Preserving: The canning and freezing guide for all seasons

A Seasonal Guide to Food Preservation
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Contents:

  • See a Problem?
  • Home Canning Made Easy: 3 Canning Myths You Need to Forget
  • It’s time to start planning for home canning and preservation season – News from Extension
  • This 500-page tome is packed with more than just pickles.
  • Preserving | Pat Crocker
  • Review: Preserving: the Canning and Freezing Guide for All Seasons

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    See a Problem?

    More From Cooking Tips. And to rest on our laurels a little. While pickling, for example, you may have to soak the vegetables for a few hours before cooking them in a salt-and-vinegar solution called brine. Some of you will be able to start it much earlier, others later. A checklist of other equipment would include: Jars not chipped , new lids, sharp knife, clean cloths, measuring cups, garbage container, cooling area, newspaper, pad, sugar, cardboard, racks or board, salt, hot pads, rings, funnel, and jar lifter. Research is done continually to provide the basis for updated recommendations. Fruits that tend to be low in pectin are apricots, blueberries, cherries, peaches, pears, pineapples, raspberries, and strawberries.

    Community Reviews. Showing Rating details.

    Sort order. Nov 25, Katherine marked it as to-read Shelves: cook-books , canning.

    Home Canning Made Easy: 3 Canning Myths You Need to Forget

    Recipes from here I'd like to try: - Vanilla pears in orange wine syrup - Persimmons in rosehip syrup - Sweet pickled brussels sprouts - Moroccan cabbage - Garlic, onion and cherry chutney - Roasted onion and garlic marmalade - Cinnamon-scented parsnip pear jam - Lemon chutney - Pomegranate pepper jelly.

    Jul 02, Jennifer rated it liked it Shelves: finished.

    The book offers up a nice primer on preserving as categorized by food type. As an experienced canner, I found the book a bit lacking when wide ranging recipe inspiration is what you're seeking. Found a couple of recipes I might try this season.

    It’s time to start planning for home canning and preservation season – News from Extension

    Jun 21, Susie rated it really liked it Shelves: cooking-gardening. Made so far: Frozen Cole Slaw Persillade. There are no discussion topics on this book yet. About Pat Crocker. Now is a good time to inspect canners or food dehydrators to make sure all equipment is in working condition. And start now to collect approved canning jars and lids for use during the season.

    Ingredients to look for

    Canning jars that use two-piece, self-sealing metal lids are recommended for home canning. Jars should be free of nicks or scratches. Metal screw bands that are not bent or rusted can be reused.

    This 500-page tome is packed with more than just pickles.

    Have dial — gauge pressure canners tested for accuracy. A pressure canner is essential for canning low-acid vegetables, meats, fish and poultry.

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    Pressure canners come with either a dial-gauge or a weighted-gauge. Dial-gauge pressure canners should be tested each year for accuracy.

    Most county UW-Extension offices offer free dial-gauge testing; call ahead for availability of this service. Always followan up-to-date tested recipe from a reliable source. It's such a shame we can't have this experience all year long.

    Preserving | Pat Crocker

    But wait We can can not the dance. Canning and freezing are tried and true methods to preserve the bounty of summer throughout the winter months. Here are some quick tips for those of you wanting to preserve your little bit of summer. KNOW THE RULES: Canning is a great way to be environmentally friendly, be economical by buying produce in season and cheaper and eat local all year round, but it can also cause certain health risks such as botulism, a toxin associated with improper canning.

    Review: Preserving: the Canning and Freezing Guide for All Seasons

    Using trusted and tested recipes from reputable sources, reading the recipe through to familiarize yourself with the process, obtaining the proper equipment and monitoring the process are all ways to reduce the incidence of this food borne pathogen. Check out EatRight Ontario's webpage on home canning before you start. Scour the internet or cookbooks for recipes such as tomato sauce, vegetable soups, sauces, fruit spreads and chutneys.

    Look for trusted and tested recipes that produce smaller batches for home canning and those that do not use any added sugar or salt. Assess the amount of space you'll need to store your cans in a cool dark place.