Canning and Preserving for Beginners : A Complete Guide to Water Bath and Pressure Canning. Including 101 Easy and Traditional Recipes for a Healthy and Sustainable Lifestyle

When your fruits and veggies are not seasonal, the amount of crucial nutrients inside is not anywhere near their real value, so they are not as useful anyway. Luckily, there are tools you can use to maintain the value and life-spam of these nutrient-rich foods, and one of the best tools I know of is Food Preservation. Canning is also a fun activity that the whole family can enjoy. You can make homemade canned food to teach other family members on how to be sustainable and not rely too much on groceries purchased from the store. And trust me, you don’t need to have some superior cooking skills to make it work! Inside this book, you will find all the most important things you need to know about food preservation and how you can use it to stack your home with healthy and delicious food for the entire year. Take a look at just a few things you’ll discover inside this book: My first steps into canning and preserving food – a complete introduction for beginners Basic equipment and safety tips! How do you actually use water bathing in food preservation? What is pressure canning, and how do you use it effectively? How to preserve vegetables, beans and legumes Some of the best recipes for Meat, Poultry, Seafood, Beans, and Legumes preserving Over 100 proven tasty recipes for your everyday pleasures and weekend celebrations ...and much more! Introduction..................................................................................................1 CHAPTER 1.Canning fundamentals.........................................................6 CHAPTER 2.Choose the best produce and avoid spoilage......................12 CHAPTER 3.Water Bathing......................................................................16 CHAPTER 4.Water Bathing Recipes - Pickles..........................................23 CHAPTER 5.Jam.......................................................................................40 CHAPTER 6.Jelly and preserves................................................................49 CHAPTER 7.Salsas.....................................................................................61 CHAPTER 8.Pressure canning..................................................................75 CHAPTER 9.Pressure Canning Recipes - Tomatoes...............................83 CHAPTER 10.Vegetables...........................................................................98 CHAPTER 11.Meat, Poultry, Seafood....................................................117 CHAPTER 12.Beans and legumes..........................................................139 CHAPTER 13.Soups and Broths............................................................160 CHAPTER 14.Other preserving methods...............................................179 CHAPTER 15.Meals in Jar......................................................................185 CHAPTER 16.Prepared Meals and Meal Starters...................................210 Conclusion. ... .... ... . ... .... ... . ... ... .... .... .... .... ... . ... .... .... .... ... .... ...218 RESOURCES............................................................................................219 REFERENCES..........................................................................................220 GLOSSARY...............................................................................................222