Canning and Preserving: A Fresh, Colorful Look at Myriad Methods of Preserving Food (Idiot's Guides)

Content: Freezing and storing food -- Drying food -- Canning food basics -- Canning fruits and pie fillings -- Jams, jellies, and preserves -- Canning tomatoes and tomato products -- Pickling -- Pressure canning. Abstract: If you have plentiful produce from your garden or your local farmers' market, you need to use it up, or better yet, put it up so you can enjoy it all winter! This guide is packed with easy-to-follow steps for all kinds of food preservation techniques, to help you make the most of your bounty Enjoying locally grown fruits and vegetables year-round has never been easier! Enjoying locally grown fruits and vegetables year round is a pleasure that appeals to a large and growing audience worldwide. Many people, however, are intimidated by the idea of getting started with this traditional skill. Using full-color photos of techniques and tools, and step-by-step instructions, Idiot's Guides®: Canning and Preserving helps readers learn quickly and easily how to store fruits and vegetables for later using various methods. Dozens of basic canning recipes, with variations to make truly unique flavors, are also included. Additional coverage:- Freezing, which is easier and works well for many kinds of foods- The water-bath canning method for jams, pickles, salsas, and other high-acid foods- Pressure-cooking for low-acid foods such as green beans, corn, and potatoes- Picking for cucumbers and a variety of other vegetables- Root-cellaring for apples, carrots, potatoes, and more Enjoying locally grown fruits and vegetables year-round has never been easier! Idiot's Canning and Preserving focuses on step-by-step instructions with full-color photos to help readers of all levels quickly and easily store food using various methods. Dozens of basic canning recipes, with variations to make truly unique flavors, are included. In addition, readers will find easy-to-understand instructions on freezing, water-bath canning, pressure cooking, root-cellaring, and more.