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Index
Table of Contents
Introduction
A History of Preserving Food
CHAPTER 1: How to Can Foods
A Glossary of Canning Terms
Canning Guidelines
What to Can?
CHAPTER 2: Troubleshooting Canning Problems
Common Canning Problems
CHAPTER 3: Freezing Foods
CHAPTER 4: Smoking and Preserving Meat
Curing Meat
Curing Instructions by Type of Meat
CHAPTER 5: Preserving Food by Drying
Drying Methods
Food Dehydration Guide
CHAPTER 6: Juicing
Juicing for Health
Juicing Methods
Vegetable Juices
CHAPTER 7: Other Preservation Methods
Preserving Food in a Root Cellar
Pickling and Fermenting Food
Fermenting Beverages
APPENDIX A: Fruit and Fruit Product Canning Recipes
General
Fruit Salsas
Pie Fillings
APPENDIX B; Canning Tomatoes and Tomato Products
General
Salsa Recipes
Selection and Preparation of Ingredients
APPENDIX C: Canning Vegetables and Vegetable Products
Soups
Appendix D: Canning Poultry, Red Meats, and Seafood
Appendix E: Canning Fermented Foods and Pickled Vegetables
Selection of Fresh Cucumbers
Low-Temperature Pasteurization Treatment
Suitable Containers, Covers, and Weights for Fermenting Food
Salts Used in Pickling
Fermented Foods
Other Vegetable Pickles
Pickled Vegetable Relishes
Pickled Foods for Special Diets
Appendix F: Canning Jams and Jellies
Making jelly without added pectin
Extracting Juices and Making Jelly
Making reduced-sugar fruit spreads
Appendix G: Recipes for Dried and Smoked Foods, Meats, and Cheese
Herbal Blends and Teas
Meat and Fish
Smoked Food
Appendix H: Resources
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