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Canning and Preserving For Dummies, 2nd Edition

Canning and Preserving For Dummies, 2nd Edition

Amelia Jeanroy, Karen Ward

ISBN: 978-0-470-50455-0

Sep 2009

384 pages

In Stock



Everything you need to know to can and preserve your own food

With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.

Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats.

  • Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring
  • Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance
  • Features new recipes that include preparation, cooking, and processing times
  • Amy Jeanroy is the Herb Garden Guide for and Karen Ward is a member of the International Association of Culinary Professionals

If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!

Introduction 1

Part I: Getting Started 7

Chapter 1: A Quick Overview of Everything You Need to Know about Canning and Preserving 9

Chapter 2: Gathering Your Canning and Preserving Gear 17

Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 33

Part II: Water-bath Canning 43

Chapter 4: Come On In, the Water’s Fine! Water-bath Canning 45

Chapter 5: Simply Fruit 57

Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 77

Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces 91

Chapter 8: Pickle Me Timbers! 99

Part III: Pressure Canning 115

Chapter 9: Don’t Blow Your Top: Pressure Canning 117

Chapter 10: Preserving the Harvest: Just Vegetables 133

Chapter 11: Don’t Forget the Meats! 167

Chapter 12: Combining the Harvest: Soups, Sauces, and Beans 185

Part IV: Freezing 199

Chapter 13: Baby, It’s Cold Inside! Freezing Food 201

Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods 213

Chapter 15: Freezing Fruits, Vegetables, and Herbs 221

Part V: Drying and Storing 247

Chapter 16: Dry, Light, and Nutritious: Drying Food 249

Chapter 17: Snacking on the Run: Drying Fruit 259

Chapter 18: Drying Vegetables for Snacks and Storage 279

Chapter 19: Drying Herbs 301

Chapter 20: Root Cellars and Alternative Storage Spaces 315

Part VI: The Part of Tens 327

Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations 329

Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment 335

Appendix: Metric Conversion Guide 339

Index 343