Food Canning & Preserving for Beginners: Learn How to Can Food at Home with Water Bath or Pressure Canning and Other Preservation Methods. Includes Easy Recipes for Jams, Vegetables, Soups and Meat 
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LEARN HOW TO CAN AND PRESERVE YOUR FOOD AT HOME WITH EASY RECIPES FOR JAMS, JELLIES, VEGETABLE PICKLES, MEAT, CHUTNEYS, SAUCES AND MUCH MORE

Would you like to eat seasonal food all year round without any chemical additives and artificial preservatives?
Are you concerned about food waste and want to opt in for more sustainable living habits as well as cut down budget on food?
Have you started growing your own vegetables and fruit, but do not know how to keep your produce for longer in your pantry?

When most people think of canning or preserves, ideas of old-fashioned cooking and traditional ways of sustaining food are usually the first thought.
Today, there is an increasing trend for people who are going back to basics; wanting to live a more sustainable lifestyle, moving away from fast paced industrial production, being in touch with nature’s seasonal cycles and building higher self-sufficiency.
Creating homemade foods for long-term storage and preservation is part of this way of life, allowing to extend the shelf life of freshly harvested fruits and vegetables as well as offering a more advantageous economical option.

In this book, you will learn the basics of canning and how to create your favorite meals and preserve them for up to one year, sometimes longer, in your pantry or fruit cellar. 
You will find all that you need to get started, including the following:
The equipment and appliances you will need: From basic requirements to additional supplies which will make your life easier.
A brief history of making preservatives and why it is an essential way of preparing food today.
The advantages of preserving food: convenience and economic advantages
Tips for best results: How to choose ingredients for your canning recipes, and which staples are best to begin with, and always have, from the summer months to the colder seasons.
Sterilizing your equipment and keeping your food safe: Practical guidelines for preparing food and storing safely for months or years at a time.
How to select the best method of canning for the types of foods you choose to preserve: water bath canning and pressure canning.
Step-by-step guide to most popular canning procedures: Learn exactly how to do water broth canning and pressure canning.
Simple recipes to begin your journey in canning from simple fruit preserves and jams to stews and pressure canning full meals in a jar.
Canning meat and full course meals in a jar safely with pressure canning.
Practical tips and FAQs.


Canning is a new way to explore the foods we love and how they can be enjoyed as pickled, marinated, stewed, or packed in syrup.  Learning different ways to preserve food will give you a better idea of which foods you want to keep longer, and new flavors to explore. 
The process of extending the life of our meals and ingredients that we enjoy can provide many months, sometimes years of long-term storage.  Using the simple methods in this book, and investing in just a few pieces of equipment, you will enter a new way to enjoy and prepare food for the future.

Canning recipes include: strawberry jam, green beans pickles, tomatoes pickles, mint jelly, chutney recipes, crushed tomatoes, caramelized onions, pickled bell peppers, fruit preserves, pie and dessert fillings, salsa recipes, green relish, pasta sauce, soups and broths, canned meat, meal in a jar ideas
 
 
 
 
 



        

            
            

                
Dimensions
                
20.32 x 0.53 x 25.4 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
91 pages
            
            
            

                
Book Type
                
Paperback
            
            
            

                
ISBN-13
                
979-8696310015
            
            
            

                
Publication date
                
24 Oct. 2020
            
            
        
         




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