Canning And Preserving

Jana Duncan

Description

"Canning And Preserving: A Guide To Home Canning For Everyday Cook And Chef" helps individuals to learn the proper methods to can foods and also the best foods that are suited for the canning process. The process of canning is beneficial for quite a number of reasons, one being the ability to can and store foods for periods when they are not available for sale. It is also a great way to preserve food that you bought in bulk at much cheaper price. This book is geared toward those individuals who opt to do their own canning at home. The instructions are simple and all of the precautions that need to be adhered to are highlighted. Some great canning recipes are also included as a bonus.

Informations

• Publié par: Speedy Publishing LLC
• Date de parution: 11 janvier 2014
• Nombre de lectures: 2
• EAN13: 9781630227791
• Langue: English

Extrait

Canning AndPreserving
AGuide To Home Canning For Everyday Cook And Chef
By:Jana Duncan
Tableof Contents
Publishers Notes
Dedication
Chapter 1- What is Home Canning &Preserving?
Chapter 2- What Are the DifferentTypes of Home Canning?
Chapter 3- What Are the SafetyMeasures To Observe When Canning?
Chapter 4- What Are the Tools andEquipment Required For Home Canning?
Chapter 5- What Are the Best Foods toUse in Home Canning?
Chapter 6- 10 Home Meat Canning Recipes
Chapter 7- 10 Home Vegetable HomeCanning Recipes
About The Author
Publishers Notes
Disclaimer
This publication is intended toprovide helpful and informative material. It is not intended to diagnose,treat, cure, or prevent any health problem or condition, nor is intended toreplace the advice of a physician. No action should be taken solely on thecontents of this book. Always consult your physician or qualified health-care professionalon any matters regarding your health and before adopting any suggestions inthis book or drawing inferences from it.
The author and publisherspecifically disclaim all responsibility for any liability, loss or risk,personal or otherwise, which is incurred as a consequence, directly orindirectly, from the use or application of any contents of this book.
Any and all product namesreferenced within this book are the trademarks of their respective owners. Noneof these owners have sponsored, authorized, endorsed, or approved this book.
Always read all informationprovided by the manufacturers’ product labels before using their products. Theauthor and publisher are not responsible for claims made by manufacturers.
© 2013
Manufactured in the United Statesof America
Dedication
This book is dedicated to thosewho love to live the simpler life and always be prepared for times of scarcity.
Chapter 1- What is Home Canning & Preserving?
Homefood preserving is making a comeback in light of concerns about health risksfrom commercial preservation methods. Home food preservation enthusiasts alsopoint to the savings that are possible by buying and preserving things likemeat at bulk prices and preserving it. Buying seasonal fruits and vegetables attheir lowest prices of the year or producing them from your own garden andpreserving them is also an excellent way of having great tasting food all yearlong and saving a lot of money.

Thereare many methods of preserving food and commercial methods have increasinglyrelied on the addition of artificial preservatives to eliminate and controlmold or fungus and reduce oxidation of food ingredients. These additives havethe advantage of greatly extending shelf life and allowing food to be shippedfurther and stored longer before it is ultimately consumed.
Homefood preservation avoids many of the additives used in commercial food industryand relies on some old techniques with the help of some new technology. Hereare some of the most popular home food preservation techniques that are makinga comeback.
Canningcan be used to prolong the shelf life of a wide variety of fruits, vegetablesand even meat. Canning fresh fruits and vegetables is the most common type ofhome canning. The fresh fruits or vegetables are carefully selected, cleaned toremove stems, dirt, leaves etc. and then sometimes peeled. Before being placedin jars the jars are placed in boiling water to sterilize them. The fruits orvegetables are then heated and depending on the type of fruit or vegetable,acid, such as vinegar or lemon juice is added and they are sealed in the jars.Fruits that are slightly acidic lend themselves well to canning withoutadditional acid. Many recipes for canning include either syrup, a mixtureincluding sugar, or brine, a salty mixture.
Makingjam was a traditional activity in most early North American homesteads.Homesteading families would cultivate their own strawberries and raspberriesand go in search of wild blueberries, loganberries, chokecherries and the like.All of the fruit from the summer would be either canned or made into jam.Making jam is very similar to canning fruit with the addition of a thickeningagent. Sometimes the thickening agent can simply be more sugar or you can usepectin. Basic fruit jams can also be flavored with spices like basil, cinnamonor mint to imbue them with an exotic flavor.
Picklingis another food preservation technique related to canning. Pickling isparticularly popular for vegetables and has deep ethnic roots with many of theearly European settlers of North America. The always reliable cucumber and alsopeas, corn, carrots and even fruit like mangoes have found new fans as pickles.Meats, like pickled pig’s feet, cow’s tongue, and many types of fish haveestablished themselves as delicacies. The second main variety of vegetablepickle you find in stores is the sweet pickle. These pickles typically addgarlic and sugar to the recipe.
Dehydratingor drying food as a method of preservation has been around for at least 10,000years and possibly longer. Home drying is most commonly used for things likespices and herbs but it can be used for almost any food including meat,vegetables and fruit. Dehydrated foods have become particularly popular withback-country sports enthusiasts. Mountain climbers, hikers, mountain bikers,and canoeists appreciate the reduction in weight that dehydrated food providesan avid outdoorsmen have taken up dehydrating their own food to avoid the costof commercially dehydrated food and to expand their menu choices.
Youcan dehydrate food at home as simply as hanging some fresh cut herbs near asunny window or using a microwave if only a small amount of herb needs to bedried. Drying herbs has the advantage of creating a year round supply fromherbs that you grow in your own backyard during the summer. Dried herbs take uprelatively less room and are 3 to 4 times stronger than fresh. You only need1/3 as much or less dried herb if you are substituting for fresh.
Dryingmeat, vegetables and fruit is most easily done with a food dehydrator.