Product Description

Everything you need to know to can and preserve your own food

With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.

Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats.

• Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring
• Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance
• Features new recipes that include preparation, cooking, and processing times
• Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals

If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!

Product Details

• Amazon Sales Rank: #18468 in Books
• Published on: 2009-09-08
• Original language: English
• Number of items: 1
• Binding: Paperback
• 384 pages

Features

• ISBN13: 9780470504550
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From the Back Cover

Canning & Preserving for Dummies

Making Everything Easier!

second edition

Learn to:

• Eat healthier by canning and preserving food at home

• Cut your food costs

• Control the quality of the food your family eats

• Expand your repertoire with great new recipes

• <

Amelia Jeanroy

Herb Gardens Guide, About.com

Karen Ward

Canning instructor

Now updated — your guide to preserving the best, freshest fruits and veggies

Want to can and preserve your own food? This practical guide gives you all the clear, hands-on instruction you need in the basic techniques — everything from freezing and pickling to drying, canning, root cellaring, and more. You'll see how to create and store your own foods with the latest equipment — while you save money on your grocery bill and eat healthier!

• Prepare to preserve — understand the various methods for canning and preserving and the equipment and tools for each

• Yes you can can! — go step by step through water-bath and pressure canning to store perfect produce and meats

• Baby it's cold inside! — discover how to properly package and freeze your foods, prevent thawing damage, and preserve quality and flavor

• Taking time to dry — get drying know-how and see how to store and use your dried foods

Open the book and find:

• New and updated recipes that include preparation, cooking, and processing times

• The latest canning supplies and equipment

• Techniques for preserving the best flavor

• Ways to can combined foods

• Detailed information on food safety

• Tips on troubleshooting problems

• The best places to prepare and store your foods

• A metric equivalent chart for converting measurements

About the Author

Amelia Jeanroy is a syndicated columnist and the Herb Gardens Guide at About.com. An organic sustainable farmer, she has been canning and preserving foods for 20 years. Karen Ward is a life-long home canner, home economist, recipe developer, and cookbook author. She has been a featured guest on many television shows including QVC and HGTV's Smart Solutions.

Customer Reviews

Makes Canning and Preserving a breeze! Tasty recipes, too!
I've read this cookbook cover to cover, sampled some recipes, and I'm impressed! Karen Ward took all the guess work and concerns I had out of both canning and preserving. The balance of taste in her recipes is extraordinary. Her Pear Chutney's the best I've ever had (and I've had plenty). My husband adores her bread and Butter Pickles! A great cookbook to have on hand to make holiday food gifts, too.

Anyone can learn how to can.
I have NEVER canned anything before in my entire life, and I decided to try it. I was extremely apprehensive but bought all the ingredients/equipment necessary. I read this book one time, and followed the directions. VIOLA!!! I had perfectly canned jam. I must add though, if you order any kind of water bath canner set, you will probably get a free Ball Canning Book which states the same information.

Despite errors and hysteria an OK Beginner Book
Being a former research scientist, it is perhaps unfair to critique a book for beginners. The recipes, trouble shooting and sources chapters are great. You will never get sick following this book.
Corections: One piece caps designed for home canning of jams are fine. All jars designed for canning may not be used. Those manufactured prior to WWII will break if used for pressure canning due to internal stress created by movement of the high soda glass over time. Used tomato sauce jars that use a standard cap are fine. Regular green beans (formerly called string beans) have not required destringing for 40 years. The jar lifter is gripping the jar where it will slip. Do not use wet dishtowels to wipe the lids. Your toilet bowl contains less bacteria. Use a paper towel. 2 piece (dome) lids on higher silica jars were used throughout WWII in Victory Gardens. I still use my mother's made in May, 1943. Do not bury your spoiled low acid food in deep soil or go through the detoxification process. Your sewer authority will probably tell you to dump it down the drain. If you do not trust their advice, take the food to your toxic waste drop off. If you have followed the directions as to pressure and time (you may not cheat), you do not need to boil all your canned low acid foods. Eat your food before canning the same veggies next year (a problem in WWII). Always can with a friend(s), especially the first time. It's more fun that way and safer should there ever be a rare problem (like a sticking valve in the MIRRO canner - tap with a wooden spoon and get your husband to fix it later). Botulism bacteria are killed at 212 degrees (actually 10 min. @ 80C according to the CDC). It's the spores that require 240F for the times indicated. In nearly 40 years of canning and raising three children from our large garden and orchard, we have never had food poisoning. Just remember, cleanliness is next to godlineness.