Food Canning: How To Safely Preserve Foods by Rashelle Johnson

By Rashelle Johnson

If you are drawn to getting began canning meals, you would like this convenient guide.

This publication covers the entire secure domestic canning methods.

Food canning is a smart method to look after the tasty meals you may have grown on your backyard so that you can get pleasure from them year-round. it is also if you want to organize for emergency, simply because canned meals would not have to be refrigerated.

You can properly shop canned meals in a funky, darkish position for a 12 months or extra with no fear of them going undesirable.

The themes coated during this publication comprise the following:

  • Why you have to be canning food.
  • What you must start canning (it's now not as pricey as you think).
  • Pressure canning.
  • Water bathtub canning.
  • How to can fruit, greens, fowl, seafood and meat.
  • Canning jams and jellies.
  • How to can your favourite soups.
  • The 6 most typical canning difficulties and the way to prevent them.
  • Unsafe canning tools that are supposed to be avoided.

This e-book is ideal for someone trying to get into the area of nutrition canning and comprises sufficient complicated assistance and methods to make it necessary for the intermediate to complex canner.

Buy this publication now if you are contemplating canning or are already canning and wish to streamline the process.

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Additional resources for Food Canning: How To Safely Preserve Foods

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5. Boil for 25 minutes. Add an additional minute boiling time for each 1000 feet you are above sea level. Apricots Figure 9: Use ripe apricots for best results. Apricots are an easy item to can. You don't need to peel them if you use the canning method laid out below. Ingredients: 3 cups honey. 6 cups water. Apricots. Instructions: 1. Make a syrup by mixing 3 cups of honey with 6 cups of water. Mix in a saucepan and simmer until the honey dissolves in the water. 2. Remove pits from apricots by slicing them in half and pulling out the pit.

3. Add the berries, the pectin and a half cup of sugar to a large pot and bring to a full boil. Once the mixture is boiling, add the rest of the sugar and boil for another minute or two. 4. Remove any foam from the top of the mixture, then test the jam for thickness by removing a spoonful and letting it cool to room temperature. If you're happy with the thickness, the jam is ready to be canned. To make the jam thicker, add more pectin and boil the mixture for another minute or two. 5. Add the jam to the canning jars and stir it up one last time before putting the lids on.

Nutmeg, to taste. Instructions: 1. Slice the apples and put in a large pot. Be sure to leave room to stir the apples, as they'll stick to the bottom of the pot and burn if you don't stir them. If you don't have a strainer, be sure to core and skin the apples. 2. Add a cup of water to the apples and let simmer until soft. Stir every once in a while to prevent the apples on the bottom of the pot from burning. 3. Once the apples are soft, push them through your strainer to separate out the skin and core.

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