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Index
Introduction About This Book Conventions Used in This Book Foolish Assumptions How This Book Is Organized Part I: Getting Started Part II: Water-bath Canning Part III: Pressure Canning Part IV: Freezing Part V: Drying and Storing Part VI: The Part of Tens Appendix Icons Used in This Book Where to Go from Here Part I Chapter 1: A Quick Overview of Canning and Preserving Knowing the Benefits of Canning and Preserving Your Own Food Meeting Your Techniques: Canning, Freezing, and Drying About canning food About freezing food About drying food Key Tricks to Successful Canning and Preserving Chapter 2: Gathering Your Canning and Preserving Gear Assorted Basic Tools Key basic tools and utensils Pots, pans, mixing bowls, and more Specialty equipment to make work easier Canning Equipment Canning vessels Canning tools Tools and Equipment for Freezing Food Tools and Equipment for Drying Food Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving Dispelling Your Fears of Home-Canned and -Preserved Food Preparing your food properly Packing your jars with care Choosing the right canning method and following proper procedures Checking your equipment Knowing the Acidity Level of Your Food Avoiding Spoilage Meeting the spoilers Adjusting your altitude Detecting Spoiled Foods Part II Chapter 4: Come On In, the Water's Fine! Water-bath Canning Water-bath Canning in a Nutshell Foods you can safely water-bath can Key equipment for water-bath canning The Road to Your Finished Product Step 1: Getting your equipment ready Step 2: Readying your food Step 3: Filling your jars Step 4: Processing your filled jars Step 5: Removing your filled jars and testing the seals Step 6: Storing your canned food Adjusting Your Processing Times at High Altitudes Chapter 5: Simply Fruit Picking and Preparing Your Fresh Fruit Identifying the proper degree of ripeness Cutting and peeling: Necessary or not? Deterring discoloration Raw pack and hot pack Lining your jars with liquid Fresh Fruit Canning Guidelines Apples Apricots, nectarines, and peaches Berries (except strawberries) Pears Rhubarb Tackling Tomatoes Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More Understanding Your Sweet Spreads Choosing Fruit for Sweet Spreads Getting Up to Speed with Fruit Pectin Commercial pectin basics Types of commercial fruit pectin Setting Up without Adding Pectin The Road to Sweet Canning Success Jamming and canning Jiggling with jelly Mastering marmalade, butters, and more Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces Complementing Your Chutney Reveling in Your Relish Satisfying Your Sassy Salsas and Sauces Chapter 8: Pickle Me Timbers! The Art of Pickling The ingredients Brining education Adding crunch to your food Pickling Equipment and Utensils Pickled Toppers Pickled Cucumbers Are Just Pickles Pickled Vegetables Part III Chapter 9: Don't Blow Your Top: Pressure Canning Understanding the Fuss about Low-Acid Foods Choosing Your Pressure Canner Cover: With a gasket or without Gauges Vent tube, pipe vent, or petcock Overpressure plug Rack A-Canning You Will Go: Instructions for Successful Pressure Canning Step 1: Gearing up Step 2: Preparing your food Step 3: Filling your jars Step 4: Placing the jars in the canner Step 5: Closing and locking the canner Step 6: Processing your filled jars Step 7: Releasing the pressure after processing Step 8: Removing and cooling the jars Step 9: Testing the seal and storing your bounty Disposing of Spoiled Products If your jar is still sealed If your jar has a broken seal Pressure Canning at Higher Altitudes Chapter 10: Preserving the Harvest: Just Vegetables Selecting Your Vegetables Picking the perfect produce Vegetables not recommended for pressure canning Prepping Your Veggies Cleaning your vegetables Raw packing versus hot packing Processing Tips for Successful Results Pressure Canning Vegetables Asparagus Beans Beets Bell peppers (green, red, orange, yellow) Carrots Corn Greens Onions Peas Potatoes Sauerkraut Summer squash Winter squash and pumpkins Using Canned Vegetables Chapter 11: Don't Forget the Meats! The Lowdown on Canning Meats Tips for safety and efficiency Selecting and preparing the meat Meat canning, step by step Canning Beef and Pork: Cubed Meat Preparing the meat Filling the jars Canning Ground Meat Poultry Canning fresh chicken: Cold packing Canning prefrozen chicken: Hot packing Fish and Seafood Picking your fish Preparing fish and seafood Filling the jar Including Meats in Other Canned Mixes Chapter 12: Combining the Harvest: Soups, Sauces, and Beans The Lowdown on Canning Combined Foods Choosing a processing method Tips for a successful meal Getting your meal on the table Stocking Up on Soup Teaming Up with Tomatoes Rounding Out Your Meals with Beans Part IV Chapter 13: Baby, It's Cold Inside! Freezing Food Defining Freezing Meeting the Spoilers of Frozen Foods Bacteria, molds, and yeast Enzymes Freezer burn and oxidation Ice crystals Gearing Up to Fill Your Freezer Knowing what should (and shouldn't be) frozen Evaluating your freezer Packaging Your Food and Filling Your Freezer It's a wrap! Choosing a container Tracking your frozen food trail Packing your freezer Thawing Out Your Frozen Food Choices for thawing Unplanned thawing To refreeze or not to refreeze thawed food Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods The Whys and Wherefores of Freezing Food A guide to planning your meals The key to delicious frozen prepackaged food Freezing Convenience Meals Main dishes Soups, stews, and sauces Freezing Bread, Snacks, and Other Treats Bread, buns, muffins, and rolls Cakes Cookies Pies Freezing Dairy Products and Nuts Freezing Meat, Poultry, and Fish Packing hints Thawing tips Chapter 15: Freezing Fruits, Vegetables, and Herbs Mastering Freezing Fruit Selecting your fruit Preparing your fruit Selecting a storage container Syrup concentrations at a glance Headspace guidelines Thawing and using frozen fruits Freezing Vegetables Like a Pro Blanching perfect vegetables Packing your vegetables Step-by-step instructions for freezing vegetables Thawing and using your vegetables Freezing Fresh Herbs Part V Chapter 16: Dry, Light, and Nutritious: Drying Food Opening the Door to Successful Food Drying Key factors in drying food Necessary equipment Other tips for successful drying Choosing a Drying Method An electric dehydrator A conventional oven The sun Protecting the Life of Your Dried Food Chapter 17: Snacking on the Run: Drying Fruit Putting Your Fruit in Order Sizing up your preparation options Pretreating your fruit Detailing Your Fruit-Drying Expertise Evaluating dryness Drying fruit step by step Drying a Variety of Fresh Fruits Enjoying the Labors of Your Drying Chapter 18: Drying Vegetables for Snacks and Storage Your Vegetable-Drying At-a-Glance Guide Drying know-how Storing and using your dried produce Signs of trouble: Good vegetables gone bad Drying Common Vegetables Beans, shelled Beets Cabbage Carrots Corn Green Beans Greens Onions Peas Peppers, sweet Potatoes, white or sweet Pumpkin Tomatoes Zucchini Chapter 19: Drying Herbs Drying Common and Not-So-Common Herbs Chamomile Dill Marjoram Mint Oregano Rosemary Sage Stevia Tarragon Thyme Getting Creative with Herb Cooking Blends Herbs for Teas Chapter 20: Root Cellars and Alternative Storage Spaces Finding the Perfect Place for Cold Storage Tried and true: The traditional root cellar DIY storage spaces Following Simple Storage Rules Preparing Foods for Cold Storage Apples Beets Cabbage Carrots Garlic Onions Pears Potatoes Turnips Tomatoes Part VI Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations Jars That Don't Seal Properly Jars That Lose Liquid During Processing Jars with Cloudy Liquid Dark Spots on Your Jar's Lid Jelly with the Wrong Consistency Cloudy Jelly or Jelly with Bubbles Moldy Jelly Jelly with Very Little Fruit Flavor Glasslike Particles in Your Jelly Hollow, Shriveled, Discolored, or Slippery Pickles White Sediment at the Bottom of the Pickle Jar Food That Floats in the Jar Food with an Off Color Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment Alltrista Consumer Products Co. HomeandBeyond.com Cooking.com Baker Creek Heirloom Seeds Your local extension office KitchenKrafts.com CanningUSA.com Excalibur Products Mountain Rose Herbs Pressure Cooker Outlet Tupperware Corporation Appendix: Metric Conversion Guide: Note: The recipes in this book were not developed or tested using metric measures. There may be some variation in quality when converting to metric units.
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