Canning & preserving for dummies

Book - 2009

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641.4/Jeanroy

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Location	Call Number		Status
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Introduction
Part I. Getting Started
Chapter 1. A Quick Overview of Everything You Need to Know about Canning and Preserving
Chapter 2. Gathering Your Canning and Preserving Gear
Chapter 3. On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving
Part II. Water-bath Canning
Chapter 4. Come On In, the Water's Fine! Water-bath Canning
Chapter 5. Simply Fruit
Chapter 6. Sweet Spreads: Jams, Jellies, Marmalades, and More
Chapter 7. Condiments and Accompaniments: Chutneys, Relishes, and Sauces
Chapter 8. Pickle Me Timbers!
Part III. Pressure Canning
Chapter 9. Don't Blow Your Top: Pressure Canning
Chapter 10. Preserving the Harvest: Just Vegetables
Chapter 11. Don't Forget the Meats!
Chapter 12. Combining the Harvest: Soups, Sauces, and Beans
Part IV. Freezing
Chapter 13. Baby, It's Cold Inside! Freezing Food
Chapter 14. Meals and Snacks in a Snap: Freezing Prepared Foods
Chapter 15. Freezing Fruits, Vegetables, and Herbs
Part V. Drying and Storing
Chapter 16. Dry, Light, and Nutritious: Drying Food
Chapter 17. Snacking on the Run: Drying Fruit
Chapter 18. Drying Vegetables for Snacks and Storage
Chapter 19. Drying Herbs
Chapter 20. Root Cellars and Alternative Storage Spaces
Part VI. The Part of Tens
Chapter 21. Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations
Chapter 22. Ten (Plus) Sources for Canning and Preserving Supplies and Equipment
Appendix: Metric Conversion Guide
Index