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Introduction
If you’ve thought about canning and preserving your own food but haven’t tried it because you’re afraid it’s too involved, well, it’s time to set aside your hesitation. Today’s methods and procedures for home-canning, freezing, and dehydrating food are simple and easy. Many of the techniques may be similar to those your grandmother used, but you’ll find they’ve been perfected. In this book, you get all the information you need to can and preserve food safely.
About This Book
Welcome to the wonderful world of canning and preserving. Consider this book your guide to discovering simple ways to preserve all the foods your family loves, without any mystery or confusion along the way.
This book presents four preserving methods — water-bath canning, pressure canning, freezing, and dehydrating — in an easy-to-understand format and walks you step by step through each technique. You don’t need any previous canning or preserving experience in order to start, or continue, your endeavor to become a first-class food preserver.
Within these pages, you’ll find information like the following:
What to look for to make sure you’re preserving the best, most fresh fruits and veggies.
A list of canning supplies and equipment (complete with illustrations), as well as instructions on how to ensure your canning equipment is in good working order.
What techniques help you preserve the best flavor in your foods and how to avoid spoilage and recognize it if it does occur.
Illustrations of different techniques and equipment along with tips for making your canning and preserving journey fun and rewarding.
A whole host of favorite recipes for your enjoyment.
Also, we use the following general conventions throughout the book:
Bold text means that you’re meant to type the text just as it appears in the book. The exception is when you’re working through a steps list: Because each step is bold, the text to type is not bold.
Web addresses and programming code appear in monofont. If you’re reading a digital version of this book on a device connected to the Internet, note that you can click the web address to visit that website, like this: www.dummies.com.
Whenever we introduce a word or phrase that may not be familiar to you, we put that word in italics. You can rest assured a definition or explanation is nearby.
The recipes in this book follow helpful conventions of their own. For example, most every recipe includes a preparation time, cooking time, processing time, and the yield you should expect from your efforts. Here are some details that apply to all of the recipes but aren’t repeated each time:
Use a vinegar with 5 percent acidity.
Use pure salt with no additives. (Canning or pickling salt is best.)
Cook all food in heavy-bottomed pots and pans.
Use nonreactive equipment and utensils (items made from glass, stainless steel, or enamel-coated steel or iron).
Use glass jars and two-piece caps approved for home-canning.
Always use new lids for canning unless you purchase reusable lids, which can be used for multiple canning seasons.
Start counting your water-bath processing time when the water reaches a full, rolling boil.
Begin counting your pressure-canner processing time after releasing air in the canner and achieving the required pressure.
All temperatures are Fahrenheit.
Note: All recipes and processing times are developed for altitudes at sea level to 1,000 feet above sea level. (For higher altitudes, refer to the altitude adjustment charts for water-bath canning in Chapter 4 and for pressure canning in Chapter 9.)
Finally, to make the content more accessible, we divided it into 6 parts:
Part 1, Getting Started
Part 2, Water-Bath Canning