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The Home Canning Guide for Everyone Who Eats
The Home Canning Guide for Everyone Who Eats
The Home Canning Guide for Everyone Who Eats
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The Home Canning Guide for Everyone Who Eats

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Preserve the bounty of your garden, support local growers, claim total control over ingredients, increase your food security, and enjoy great tasting foods that beat the pants off of anything from a factory. All of this is possible with home canning, and you are absolutely capable of mastering this easy-to-learn and affordable food preservation method. Once the commonplace domestic art of most households, home canning faded for a while but is again attracting a new generation of enthusiasts. This short guide quickly presents everything you need to know to safely preserve delicious foods like jams, fruits, relishes, pickles, soups, and most importantly tomatoes. Nothing at the store tastes as good as homemade tomato sauce preserved from tomatoes the day they were picked at the perfect peak of ripeness. Stop wondering if you could can food in your home kitchen and start doing it. This guide is written from the direct experience of the author who uses both the boiling water bath and pressure canning methods to preserve a variety of foods.

This guide specifically addresses how to use a boiling water bath and a pressure canner. You will also learn how to easily decide which one you should use for any specific food. The principles of safety and how to prevent food spoilage are explained. A selection of recipes for popular foods is also included with a detailed emphasis on ways to preserve tomatoes and applesauce. Advice on ways to find affordable fresh local produce is also offered. If you are interested in affordably improving the quality of the food you eat, supporting local food, and expanding the productivity of your home garden, then you definitely need to learn home canning.

LanguageEnglish
PublisherTracy Falbe
Release dateMay 14, 2011
ISBN9781458034649
The Home Canning Guide for Everyone Who Eats
Author

Tracy Falbe

I have been hooked on fantasy and science fiction since preschool when I watched Star Trek the Original Series with my family on TV. Then came Star Wars at the theater when I was 5, and a few years later, I discovered the joys of reading fantasy with the Hobbit and the Lord of the Rings.The elements I like most about the genres are the high stakes (save the world, overthrow the empire, etc.), the diversity of characters, and how magic or extraordinary technology allows plots to expand in interesting ways. The ability of fantasy and sci fi to include analysis and criticisms of social conditions like religion and politics is especially fascinating as well. When this is done in conventional fiction, people and readers descend into arguments about whether an opinion is valid or the historical information is accurate instead of assessing the concepts themselves.Of course, fantasy and sci fi can just be fun as well. I love a good hero or heroine and villains can be the best of all. And there is something therapeutic about picking up a sword or blaster and solving the problems of the world.My taste in genre has inevitably married itself to my love of writing. For some reason I am a person capable of writing novels. The act of creating thousands of pages of fiction does not overwhelm me. Making it a good work of fiction is the hard part that requires countless hours of editing and rewriting and lots of daydreaming too.When I'm not writing, my other passions include cooking, growing food, reducing my plastic waste, raising rabbits, spinning wool, and reading.

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    Book preview

    The Home Canning Guide for Everyone Who Eats - Tracy Falbe

    The Home Canning Guide for Everybody Who Eats

    By Tracy Falbe

    Published by Tracy Falbe at Smashwords.

    Copyright 2011 Tracy Falbe, all rights reserved

    Browse more titles by Tracy Falbe at Smashwords.

    Every effort has been made by the author to present accurate information in this guide, but the author does not claim to present an exhaustive or complete description of the subject. The information presented herein describes the direct experience of the author and presents her research on the subject. The author makes no guaranty of success in pursuit of the projects described in this guide and accepts no liability for the results of any projects described herein as performed by any individual.

    This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

    Unless otherwise specified, the images used in the content and cover of this guide are the author's photographs and copyrighted to the author.

    The author can be contacted at tracy@falbepublishing.com

    Table of Contents

    A note from the author

    Introduction

    How Canning Halts Spoilage

    How to Use a Water Bath Canner

    How to Use a Pressure Canner

    Which method to use? Water Bath or Pressure Canner?

    General Tips for Home Canning

    How to find affordable produce for home canning projects

    How to preserve cherries with home canning

    How to can strawberry jam

    How to can tomatoes

    How to make and can homemade applesauce

    How to safely can vegetables, soups, meats, poultry, and fish

    Making gifts with home canning

    Zucchini Relish Canning Recipe

    Bread and Butter Summer Squash Pickles

    Tomato salsa canning recipe

    Strawberry rhubarb jam canning recipe

    Jalapeno jelly home canning recipe

    Peach marmalade canning recipe

    Conclusion

    A note from the author

    For many years I wanted to learn how to can food. I had a coworker who would bring in jars of the most perfect peaches, and I envied her ability to can them. She told me it was easy. Finally the day came when I decided to get past my fears about creating jars of food poisoning. I studied articles about home canning. I read books about home canning, and then finally I took on a project and did it. Then I did it again and again because it was so satisfying to fill the pantry with jars of food that I preserved myself.

    After two seasons of canning various fruits, jams, and relishes, I was feeling pretty experienced. In August 2008 I was invited to give a demonstration about home canning at the Grange in Chico, California. About 25 people showed up and were very interested in the topic. I was amazed that people showed up to watch me boil water, but it was a good experience. The original materials from that presentation contributed to the core of this guide.

    I have direct experience with the procedures and techniques I explain in this guide. I have preserved the foods and eaten them, and even fed them to my children. No one has ever gotten sick. The food has never been anything except delicious. Home canning is simply a matter of following the right directions and putting in some hard work.

    Please note that there is some repetition of information within the individual recipes. I wrote it this way so that crucial information would be part of every recipe, so you can consult it while working directly within a recipe. To use this short guide, study it so you can absorb the

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