Canning & Preserving For Dummies, 3rd Edition by Jeanroy, Amelia -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Table of Contents Introduction

About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here

Part 1: Getting Started

Chapter 1: A Quick Overview of Canning and Preserving

Appreciating the Benefits of Canning and Preserving Your Own Food Introducing Your Techniques: Canning, Freezing, and Dehydrating Holding the Keys to Canning and Preserving Success

Chapter 2: Gathering Your Canning and Preserving Gear

Keeping Basic Kitchen Tools at the Ready Canning Equipment Required Tools and Equipment for Freezing Food Necessary Tools and Equipment for Dehydrating Food

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

Dispelling Your Fears of Home-Canned and Home-Preserved Food Knowing the Acidity Level of Your Food Adjusting for Your Altitude Spoiler Alert: Identifying Food Spoilage

Part 2: Water-Bath Canning

Chapter 4: Come On In, the Water’s Fine! Water-Bath Canning

Water-Bath Canning in a Nutshell The Road to Your Finished Product Adjusting Your Processing Times at High Altitudes

Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit)

Picking and Preparing Your Fresh Fruit Fresh Fruit Canning Guidelines

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

Introducing Your Sweet Spreads Choosing Fruit for Sweet Spreads Getting Up to Speed with Fruit Pectin Setting Up without Adding Pectin Water-Bath Canning: The Key to Sweet Spread Canning Success

Chapter 7: Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup

Expanding Your World of Condiments and Accompaniments

Chapter 8: The Art of Pickling

Bring on the Brine A Few More Prep Tips to Ensure Tasty Pickled Treats Picking Pickling Equipment and Utensils

Part 3: Pressure Canning

Chapter 9: Don’t Blow Your Top: Pressure Canning

Understanding the Fuss about Low-Acid Foods Choosing Your Pressure Canner A-Canning You Will Go: Instructions for Successful Pressure Canning Disposing of Spoiled Products Pressure Canning at Higher Altitudes

Chapter 10: Preserving Your Vegetable Harvest

Selecting Your Vegetables Prepping Your Veggies for Pressure Canning Processing Tips for Successful Results Under Pressure! Canning Vegetables Using Canned Vegetables

Chapter 11: Don’t Forget the Meats!

Preparing for Pressure Canning Meats Canning Meat Cut into Cubes or Strips Canning Ground Meat Pick Your Packing: Canning Poultry Worth the Effort: Canning Fish Including Meats in Other Canned Mixes

Chapter 12: Combining the Harvest: Soups, Sauces, and Sides with Beans

Confidently Canning Food Combos Stocking Up on Soup Teaming Up with Tomatoes Rounding Out Your Meals with Beans

Part 4: Freezing

Chapter 13: Baby, It’s Cold Inside! Freezing Fresh Food

Defining Freezing Meeting the Spoilers of Frozen Foods Gearing Up to Fill Your Freezer Packaging Your Food and Filling Your Freezer Thawing Out Your Frozen Food

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

The Whys and Wherefores of Putting Up Prepared Food Freeze Convenience Meals Now, Thank Yourself Later Save Some Dough: Freezing Breads, Cakes, and Other Treats Freezing Dairy Products and Nuts Making the Most of a Good Meat Deal: Freezing Meat, Poultry, and Fish

Chapter 15: Freezing Fruits, Vegetables, and Herbs

Mastering the Easy Art of Freezing Fruit Freezing Vegetables Like a Pro Freezing Fresh Herbs

Part 5: Dehydrating and Storing

Chapter 16: Light and Nutritious: Dehydrating Food

Setting Up for Food Drying Success Choosing a Drying Method Storage Solutions: Protecting the Life of Your Dried Food

Chapter 17: Dehydrating a Variety of Delicious Fresh Fruit

Putting Your Best Fruit Forward Navigating Your Fruit-Drying Experience Rehydrating and Enjoying the Labors of Your Drying

Chapter 18: Dehydrating Vegetables for Snacks and Storage

Vegetable Drying at a Glance Drying Common Vegetables Mixing It Up for Soups, Stews, and More

Chapter 19: Drying Herbs

Selecting, Drying, and Storing Common and Not-So-Common Herbs Getting Creative with Herb Cooking: Rubs and Blends Herbs for Teas

Chapter 20: Helping Your Food Keep Its Cool: Cold Storage Spaces

Cold Storage Must-Haves Exploring Your Cold Storage Options Following Simple Cold Storage Rules Preparing Foods for Cold Storage

Part 6: The Part of Tens

Chapter 21: Ten (Plus) 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 Common Food Storage Problems and How to Solve Them

I never use up all my stored food, and so it goes to waste I don’t know how much to preserve My family doesn’t want to eat the food I don’t have any more room and I am not done I don’t know what I have already stored I don’t know which preservation technique to choose I don’t know how to use the food I have preserved My preserved food looks weird I used up all the food that I stored I don’t know where I’ll store food if I start preserving it

Appendix: Metric Conversion Guide Index About the Author Advertisement Page Connect with Dummies End User License Agreement

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