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Canning and Preserving for Dummies


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Table of Contents

Introduction 1 Part I: Getting Started 7 Chapter 1: A Quick Overview of Everything You Need to Know about Canning and Preserving 9 Chapter 2: Gathering Your Canning and Preserving Gear 17 Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 33 Part II: Water-bath Canning 43 Chapter 4: Come On In, the Water?s Fine! Water-bath Canning 45 Chapter 5: Simply Fruit 57 Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 77 Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces 91 Chapter 8: Pickle Me Timbers! 99 Part III: Pressure Canning 115 Chapter 9: Don?t Blow Your Top: Pressure Canning 117 Chapter 10: Preserving the Harvest: Just Vegetables 133 Chapter 11: Don?t Forget the Meats! 167 Chapter 12: Combining the Harvest: Soups, Sauces, and Beans 185 Part IV: Freezing 199 Chapter 13: Baby, It?s Cold Inside! Freezing Food 201 Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods 213 Chapter 15: Freezing Fruits, Vegetables, and Herbs 221 Part V: Drying and Storing 247 Chapter 16: Dry, Light, and Nutritious: Drying Food 249 Chapter 17: Snacking on the Run: Drying Fruit 259 Chapter 18: Drying Vegetables for Snacks and Storage 279 Chapter 19: Drying Herbs 301 Chapter 20: Root Cellars and Alternative Storage Spaces 315 Part VI: The Part of Tens 327 Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations 329 Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment 335 Appendix: Metric Conversion Guide 339 Index 343

About the Author

Amelia Jeanroy is a syndicated columnist and the Herb Gardens Guide at 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.

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