Get Canning and Preserving All-in-One For Dummies PDF

By Consumer Dummies

ISBN-10: 1118034198

ISBN-13: 9781118034194

Everything you must can, safeguard, and submit your individual food
Amid an expanding specialize in in the neighborhood sourced entire meals, protecting, instead of preservatives, is having fun with a comeback. With three hundred scrumptious recipes, Canning and holding All-In-One For Dummies can provide a unmarried, accomplished source on all elements of placing up your individual foodstuff; the gear and parts you'll want; and different suggestions equivalent to smoking, drying, curing, pickling, juicing, and root cellaring that you'll discover.
Canning and retaining All-in-One For Dummies is an ideal consultant for domestic chefs trying to find out how to can and guard their very own foodstuff, overlaying education occasions, cooking instances, processing instances, and the yield you have to anticipate out of your efforts, in addition to the most recent gear had to create and shop your individual fit foods.* good points three hundred recipes
* Covers canning culmination, greens, meats, and seafood
* contains jams, jellies, butters, condiments, relishes, salsas, and chutneys
* offers info on every kind of nutrients garage, together with pickling, curing, juicing, and root cellars

Whether you're new to canning and protecting or are only seeking to extend your repertoire with the good new recipes contained during this e-book, Canning and keeping All-in-One For Dummies provides every little thing you must get monetary savings and reside fitter.

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Extra resources for Canning and Preserving All-in-One For Dummies

Example text

Both are age-old ways to preserve and create new foods from the ordinary. Try some of the recipes in Book IV and bring your pantry foods to a new level of taste! Book V: Pressure Canning Pressure canning is the approved method for processing food that’s naturally low in acid — vegetables, meat, poultry, and seafood, for example. These foods contain more heat-resistant and hard-to-destroy bacteria than food that’s safely water-bath processed. Book V carefully describes the procedure and steps for canning these foods, whether vegetables or meals of convenience.

Firm and not floppy: Fruits and vegetables that are hard and not juicy when ripe won’t give way when pressed upon. Any remaining leaf or stem will also be fresh looking and not wilted. ✓ Unbroken skin: No matter how firm an item, the flesh shouldn’t be broken at all. Even a small knick can be harboring a large, unseen bruise under the skin. This entire area is not suitable for canning, and it is recommended that the entire piece of fruit or vegetable be discarded or used for an alternative meal.

At first, you see what looks like silken threads, then streaks of color, and finally fuzz, which covers the food. Processing high-acid and pickled food in a water-bath canner destroys mold spores. Don’t eat food that’s had fuzz scraped off of it. This was thought safe at one time but not anymore. Mold contains carcinogens that filter into the remaining food. Although the food appears to be noninfected, ingesting this food can cause illness. Yeast Yeast spores grow on food like mold spores. They’re particularly fond of high-acid food that contains lots of sugar, like jam or jelly.

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Canning and Preserving All-in-One For Dummies by Consumer Dummies


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