Canning & Preserving For Dummies (häftad)
Häftad (Paperback / softback)
Antal sidor
3 ed
For Dummies
234 x 188 x 28 mm
613 g
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Canning & Preserving For Dummies

Häftad,  Engelska, 2021-06-24
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Get your food preservation skills in the can Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate boss of your food supply all year 'round and helps you reduce costs and maintain quality control over what you eatand to be prepared in times of food shortages. And Canning & Preserving For Dummies shows you how to do it all, helping you explore hundreds-of-years-old traditions of food preservation in the comfort of your own home. In a friendly and step-by-step style, longtime canner and owner of Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservationwater-bath and pressure canning, freezing, and dehydratingto keep your pantry packed with delicious, out-of-season delights. She also clues you in on how to match preservation technique to food for the most flavorful resultsand what supplies to keep on hand for your next canning adventure. Know the benefits, from healthier eating to self-reliance Follow the latest food safety guidelines Get guidance on food storage in urban living Cook up tasty recipes with your preserved delights Whatever draws you to canningsaving money on groceries, healthy living, or the sheer fun of doing itthis book is stuffed with all the goodness you need to keep your palate happy whatever the season is!
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Övrig information

Amelia Jeanroy is passionate about packing her pantry with tasty foods from her small farm and using them to create delicious, healthy meals. She is the blogger behind and the author of a weekly newsletter full of recipes for using and storing summer garden produce. Amy has been canning and preserving foods for more than 20 years.


Introduction 1 About This Book 1 Foolish Assumptions 3 Icons Used in This Book 3 Beyond the Book 4 Where to Go from Here 4 Part 1: Getting Started 5 Chapter 1: A Quick Overview of Canning and Preserving 7 Appreciating the Benefits of Canning and Preserving Your Own Food 8 Introducing Your Techniques: Canning, Freezing, and Dehydrating 9 About canning food 10 About freezing food 12 About dehydrating food 13 Holding the Keys to Canning and Preserving Success 13 Chapter 2: Gathering Your Canning and Preserving Gear 15 Keeping Basic Kitchen Tools at the Ready 15 Essential tools and utensils 16 Important pots, pans, mixing bowls, and more 20 Specialty equipment to make work easier 20 Add as needed: Handy but nonessential items 22 Canning Equipment 23 Canning vessels 23 Must-have canning tools 23 Required Tools and Equipment for Freezing Food 29 Necessary Tools and Equipment for Dehydrating Food 30 Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 31 Dispelling Your Fears of Home-Canned and Home-Preserved Food 32 Preparing your food properly 32 Packing your jars with care 33 Choosing the right canning method and following proper procedures 35 Checking your equipment 36 Knowing the Acidity Level of Your Food 37 Adjusting for Your Altitude 37 Spoiler Alert: Identifying Food Spoilage 38 Meeting the spoilers 38 Determining what you need to dispose of 40 Part 2: Water-Bath Canning 43 Chapter 4: Come On In, the Waters Fine! Water-Bath Canning 45 Water-Bath Canning in a Nutshell 46 Foods you can safely water-bath can 46 Key equipment for water-bath canning 47 The Road to Your Finished Product 49 Step 1: Getting your equipment ready 49 Step 2: Readying your food 51 Step 3: Filling your jars 51 Step 4: Processing your filled jars 52 Step 5: Removing your filled jars and testing the seals 53 Step 6: Storing your canned food 54 Adjusting Your Processing Times at High Altitudes 55 Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit) 57 Picking and Preparing Your Fresh Fruit 58 Identifying the proper degree of ripeness 58 Cutting and peeling: Necessary or not? 59 Deterring discoloration 59 Raw pack and hot pack 59 Lining your jars with liquid 60 Fresh Fruit Canning Guidelines 62 Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 83 Introducing Your Sweet Spreads 84 Choosing Fruit for Sweet Spreads 85 Getting Up to Speed with Fruit Pectin 85 Commercial pectin basics 85 Types of commercial fruit pectin 86 Setting Up without Adding Pectin 87 Water-Bath Canning: The Key to Sweet Spread Canning Success 89 Chapter 7: Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup 99 Expanding Your World of Condiments and Accompaniments 100 Enjoying the surprising flavors of chutney 100 Reveling in your relish 100 Satisfying your salsa needs 101 Savoring syrup with a berry base 101 Chapter 8: The Art of Pickling 109 Bring on the Brine 109 Gathering the ingredients 110 Following the appropriate brining process 111 Keeping that crunch 113 A Few More Prep Tips to Ensure Tasty Pickled Treats 114 Picking Pickling Equipment and Utensils 115 Part 3: Pressure Canning 129 Chapter 9: Dont Blow Your Top: Pressure Canning 131 Understanding the Fuss about Low-Acid Foods 132 Choosing Your Pressure Canner 132 Cover: With a gasket or without 134 Gauges 136 Vent tube, pipe vent, or petcock 138 Overpressure plug (or safety valve) 138 Rack 138 A-Canning You Will Go: Instructions for Successful Pressure Canning 139 Step 1: Gearing up 139 Step 2: Preparing your food 141 Step 3: Filling your jars 141 Step 4: Placing the jars in the canner 142 Step 5: Closing and locking the canner 142 Step 6: Processing your filled jars 143 Step 7: Releasing the pressure after processing 143 Step 8: Removing and cooling the jars 144 Step 9: Testing the seal