Canning & Preserving For Dummies - Amelia Jeanroy

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target="_blank" rel="nofollow" href="#u7b8599d7-befa-5bff-8c00-7d9a4f5cb5c2">Part 4, Freezing

       Part 5, Dehydrating and Storing

       Part 6, The Part of Tens

      In writing this book, we made some assumptions about you:

       You know your way around a kitchen. You’re familiar with basic cooking techniques and food preparation methods.

       You’ve never canned or preserved food before or have relatively little experience with food preservation methods and want basic, easy-to-understand-and-follow instructions.

       If you have canned and preserved food before, it was long enough ago that you want to find out more about the newer, safer, and easier techniques that are recommended today.

       Perhaps most importantly, you want to stock your kitchen with more natural, healthier, homemade alternatives to standard supermarket fare.

      The following four icons appear throughout this book and point out specific points or remind you of items you’ll want to be sure not to miss.

      

This icon directs you to tips or shortcuts we’ve picked up over the years. The information here makes your work easier and more hassle free.

This icon means, “Okay, you’ve heard this stuff before, but the information is important and bears repeating.”

      

When you see this icon, pay special attention. The information tells you about a potential problem and how to overcome or avoid it.

      

These bits of technical information are interesting, but you can skip them if you want to. Of course, the info contained in these paragraphs makes you seem like you’ve been canning and preserving since you’ve been walking.

      In addition to the abundance of information and guidance related to canning and preserving food that we provide in this book, you get access to even more help and information online at Dummies.com. Check out this book’s online Cheat Sheet. Just go to www.dummies.com and search for “Canning & Preserving For Dummies Cheat Sheet.”

      Although you can start in any portion of this book, don’t skip Chapter 3. It describes safe processing methods and tells you how to identify spoiled food. If you have any doubts about canning and preserving safety, this chapter puts your fears at ease.

      If you want to know about a particular food-preservation method, go to the part devoted to that method. Each one begins with a chapter that explains the technique. Review these initial chapters before selecting a recipe to make sure you have a decent idea what that particular food preservation method requires. If you still can’t decide where to start, review the recipes and start with one that sounds good to you! Then just back-track to the general techniques chapter as you need to. If you’d like to make the Pickled Dilly Beans recipe in Chapter 8, for example, check out Chapter 4 for the basics on water-bath canning. If you want to dehydrate strawberries (you find the recipe in Chapter 17), check out Chapter 16 for general dehydrating information.

      And if you want to jump right in? Go to the Recipes at a Glance page to find a recipe that sparks your interest.

      Getting Started

      Discover the benefits of canning and preserving your own foods.

      Find the best tools for each type of food preservation.

      Dispel the rumors you may have heard about preserving food.

      Grasp how and why safety recommendations exist for all types of recipes.

      A Quick Overview of Canning and Preserving

      IN THIS CHAPTER

      

Discovering the world of canning and preserving

      

Understanding the whys and hows of canning and preserving

      

Preparing yourself for safely canning and preserving your foods

      

Becoming a successful food canner and preserver

      Over the years, because of our busy lifestyles and the convenience of refrigeration and supermarkets, the art of canning and preserving has declined. Other than jams and jellies, many people started thinking of canning as sort of a novelty hobby. But today, there is a renewed interest in learning this art. People are now more concerned about food shortages, and are starting, or expanding on, home gardens. People also want to have more control over, and knowledge about, where their food comes from. As a result, more people are finding that canning and preserving foods is an inexpensive and easy way to keep a full pantry year-round.

      This chapter gives you an overview of the four canning and preserving techniques presented in this book — water-bath canning, pressure canning, freezing, and dehydrating — and explains the benefits, both practical and emotional, that canning and preserving your own foods can provide.

      If you’re new to canning and preserving, don’t be overwhelmed or scared off by the rules. This book walks you through easy, step-by-step instructions for each technique. After you understand the basic procedures for a method, like water-bath canning, it’s just a matter of concentrating on closely following your recipe.

      Canning and preserving are ways to protect food from spoilage so you can use it at a later time. Some methods, like dehydrating (also referred to as drying), date back to ancient times; others, like canning, are a little more recent. There’s no doubt that being able to offer fresh-tasting, home-canned or home-preserved foods to your family and friends throughout the year is definitely satisfying.

      Whatever food-preservation method you choose (this

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