Canning and Preserving for Beginners A Complete Guide to Water Bath and Pressure Canning. Including 101 Easy and Traditional Recipes for a Healthy and Sustainable Lifestyle

229 Pages·2021·26.002 MB·English

by  Miller, Agatha K.

A COMPLETE GUIDE TO WATER BATH
AND PRESSURE CANNING.
INCLUDING 101 EASY AND TRADITIONAL RECIPES
FOR A HEALTHY AND SUSTAINABLE LIFESTYLE.
AGATHA K. MILLER
1
“To my sister Rosemary and my children Tyler and Abigail.”
© Copyright 2020 - All rights reserved. Disclaimer Notice:
The content contained within this book Please note the information contained
may not be reproduced, duplicated within this document is for educational
or transmitted without direct written and entertainment purposes only. All
permission from the author or the effort has been executed to present
publisher. accurate, up to date, and reliable,
complete information. No warranties
Under no circumstances will any blame of any kind are declared or implied.
or legal responsibility be held against the
publisher, or author, for any damages, Readers acknowledge that the author is
reparation, or monetary loss due to the not engaging in the rendering of legal,
information contained within this book. financial, medical or professional advice.
Either directly or indirectly. The content within this book has been
derived from various sources. Please consult
Legal Notice: a licensed professional before attempting
This book is copyright protected. This any techniques outlined in this book.
book is only for personal use. You cannot
amend, distribute, sell, use, quote or By reading this document, the reader
paraphrase any part, or the content within agrees that under no circumstances is the
this book, without the consent of the author responsible for any losses, direct or
author or publisher. indirect, which are incurred as a result of
the use of information contained within
this document, including, but not limited
to, — errors, omissions, or inaccuracies.
3
4
Table of Contents

Introduction..................................................................................................1
CHAPTER 1.Canning fundamentals.........................................................6
CHAPTER 2.Choose the best produce and avoid spoilage......................12
CHAPTER 3.Water Bathing......................................................................16
CHAPTER 4.Water Bathing Recipes - Pickles..........................................23
CHAPTER 5.Jam.......................................................................................40
CHAPTER 6.Jelly and preserves................................................................49
CHAPTER 7.Salsas.....................................................................................61
CHAPTER 8.Pressure canning..................................................................75
CHAPTER 9.Pressure Canning Recipes - Tomatoes...............................83
CHAPTER 10.Vegetables...........................................................................98
CHAPTER 11.Meat, Poultry, Seafood....................................................117
CHAPTER 12.Beans and legumes..........................................................139
CHAPTER 13.Soups and Broths............................................................160
CHAPTER 14.Other preserving methods...............................................179
CHAPTER 15.Meals in Jar......................................................................185
CHAPTER 16.Prepared Meals and Meal Starters...................................210
Conclusion.................................................................................................218
RESOURCES............................................................................................219
REFERENCES..........................................................................................220
GLOSSARY...............................................................................................222
5
Introduction
Canning and home preservation are turning out to be increasingly mainstream because,
with the correct information, individuals can generally have tasty, seasonal food avoiding
spending much money and without added substances or concoction additives. These foods
can be stored in your storage room for a considerable length of time or even years.
Canning and preserving are also useful methods to protect your food from spoilage and
can fit in your busy lifestyle. It is also a fun activity that the whole family can enjoy. You can
make homemade canned food to teach other family members on how to be sustainable and
not rely too much on groceries purchased from the store.
Even if you are using salting, fermentation, or pickling, you will still need glass jars or cans to
put in the product while it is happening or after the process is completed. This is because it
is essential to put it into an airtight container so that the food will not spoil or be exposed to
anything that we don’t want it to be exposed to.
The act of preserving food used to be a necessity, but more often than not food is already
kept for us. Though, now canning and preserving food has become more of a hobby. It’s
not for everyone, but it is a hobby that is enjoyed by a diverse group of people. Canning and
preserving food has made its place in our history, and it is still following us into the future.
Once it was of necessity, but now it is a pleasure for many people to can.
1
The Benefits of Canning and
Preserving
Your Own Food
Canning and preserving are one of the methods to protect your food from spoilage. Below are
the benefits of canning that you can start.
• Convenience: Canning allows you to build a pantry full of homemade foods that can fit
in your busy lifestyle.
• Steady supply of homegrown foods: You can buy canned fruits and vegetables from
the factory in local supermarkets, you really have no idea what kind of ingredients they
put in cans. If you make homemade canned food, you have a stock of fresh and homemade
food that is not only delicious but also healthy.
• Saving on food costs: The purpose of home maintenance is to help you save on food
costs. As you take advantage of fresh food when it is in abundance, you end up saving a lot
on the value of your food.
2
• Home canning is a fun activity: canning at home is a job that the whole family can
enjoy. You can make homemade canned food to teach other family members how to be
sustainable and not rely too much on groceries purchased from the store.
• Achieving a sense of satisfaction: People living in the home can find a sense of
satisfaction when they know they are serving their families foods that are healthy.
• You have control: canning at home and canning requires the use of natural preservatives
such as vinegar, sugar and salt. But because you do the canning yourself, you can control
the amount of sugar, salt and vinegar you use to preserve your food. Unlike canned food
purchased from the store, you have no idea how much sugar or salt they use to preserve
food.
• There are many benefits to canning your food. Take advantage of having more food
options, a steady supply in your closet and overall good health for the family. That being
said, it's essential to learn this crucial skill so that your whole family can benefit from it.
3
History of Canning
Canning is a food preservation method in jars that are
hermetically sealed. Canning can provide a shelf life of 1-5
years although the time differs under different circumstances.
Canned dried lentils, for example, could be edible even after
30 years even though they could have a different appearance,
smell and the nutrients content will have deteriorated.
It all started in the French government during the Napoleonic
wars when Napoleon Bonaparte offered a hefty reward
to anyone who would invent a cheap and convenient way
to preserve a large amount of food for navy and army use.
In 1809, Nicolas Appert who was a brewer and a french
confectioner, in response to the government’s call, discovered
that cooked food in sealed jars did not spoil unless the seal was
leaked.
He, therefore, developed a method of sealing food in a jar
or a bottle, heating it to a certain temperature, maintaining
the temperature for a certain period of time, then keeping
the jar sealed until use. In 1810 Peter Durand patented the
use of iron cans which were tin coated. By 1820, he was
already supplying the royal navy with canned foods in large
quantities.
In the 19th century, Samuel C. Prescott and William
Underwood set canning on a scientific basis in the United
States. They described specific times, temperatures, and
heating requirements to sterilize canned foods.
Pressure canning technology is still developing and some
brands use a single lid that works similarly to the 2 piece lid
design.
4
5