When your fruits and veggies are not seasonal, the amount of crucial nutrients inside is not anywhere near their real va
521 38 1MB
English Pages 229 Year 2021
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