Canning & Preserving For Dummies. Amelia Jeanroy
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Canning & Preserving For Dummies ® , 3rd Edition
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Published simultaneously in Canada
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Library of Congress Control Number: 2021935372
ISBN 978-1-119-78778-5 (pbk); ISBN 978-1-119-78780-8 (ebk); ISBN 978-1-119-78779-2 (ebk)
Canning & Preserving For Dummies®
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Table of Contents
1 Cover
4 Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here
5 Part 1: Getting Started Chapter 1: A Quick Overview of Canning and Preserving Appreciating the Benefits of Canning and Preserving Your Own Food Introducing Your Techniques: Canning, Freezing, and Dehydrating Holding the Keys to Canning and Preserving Success Chapter 2: Gathering Your Canning and Preserving Gear Keeping Basic Kitchen Tools at the Ready Canning Equipment Required Tools and Equipment for Freezing Food Necessary Tools and Equipment for Dehydrating Food Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving Dispelling Your Fears of Home-Canned and Home-Preserved Food Knowing the Acidity Level of Your Food Adjusting for Your Altitude Spoiler Alert: Identifying Food Spoilage
6
Part 2: Water-Bath Canning
Chapter 4: Come On In, the Water’s Fine! Water-Bath Canning
Water-Bath Canning in a Nutshell
The Road to Your Finished Product
Adjusting Your Processing Times at High Altitudes
Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit)
Picking and Preparing Your Fresh Fruit
Fresh Fruit Canning Guidelines
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More
Introducing