Canning and Preserving: A Simple Food In A Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs

Samantha Michaels

Description

These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too. This handbook, "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs" is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and type of foods , it offers detailed instructions and recipes for making canned, pickled, dried, and frozen foods, as well as bonus recipes for meat, diary and eggs. Basic information on canning techniques for beginners is also included. Download "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons today!

Sujets

• Beginners
• Without (The X-Files)
• Handbook
• Cookbook
• Supply
• Meat
• Canning
• Guide
• Sugar

Informations

• Publié par: Speedy Publishing LLC
• Date de parution: 28 janvier 2014
• Nombre de lectures: 1
• EAN13: 9781630228736
• Langue: English

Extrait

Contents
Introduction
Chapter 1: Jams
Chapter 2: Fruit Butters
Chapter 3: Marmalades
Chapter 4: Jellies
Chapter 5: Curds and Conserves
Chapter 6: Pickles
Chapter 7: Salsas and Relish
Chapter 8: Tomatoes
Chapter 9: Syrups
Chapter 10: Whole Fruits
Chapter 11: Granolas in Jars
Chapter 12: Nut Butter
Chapter 13: Other food in jars
Chapter 14: Spring, Summer, Fall and Winter Canning Recipes
Chapter 15: Beginner s Tips
Bonus Food Storage for Meat, Dairy and Eggs
Conclusion
Introduction
I want to thank and congratulate you for downloading the book Canning and Preserving: A Simple Home Preserving Guide for your Food in a Jar for All Seasons (Bonus: Food Storage Tips for Meat, Dairy and Eggs)
This book contains everything you need to know about canning and preserving almost every type of food out there. These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too.
Well, I won t make this any longer and won t keep you waiting. Turn to the next page now to learn some great canning and preservation procedures.
Once again, thank you for downloading this book and Enjoy
Chapter 1: Jams
Jams, or fruit preserves, are canned fruits, vegetables and sugar that have been canned for long term storage. Jams typically contain the flesh and juice of a fruit or a vegetable. Sometimes, it s also described as a jelled puree. What you have to know about jams is that they are often made by crushing or heating fruits/vegetables and adding sugar into it. Jams can be eaten either on their own or with bread.

How to make a home made jam:
1.First, you have to have some jam making equipment ready. These equipment include:
1 large pot. 16 20 quart Teflon lined pots are the most recommended ones.
Ladles and large spoons
1 canner, or the pot used to sanitize the jars where you ll be putting the jams in
Jar funnel, to help you pour the jams inside the jars
Ball jars. You ll be placing the jams inside ball jars for proper storage.
Thin metal lids with gum binder
Jar grabber or tongs. These will help you in picking up the jars, especially when they are hot.
Make sure that you have cleaned/sterilized the equipment before using them.
2.You have to have the ingredients ready, too. You will need:
Your choice of fruit or vegetable. Usually, strawberries, blueberries, and pineapple, or mangoes are made into jams.
Sugar. About 4 cups of granulated, dry sugar would do the trick. If you re not very much into sugar, you can substitute it with Honey or Agave.
Lemon juice. It is recommended to use no more than cup of juice for every batch of fruits.
Pectin. This is found in apples and makes the jam taste even better and last longer. Adding pectin is optional, though.
3.Directions:
Decide which fruits you want to use. You can buy them from the market or the grocery or pick them yourself if you want. Remember that only 6 cups of fruit at a time is recommended to make a great kind of jam. This will also make sure that the taste stays intact (1 batch 6 cups).
Wash and hull the fruits.
Mash the fruits. Do not crush them completely so as not to lose their natural juices and to make sure that there s still some texture left.
Measure the amount of sugar that you would be using. The amount of sugar you have to use will depend on the kind of fruit that you ll be using. Again, the amount of sugar indicated below is in the proportion of a batch for every 6 cups of fruit and not just a cup alone. Here s a quick guide:
o Strawberries/Blackberries/Blueberries - 4 cups of sugar
o Apple - 7 cups of sugar
o Mango - 6 cups of sugar
o Pineapple - 7 cups of sugar
For those who want to use pectin, mix it with cup of sugar before mixing to the fruits.
Mix everything together and cook to a full boil. It will only take 5 to 10 minutes to get something to boil fully.
Add the remaining sugar and bring to a boil for at least 4 more minutes.
Let it stand for at least 5 minutes and then stir until there are no more bubbles left.
Let it cool for a little bit and then pour into the ball jars. Make sure that you seal it well in order to restore freshness and taste.
Boil the jars in hot water for at least two minutes, then remove them and let them cool. Store in a cool, dry place. That s it; you have made your own homemade jam
Take note that in order to check the consistency of the jam, you have to keep a tablespoon with you in the kitchen while working. Use the spoon to check if the jam is too rummy, too thick, or just about right.
Chapter 2: Fruit Butters
Fruit butter is a spread made out of fruit that is cooked to a paste and is lightly sweetened. Fruit butter/paste is mostly popular in Latin American countries and is sweeter and more jelled than fruit jams but with less sugar content. Some common examples are:
Pear butter
Apple butter
Pumpkin butter
Mango butter/paste
Guava butter/paste