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Description
Table of Contents
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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.
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