Complete Guide to Home Canning and Preserving
Courier Corporation, 1999 - Cooking - 163 pages
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.
Unabridged Dover (1999) republication of Agriculture Information Bulletin No. 539, "Complete Guide to Home Canning, " published by the U.S. Department of Agriculture, 1994."
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CANNING BOOKUser Review - tiptoptami - Overstock.com
I WOULD BYE THIS BOOK AGAINGREAT CANNING BOOK .ALOT OF THINGS TO READ ABOUT. Read full review
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This book is wonderful I got it for my mother because she loves canning and she thinks it is great! Read full review
PRINCIPLES OF HOME CANNING
SELECTING PREPARING AND CANNING FRUIT AND FRUIT PRODUCTS
SELECTING PREPARING AND CANNING TOMATOES AND TOMATO PRODUCTS
SELECTING PREPARING AND CANNING VEGETABLES AND VEGETABLE PRODUCTS
PREPARING AND CANNING POULTRY RED MEATS AND SEAFOODS
PREPARING AND CANNING FERMENTED FOODS AND PICKLED VEGETABLES
PREPARING AND CANNING JAMS AND JELLIES
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13 14 Recommended 14 Recommended process 15 Ib Quarts 9 pints acid foods Add 1 teaspoon Adjust lids Altitudes of Style apples ascorbic acid beans boiling water boiling-water canner Process bottled lemon juice canner load Canner Presaure PSI celery seed cucumbers cups sugar dill Drain fermented foods Fill jars flavor food coloring fresh fruit Hot Pints Ib 14 ib jars with hot large saucepan leaving 1/2-inch headspace lids and process load of 9 meat minutes needed per canner okra onions P*ck Pack Jar peaches pectin peel pickling cucumbers pickling salt pint jars Pints 75 Pints or Quarts pints Procedure pounds and yields pounds is needed pounds per quart pressure canner Canner Quarts 25 Quarts 90 quarts—an average Raw Pints Raw Quarts salt per quart sauce simmer sliced spice stirring Style Jar Process Style of Pack sweet syrup tbsp teaspoon of salt temperature vegetables vinegar Wash weighted-gauge pressure canner zucchini