eBook Idiot's Guides: Canning and Preserving, 1st Edition

  • Trish Sebben-Krupka
  • Published By:
  • ISBN-10: 1615645225
  • ISBN-13: 9781615645220
  • DDC: 641.42
  • Grade Level Range: 12th Grade +
  • 288 Pages | eBook
  • Original Copyright 2014 | Published/Released October 2014
  • This publication's content originally published in print form: 2014
  • Price:  Sign in for price

Table of Contents

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Contents.
Introduction.
1: Freezing and Storing Food.
2: Tools and Equipment for Freezing Food.
3: Freezing Basics.
4: Steps for Freezing Food.
5: Freezing Fruits.
6: Freezing Vegetables.
7: Freezing Herbs.
8: Freezing Prepared Foods.
9: Cellaring Foods in Cold Storage.
10: Drying Food.
11: Tools and Equipment for Drying Food.
12: Alternative Dehydrating Methods.
13: Drying Whole and Sliced Fruits.
14: Drying Berries.
15: Making Fruit Leathers.
16: Drying Vegetables.
17: Sun-Dried Tomatoes.
18: Drying Chiles.
19: Drying Corn.
20: Drying Beans and Peas.
21: Air-Drying Herbs.
22: Drying Herbs in a Dehydrator.
23: Drying Seeds.
24: Drying Nuts.
25: Canning Food Basics.
26: Tools and Equipment for Canning Food.
27: The Science Behind Canning.
28: Food Safety and Safe Food Handling.
29: Kitchen Sanitation.
30: Foods Recommended for Boiling-Water Canning.
31: Foods Recommended for Pressure Canning.
32: Preparing the Jars and Equipment.
33: Preparing the Food.
34: Processing the Food and Jars.
35: Boiling-Water Canning Processing Times.
36: Troubleshooting the Canning Process.
37: Identifying and Disposing of Spoiled Food.
38: Canning Fruits and Pie Fillings.
39: Canning Whole and Sliced Fruits.
40: Choosing and Making Canning Liquids.
41: Preparing Fruits for Canning.
42: Processing Times for Fruits.
43: Canned Peaches.
44: Apricot Nectar.
45: Canned Sweet or Sour Cherries.
46: Canned Blueberries.
47: Cinnamon Applesauce.
48: Canned Pear Halves.
49: Canned Whole Plums.
50: Canned Orange and Grapefruit Sections.
51: Making Pie Fillings.
52: Peach Pie Filling.
53: Apricot Pie Filling.
54: Cherry Pie Filling.
55: Apple Pie Filling.
56: Blueberry Pie Filling.
57: Tips for Successful Pie Fillings.
58: Jams, Jellies, and Preserves.
59: All about Jams, Jellies, and Preserves.
60: All about Pectin.
61: Testing Gel Stages.
62: Making Traditional Jam, Preserves, Conserves, and Marmalade.
63: Traditional Strawberry Jam.
64: Traditional Apricot Jam.
65: No-Cook Peach Freezer Jam.
66: Blueberry Freezer Jam.
67: Pineapple Jam (with Pectin).
68: Mixed-Berry Jam (with Pectin).
69: Valencia Orange–Ginger Marmalade.
70: Cranberry Conserve.
71: Preparing Jellies.
72: Concord Grape Jelly (No Pectin).
73: Tart Cherry-Apple Jelly (with Pectin).
74: Making Fruit Butter.
75: Apple Butter.
76: Pear Butter.
77: Canning Tomatoes and Tomato Products.
78: Tomato Canning Basics.
79: Troubleshooting Canned Tomatoes.
80: Canning Whole Tomatoes.
81: Tomato Juice.
82: Tomato Sauce.
83: Making Salsa.
84: Plum Tomato Salsa.
85: Canned Whole Tomatillos.
86: Hot Salsa Verde.
87: Ketchup.
88: Barbecue Sauce.
89: Tomato Jam.
90: Green Tomato Marmalade.
91: Pickling.
92: Tools and Equipment for Pickling.
93: Pickling Basics.
94: Making Quick-Pack (Fresh-Pack) Pickles.
95: Quick-Pack Dill Pickles.
96: Sweet and Spicy Pickles.
97: Pickled Green Beans.
98: Marinated Pickled Peppers.
99: Pickled Asparagus.
100: Watermelon Rind Pickles.
101: Peach Pickles.
102: Pear Pickles.
103: Making Fermented Foods.
104: Kosher Half-Sour Pickles.
105: Kimchi.
106: Sauerkraut.
107: Preparing Relishes and Chutneys.
108: Cranberry-Apple Chutney.
109: Mango Chutney.
110: Hot Dog Relish.
111: Sweet Onion Relish.
112: Corn Relish.
113: Sweet Pepper Relish.
114: Mixed Vegetable Relish.
115: Spicy Pickled Brussels Sprouts.
116: Pressure Canning.
117: Pressure Canning Basics.
118: Pressure Canner Components and Maintenance.
119: Using a Pressure Canner Safely.
120: Steps for Pressure Canning.
121: Pressure Canning Troubleshooting.
122: Canned Green Beans.
123: Italian-Style Green Beans with Tomatoes.
124: Asparagus.
125: Carrots.
126: Dried Beans or Field Peas.
127: Beans with Tomato-Molasses Sauce.
128: Whole-Kernel Corn.
129: Cream-Style Corn.
130: Peas: Green or English.
131: Mushrooms: Whole or Sliced.
132: Lima Beans.
133: Succotash.
134: Potatoes.
135: Sweet Potatoes.
136: Peppers.
137: Greens.
138: Stewed Tomatoes.
139: Spaghetti Sauce.
Appendix A: Glossary.
Appendix B: References and Further Reading.
Index.
Other Backmatter.
About the Author.