Trova il tuo prossimo libro preferito

Abbonati oggi e leggi gratis per 30 giorni
Canning And Preserving: A Guide To Home Canning For Everyday Cook And Chef

Canning And Preserving: A Guide To Home Canning For Everyday Cook And Chef

Leggi anteprima

Canning And Preserving: A Guide To Home Canning For Everyday Cook And Chef

valutazioni:
2/5 (1 valutazione)
Lunghezza:
42 pagine
29 minuti
Pubblicato:
Jan 11, 2014
ISBN:
9781630227791
Formato:
Libro

Descrizione

"Canning And Preserving: A Guide To Home Canning For Everyday Cook And Chef" helps individuals to learn the proper methods to can foods and also the best foods that are suited for the canning process. The process of canning is beneficial for quite a number of reasons, one being the ability to can and store foods for periods when they are not available for sale. It is also a great way to preserve food that you bought in bulk at much cheaper price. This book is geared toward those individuals who opt to do their own canning at home. The instructions are simple and all of the precautions that need to be adhered to are highlighted. Some great canning recipes are also included as a bonus.
Pubblicato:
Jan 11, 2014
ISBN:
9781630227791
Formato:
Libro

Informazioni sull'autore

Jana Duncan grew up watching her grandparents canning foods and when she was old enough they started to teach her how to do basic canning. She was a pretty good student and learned rather quickly. In no time she was canning foods all by herself with little supervision. She carried the techniques that she had learned into her adult life and when she was living on her own, it took her no time to start canning foods for herself. Pretty soon her neighbors were getting lesson on canning from her. Following through on this interest she made the decision to put together a book that would help others to learn the basics of canning as well.

Correlato a Canning And Preserving

Libri correlati
Articoli correlati

Anteprima del libro

Canning And Preserving - Jana Duncan

scarcity.

Chapter 1- What is Home Canning & Preserving?

Home food preserving is making a comeback in light of concerns about health risks from commercial preservation methods. Home food preservation enthusiasts also point to the savings that are possible by buying and preserving things like meat at bulk prices and preserving it. Buying seasonal fruits and vegetables at their lowest prices of the year or producing them from your own garden and preserving them is also an excellent way of having great tasting food all year long and saving a lot of money.

There are many methods of preserving food and commercial methods have increasingly relied on the addition of artificial preservatives to eliminate and control mold or fungus and reduce oxidation of food ingredients. These additives have the advantage of greatly extending shelf life and allowing food to be shipped further and stored longer before it is ultimately consumed.

Home food preservation avoids many of the additives used in commercial food industry and relies on some old techniques with the help of some new technology. Here are some of the most popular home food preservation techniques that are making a comeback.

Canning can be used to prolong the shelf life of a wide variety of fruits, vegetables and even meat. Canning fresh fruits and vegetables is the most common type of home canning. The fresh fruits or vegetables are carefully selected, cleaned to remove stems, dirt, leaves etc. and then sometimes peeled. Before being placed in jars the jars are placed in boiling water to sterilize them. The fruits or vegetables are then heated and depending on the type of fruit or vegetable, acid, such as vinegar or lemon juice is added and they are sealed in the jars. Fruits that are slightly acidic lend themselves well to canning without additional acid. Many recipes for canning include either syrup, a mixture including sugar, or brine, a salty mixture.

Making jam was a traditional activity in most early North American homesteads. Homesteading families would cultivate their own strawberries and raspberries and go in search of wild blueberries, loganberries, chokecherries and the like. All of the fruit from the summer would be either canned or made into jam. Making jam is very similar to canning fruit with the addition of a thickening agent. Sometimes the thickening agent can simply be more sugar or you can use pectin. Basic fruit jams can also be

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!
Pagina 1 di 1

Recensioni

Cosa pensano gli utenti di Canning And Preserving

2.0
1 valutazioni / 1 Recensioni
Cosa ne pensi?
Valutazione: 0 su 5 stelle

Recensioni dei lettori

  • (2/5)
    2.25 StarsA brief intro to basic canning. It's not very long and some of it is repetitive, but there are some meat and vegetable canning recipes near the end. This ebook is not comprehensive.LT Member Giveaway