Canology - a Modern Guide - How to Eat Healthier & Save Money by Preserving Locally-Grown Natural Foods by Lieder, David -- Read -- Imperial Library of Trantor

Index

Publisher Table Of Contents Chapter 1: About This Book Chapter 2: What Is Canning?

History Of Canning Mason Jars Which Mason Jar? Sizes Of Ball Mason Jars Freezer Storage Versus Dry Storage Do Not Use Wire Bail or Glass Cap Jars Jar Decorations Control Your Own Food For Health And Happiness

Chapter 3: Steps Of The Process Chapter 4: Choosing Your Foods

Where To Get Your Healthy Food For Preserving What Foods Does Your Family Like To Eat? High Acid Foods Low Acid Foods Foods to Never Preserve Using The Canning Process Types of Foods and Recipes Veggies Fruits Jams and Marmalades Making Applesauce Coring And Slicing The Apples Cook the Apples Other Apple-Based Foods Sauces Salsa Chilis & Soups Canned Meats USDA Food Preservation Trusted Recipe and Guide Books

Chapter 5: Your Equipment And Tools Chapter 6: Safety First

Wash Your Work Area Rinse Your Produce Wash Your Hands Start Simple Wear An Apron And Close-Toed Shoes Never Reuse The Rubber Sealing Rings Only Use Fresh Produce & Fruits Air Bubbles Make Sure There Is “Head Space” In The Top Of The Jar Sealing The Jar Use Pressure Canners Botulism And Air Food Poisoning and Botulism Use A Canning Recipe For Each Food Type Why You Cannot Use Your Own Recipe Do Not Use Old Recipes Adjust For Altitude How do you know your altitude? Specific Adjustment Numbers For Altitude Hot Water Canner Altitude Adjustment: Dial-Gauge Pressure Canner Altitude Adjustment: Weight-Gauge Pressure Canner Altitude Adjustment: Test The Jars After Sealing If Sealing Fails, Refrigerate Immediately!! ALWAYS Label Your Jars With The Recipe And Date Always Store In A Cool, Dry Place Eat Food Within Twelve Months

Chapter 7: Preparing Your Work Area

Organizing Your Table & Dishes Check Your Jars For Chips, Cracks Or Flaws Preparing Your Food Rinsing Your Food Remove Fruit and Produce Skins Peeling With Boiling Water Coring And Slicing Apples, Pears & Peaches

Chapter 8: Filling The Jars

Keeping A Journal Cooking Beforehand Your Jars Always Use New Rubber Seals Use The Funnel To Help Quickly Fill Jars Preparing Jars For Competitions Removing Air Bubbles The “Head Space” Empty Room At The Top Of The Jar Hot Packed? Or Cold Packed? Using Hot Water To Fill The Space Wipe The Rim Preheat The Seals Put The Lid On Tightly Truths and Myths of Natural Preservatives

Chapter 9: Sealing The Jars

Hot Water Canners, Or Pressure Canners? Basic Differences -— Hot Water Canner Reasons To Use A Hot Water Canner Basic Differences — Pressure Canner Dial Gauge Versus Weight Gauge Can I Use The Pressure Canner For Everything? Acidity In Foods High Acid Foods List (For Hot Water Canning) Low Acid Foods List (For Pressure Canning) Other Options For Low-Acid Foods Don’t Use Overripe Fruits The Canning Rack Heat Considerations How To Preserve Large Amounts Of Food Efficiently Using A Hot Plate

Chapter 10: Sealing Step By Step

Steps For Hot Water Canning: Steps For Pressure Canning: Test The Jars After Sealing

Chapter 11: Storing The Jars

Quality Control In Storage Recommended Length (Shelf Life) For Storage

Chapter 12: Decorating Your Jars Chapter 13: Growing Food At Home

Home Gardens The Destruction Of Farming By The Corporate Food Industry Home Greenhouses Small Farms Shelling Peas And Beans Tools For Home Gardens & Small Farms

Chapter 14: Resources

Canning supplies Trusted Recipes Food Harvesting: Home Gardens & Small Farms Farmers Markets and “Pick Your Own” Farms Additional Training David Lieder’s Website