Complete Guide to Home Canning and Preserving (Second Revised Edition)This practical, easy-to-follow-guide—newly revised and updated—offers food shoppers an attractive, high-quality alternative to high-priced, overprocessed, and undernourishing foods. Virtually everything you need to know about home canning is here: how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to test jar seals, identify and handle spoiled canned foods, prepare foods for special diets, and much more. Also included are scores of simply written recipes that enable even beginners to prepare such taste-tempting dishes as smoked fish, turkey-tamale pie, chicken croquettes, Mexican tomato sauce, strawberry-rhubarb pie, chile con carne, apple butter, pickled sweet green tomatoes, and a peach-pineapple spread. Easy-to-follow directions make canning simple even for those who have never tried it. Nothing is assumed! Every step, every detail is carefully explained and has been thoroughly tested by government experts. |
Contents
Complete Guide to Home Canning Guide 2 SELECTING | |
Complete Guide to Home Canning Guide 3 SELECTING | |
Complete Guide to Home Canning Guide 4 SELECTING | |
Complete Guide to Home Canning Guide 5 PREPARING | |
Complete Guide to Home Canning Guide 6 PREPARING | |
Complete Guide to Home Canning Guide 7 PREPARING | |
Other editions - View all
Complete Guide to Home Canning (Color) U S Dept of Agriculture,U. S. Department Of Agriculture No preview available - 2023 |
Common terms and phrases
9 pints acid foods Add 1 teaspoon Adjust lids allspice altitudes apples ascorbic acid beans boiling water boiling-water canner bottled lemon juice bushel weighs canner load celery seed citric acid cloves cold water color container cooking liquid cool cover cubes cups chopped cups sugar cups vinegar cups water desired dill Drain fermented foods Fill jars flavor fruit grapes Heat to boiling hot-packed inch jams jars with hot jelly large saucepan leaving 1/2-inch headspace lids and process load of 9 meat mixture needed per canner okra packed peaches pectin peel pickling cucumbers pickling salt PIE FILLING pint jars pints Procedure pounds and yields pounds is needed pounds per quart pressure canner Quantity quarts—an average Raw pack—Fill jars recipes refrigerator rinse salt per quart sauce screw bands seal Select sliced slip off skins spice spoilage stirring sweet tablespoons tbsp whole teaspoon of salt temperature vegetables vinegar weighted-gauge zucchini