreads: Jams, Jellies, and Butters 97

Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats 113

Book III: Mastering the Art of Pickling 125

Chapter 1: Getting Started with Pickling 127

Chapter 2: Pickling Fruits and Veggies 135

Chapter 3: Pickling Meat, Fish, and Eggs 155

Book IV: Fermenting and Brewing 167

Chapter 1: Fermenting for Nutrition 169

Chapter 2: Fermenting Fruits and Veggies 175

Chapter 3: Fermenting Beans 191

Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods 197

Chapter 5: Working with Breads and Grains 213

Chapter 6: Beer–Brewing Basics 229

Chapter 7: Making Your Own Ales, Lagers, and Other Beers 259

Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha 273

Book V: Pressure Canning 291

Chapter 1: Holding Up Under Pressure 293

Chapter 2: Canning Veggies 309

Chapter 3: Canning Meats and Seafood 337

Chapter 4: Mixing It Up: Soups, Beans, and Combos 357

Book VI: Freezing 375

Chapter 1: Getting into the Big Chill 377

Chapter 2: Freezing Fruits 389

Chapter 3: Freezing Veggies Like a Pro 403

Chapter 4: Freezing Fresh Herbs 419

Chapter 5: Freezing Poultry, Meat, and Seafood 431

Chapter 6: Freezing Prepared Foods: Meals and Snacks 441

Book VII: Drying and Root Cellaring 451

Chapter 1: Getting a Big–Picture Look at Drying Foods 453

Chapter 2: Drying Fruits and Vegetables 463

Chapter 3: Drying Herbs 493

Chapter 4: Drying Meats 507

Chapter 5: Planning Your Root Cellar 523

Chapter 6: Preparing and Cellaring Veggies and Fruit 531

Book VIII: Smoking, Salting, and Curing 539

Chapter 1: Keeping Meats 541

Chapter 2: Taking on Smoked Meats 549

Chapter 3: Curing and Salting 567

Chapter 4: Making Sausages 579

Book IX: Juicing 597

Chapter 1: Juicing for Better Health 599

Chapter 2: Juicing Fruits and Veggies 605

Chapter 3: Juicing for Health: Detoxification 619

Index 635