Canning Guide For Beginners, A 'How To' Guide With Recipes
Home canning can be economical, nutritious, tasty and fun. However as with all aspects of preparing food there are several very basic principles that must be adhered to. Not following these principles presents a serious threat to the health of you and your loved ones.
Following the basic principles as well as following specific guides for specific foods will present your family with food that is often more nutritious than food sold in a store. All that nutrition, taste and ready availability of food, under any circumstances, is the reason why so many people are once again enjoying the benefits of home canning.
This book shows you how to can vegetables, fruit, fruit preserves, meat, fish poultry, wild game, pickles and salsa. It describes the equipment needed and the exact process to follow. Because of the importance of food safety when canning, you will see that safety measures are discussed within each food category. It may seem a little repetitive but for beginner canners especially, it is vitally important that these issues are to the forefront of each topic.
Sample Recipe
How to Make Strawberry Jam for Freezing
This recipe will provide a yield of approximately 6 half-pints.
You will need
1 quart of ripe strawberries,
4 cups of sugar,
¾ cup of water,
1 box of powdered pectin.
Directions
1. Remove caps and stems from strawberries and wash thoroughly but quickly.
2.Press the washed strawberries through a strainer or crush with potato masher if preferred.
3.If using a food processor do not puree, pulse or chop only.
4.Place 2 cups of the crushed strawberries into a large bowl.
5.Now add the sugar, mix it in, leave bowl to one side.
6.Now using a small saucepan combine the pectin and water.
7.Bring the saucepan with the pectin and water to the boil. Once it reaches a vigorous boil you should boil it for 1 minute, stirring constantly.
8.Now remove the saucepan from the heat and combine the pectin mixture with the fruit mixture.
9.Stir vigorously for 3 minutes.
10.Moving quickly, you should ladle the new mixture into freezer containers.
11.Clean off the edges of container and cover with tight fitting lids. You should leave ¼ to ½ inch headspace between the mixture and the lid.
12.Leave container to stand at room temperature for 24 hours.
13.Refrigerate if planning to use within 3 weeks, if not you should freeze it for long term storage
You will get a clearer picture of the full contents of this book by using the 'Look Inside' feature. Hope you enjoy!
Home canning can be economical, nutritious, tasty and fun. However as with all aspects of preparing food there are several very basic principles that must be adhered to. Not following these principles presents a serious threat to the health of you and your loved ones.
Following the basic principles as well as following specific guides for specific foods will present your family with food that is often more nutritious than food sold in a store. All that nutrition, taste and ready availability of food, under any circumstances, is the reason why so many people are once again enjoying the benefits of home canning.
This book shows you how to can vegetables, fruit, fruit preserves, meat, fish poultry, wild game, pickles and salsa. It describes the equipment needed and the exact process to follow. Because of the importance of food safety when canning, you will see that safety measures are discussed within each food category. It may seem a little repetitive but for beginner canners especially, it is vitally important that these issues are to the forefront of each topic.
Sample Recipe
How to Make Strawberry Jam for Freezing
This recipe will provide a yield of approximately 6 half-pints.
You will need
1 quart of ripe strawberries,
4 cups of sugar,
¾ cup of water,
1 box of powdered pectin.
Directions
1. Remove caps and stems from strawberries and wash thoroughly but quickly.
2.Press the washed strawberries through a strainer or crush with potato masher if preferred.
3.If using a food processor do not puree, pulse or chop only.
4.Place 2 cups of the crushed strawberries into a large bowl.
5.Now add the sugar, mix it in, leave bowl to one side.
6.Now using a small saucepan combine the pectin and water.
7.Bring the saucepan with the pectin and water to the boil. Once it reaches a vigorous boil you should boil it for 1 minute, stirring constantly.
8.Now remove the saucepan from the heat and combine the pectin mixture with the fruit mixture.
9.Stir vigorously for 3 minutes.
10.Moving quickly, you should ladle the new mixture into freezer containers.
11.Clean off the edges of container and cover with tight fitting lids. You should leave ¼ to ½ inch headspace between the mixture and the lid.
12.Leave container to stand at room temperature for 24 hours.
13.Refrigerate if planning to use within 3 weeks, if not you should freeze it for long term storage
You will get a clearer picture of the full contents of this book by using the 'Look Inside' feature. Hope you enjoy!
