Canning and Preserving For Dummies
John Wiley & Sons Ltd (Verlag)
978-0-470-50455-0 (ISBN)
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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!
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.
Introduction 1 Part 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
| Erscheint lt. Verlag | 4.9.2009 |
|---|---|
| Verlagsort | Chichester |
| Sprache | englisch |
| Maße | 191 x 234 mm |
| Gewicht | 518 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-470-50455-2 / 0470504552 |
| ISBN-13 | 978-0-470-50455-0 / 9780470504550 |
| Zustand | Neuware |
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