Canning & Preserving for Dummies 2nd Edition by Amelia Jeanroy

By Amelia Jeanroy

Precis: presents step by step directions on canning and maintaining various vegetables and fruit, and contains 100 recipes for such goods as pear-raspberry jam, bird inventory, and baked beans.

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About This Book Welcome to the wonderful world of canning and preserving. This book presents four preserving methods — water-bath canning, pressure canning, freezing, and drying — in an easy-to-understand format and walks you step by step through each technique. You don't need any previous canning or preserving experience in order to start, or continue, your endeavor to become a first-class food preserver. Within these pages, you'll find information like the following: What to look for to make sure you're preserving the best, most fresh fruits and veggies.

After placing your food on the scale, read the indicator on the dial to determine the weight. An electronic scale is battery operated with a digital readout. It's more costly than a spring scale but easier to read. Look for one with a tare feature. This allows you to set the scale to 0 if you add a bowl to hold your food. If you have a choice, choose an electronic or digital scale. Figure 2-6: Two types of food scales: electronic and spring. Vacuum-sealing machines: A vacuum sealer is the most efficient appliance around for removing air from food-storage bags.

Don't overlook the chapter on food safety. It's important to know what dangers may occur — and how to recognize them — if you skip any processing step, make adjustments to your recipe, or change a processing method and time. Part II: Water-bath Canning If you like sweet spreads, relishes, or pickled food, start with this part. Water-bath canning is the most popular food-preserving method and the easier of the two approved canning methods. This part leads you step by step through the process while explaining what foods are suitable for this preserving method.

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