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Canning and Preserving All-in-One For Dummies (1118034198) cover image

Canning and Preserving All-in-One For Dummies

ISBN: 978-1-118-03419-4
Paperback
696 pages
October 2011
US $25.99 Add to Cart

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Other Available Formats: E-book
Introduction 1

Book I: Getting Started with Canning and Preserving 7

Chapter 1: The Art and Science of Canning and Preserving 9

Chapter 2: Gathering Your Ingredients 21

Chapter 3: Assembling Your Canning and Preserving Equipment 29

Book II: Water-Bath Canning with Fruits 49

Chapter 1: Discovering Water-Bath Canning 51

Chapter 2: Canning Fruit 65

Chapter 3: Canning Tomatoes 87

Chapter 4: Sweet Spreads: Jams, Jellies, and Butters 97

Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats 113

Book III: Mastering the Art of Pickling 125

Chapter 1: Getting Started with Pickling 127

Chapter 2: Pickling Fruits and Veggies 135

Chapter 3: Pickling Meat, Fish, and Eggs 155

Book IV: Fermenting and Brewing 167

Chapter 1: Fermenting for Nutrition 169

Chapter 2: Fermenting Fruits and Veggies 175

Chapter 3: Fermenting Beans 191

Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods 197

Chapter 5: Working with Breads and Grains 213

Chapter 6: Beer-Brewing Basics 229

Chapter 7: Making Your Own Ales, Lagers, and Other Beers 259

Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha 273

Book V: Pressure Canning 291

Chapter 1: Holding Up Under Pressure 293

Chapter 2: Canning Veggies 309

Chapter 3: Canning Meats and Seafood 337

Chapter 4: Mixing It Up: Soups, Beans, and Combos 357

Book VI: Freezing 375

Chapter 1: Getting into the Big Chill 377

Chapter 2: Freezing Fruits 389

Chapter 3: Freezing Veggies Like a Pro 403

Chapter 4: Freezing Fresh Herbs 419

Chapter 5: Freezing Poultry, Meat, and Seafood 431

Chapter 6: Freezing Prepared Foods: Meals and Snacks 441

Book VII: Drying and Root Cellaring 451

Chapter 1: Getting a Big-Picture Look at Drying Foods 453

Chapter 2: Drying Fruits and Vegetables 463

Chapter 3: Drying Herbs 493

Chapter 4: Drying Meats 507

Chapter 5: Planning Your Root Cellar 523

Chapter 6: Preparing and Cellaring Veggies and Fruit 531

Book VIII: Smoking, Salting, and Curing 539

Chapter 1: Keeping Meats 541

Chapter 2: Taking on Smoked Meats 549

Chapter 3: Curing and Salting 567

Chapter 4: Making Sausages 579

Book IX: Juicing 597

Chapter 1: Juicing for Better Health 599

Chapter 2: Juicing Fruits and Veggies 605

Chapter 3: Juicing for Health: Detoxification 619

Index 635

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