Canning and Preserving For Dummies (eBook)

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 aboutCanning and Preserving 9

Chapter 2: Gathering Your Canning and Preserving Gear 17

Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canningand Preserving 33

Part II: Water-bath Canning 43

Chapter 4: Come On In, the Water's Fine! Water-bathCanning 45

Chapter 5: Simply Fruit 57

Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More77

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 Beans185

Part IV: Freezing 199

Chapter 13: Baby, It's Cold Inside! Freezing Food 201

Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods213

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 YourHome-Canned Creations 329

Chapter 22: Ten (Plus) Sources for Canning and PreservingSupplies and Equipment 335

Appendix: Metric Conversion Guide 339

Index 343