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!
Most Helpful Customer Reviews
This book explains canning methods & techniques, along with health dangers of contaminated food, and how this relates to processing methods and times. Although it can get repetitive at times, you cannot read this book and NOT understand how to safely can food!
While recipes are arranged by end product (freezing, drying, jellies, etc.), there is ALSO a produce-oriented index in the FRONT of the book, so I typically look things up that way. For example, for vegetables, there are 1-2 recipes each, but they ALWAYS list the processing times for different sizes, so even if you want to can vegetables plain, you can grab the info from the recipes! In fact, Chapter 10, "Preserving the Harvest: Just Vegetables," is all about this topic.
So far, the only thing not in this book is squash/zucchini, which are low-acid, because the U.S. lost their original research, and so had to pull their official safety recommendations in light of conflicting research. Can those items with...
I read so many reviews on this book when I first decided to do canning. There were many complaints about the information contained in it. Maybe that comes from people who had a starting point of knowledge of canning. From the perspective of someone who knew NOTHING about canning, I found it very comprehensive and a good starting point to learn to can. I followed the instructions and have had great success in the few things I have canned. Beginners - you can purchase with confidence that this book will help. Intermediate and advanced canners - you might not find this book super helpful. I'd suggest reading other reviews from more experienced canners.
This is a very good book for people just starting out in Canning like me. It explains the process in terms that the normal person can understand without having a masters degree. I recommend this book for any person that is intersted in getting back to the basics your grand parents lived by.
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