The Complete Book of Home Canning.

ISBN:

9781632208866

Title:

Author:

Agriculture.

Personal Author:

Agriculture.

Physical Description:

1 online resource (221 pages)

Contents:

Intro -- Title Page -- Copyright -- Acknowledgments -- Preface -- For Safety's Sake -- Do Your Canned Foods Pass This Test? -- Determining Your Altitude Above Sea Level -- Table of Contents -- Guide 1. Principles of Home Canning -- Why can foods? -- How canning preserves foods -- Ensuring safe canned foods -- Ensuring high-quality canned foods -- Jars and lids -- Recommended canners -- Selecting the correct processing time -- Using tables for determining proper process times -- Cooling jars -- Testing jar seals -- Reprocessing unsealed jars -- Storing canned food -- Identifying and handling spoiled canned food -- Preparing pickled and fermented foods -- Preparing butters, jams, jellies, and marmalades -- Canned foods for special diets -- Canning fruit-based baby foods -- How much should you can? -- Guide 2. Selecting, Preparing, and Canning Fruit and Fruit Products -- General -- Preparing and using syrups -- Apple butter -- Apple juice -- Apples-sliced -- Apple sauce -- Spiced apple rings -- Spiced crab apples -- Apricots-halved or sliced -- Berries-whole -- Berry syrup -- Cantaloupe pickles -- Cantaloupe pickles, no sugar added -- Cherries-whole -- Cranberry orange chutney -- Figs -- Fruit purees -- Grapefruit and orange sections -- Grape juice -- Grapes-whole -- Mango chutney -- Mango sauce -- Mixed fruit cocktail -- Nectarines-halved or sliced -- Peaches-halved or sliced -- Pears-halved -- Pears, Asian-halved or sliced -- Pineapple -- Plums-halved or whole -- Rhubarb-stewed -- Zucchini-pineapple -- Fruit salsas -- Spicy cranberry salsa -- Mango salsa -- Peach salsa -- Peach apple salsa -- Pie fillings -- Apple pie filling -- Blueberry pie filling -- Cherry pie filling -- Festive mincemeat -- Green tomato pie filling -- Peach pie filling -- Process times for some acid foods in a dial-gauge pressure canner.

Process times for some acid foods in a weighted-gauge pressure canner -- Guide 3. Selecting, Preparing, and Canning Tomatoes and Tomato Products.65 -- General -- Tomato juice -- Tomato and vegetable juice blend -- Tomatoes-crushed -- Standard tomato sauce -- Tomatoes-whole or halved (packed in water) -- Tomatoes-whole or halved (packed in tomato juice) -- Tomatoes-whole or halved (packed raw without added liquid) -- Tomatoes with okra or zucchini -- Tomatillos -- Spaghetti sauce without meat -- Spaghetti sauce with meat -- Mexican tomato sauce -- Easy hot sauce -- Cayenne pepper sauce -- Tomato ketchup -- Country western ketchup -- Blender ketchup -- Salsa recipes -- Selection and preparation of ingredients -- Chile salsa (hot tomato-pepper sauce) -- Chile salsa II -- Tomatillo green salsa -- Tomato salsa using paste tomatoes -- Tomato salsa using slicing tomatoes -- Tomato/green chile salsa -- Tomato/tomato paste salsa -- Tomato taco sauce -- Guide 4. Selecting, Preparing, and Canning Vegetables and Vegetable Products -- Asparagus-spears or pieces -- Beans or peas-shelled, dried -- Beans, baked -- Beans, dry, with tomato or molasses sauce -- Beans, fresh lima-shelled -- Beans, snap and Italian-pieces -- Beets-whole, cubed, or sliced -- Carrots-sliced or diced -- Corn-cream style -- Corn-whole kernel -- Mixed vegetables -- Mushrooms-whole or sliced -- Okra -- Peas, green or English-shelled -- Peppers -- Potatoes, sweet-pieces or whole -- Potatoes, white-cubed or whole -- Pumpkins and winter squash-cubed -- Soups -- Spinach and other greens -- Squash, winter-cubed -- Succotash -- Guide 5. Preparing and Canning Poultry, Red Meats, and Seafoods -- Chicken or rabbit -- Ground or chopped meat -- Strips, cubes, or chunks of meat -- Meat stock (broth) -- Chile con carne -- Clams -- King and Dungeness crab meat -- Fish in pint jars -- Fish in quart jars.

Oysters -- Smoked fish -- Tuna -- Guide 6. Preparing and Canning Fermented Foods and Pickled Vegetables -- Selection of Fresh Cucumbers -- Low-temperature pasteurization treatment -- Suitable containers, covers, and weights for fermenting food -- Salts used in pickling -- Fermented foods -- Dill pickles -- Sauerkraut -- Cucumber Pickles -- Bread-and-butter pickles -- Quick fresh-pack dill pickles -- Sweet gherkin pickles -- 14-day sweet pickles -- Quick sweet pickles -- Other Vegetable Pickles -- Pickled asparagus -- Pickled dilled beans -- Pickled three-bean salad -- Pickled beets -- Pickled carrots -- Pickled baby carrots -- Pickled cauliflower or Brussels sprouts -- Chayote and jicama slaw -- Bread-and-butter pickled jicama -- Marinated whole mushrooms -- Pickled dilled okra -- Pickled pearl onions -- Marinated peppers -- Pickled bell peppers -- Pickled hot peppers -- Pickled jalapeno pepper rings -- Pickled yellow pepper rings -- Pickled sweet green tomatoes -- Pickled mixed vegetables -- Pickled bread-and-butter zucchini -- Pickled Vegetable Relishes -- Chayote and pear relish -- Piccalilli -- Pickle relish -- Pickled corn relish -- Pickled green tomato relish -- Pickled horseradish sauce -- Pickled pepper-onion relish -- Spicy jicama relish -- Tangy tomatillo relish -- Pickled Foods for Special Diets -- No sugar added pickled beets -- No sugar added sweet pickle cucumber slices -- Reduced-sodium sliced dill pickles -- Reduced-sodium sliced sweet pickles -- Guide 7. Preparing and Canning Jams and Jellies -- Making jelly without added pectin -- Extracting juices and making jelly -- Making jam without added pectin -- Making jams and jellies with added pectin -- Pear-apple jam -- Strawberry-rhubarb jelly -- Blueberry-spice jam -- Grape-plum jelly -- Golden pepper jelly -- Making reduced-sugar fruit spreads -- Peach-pineapple spread.

Refrigerated apple spread (made with gelatin) -- Refrigerated grape spread (made with gelatin) -- Remaking soft jellies -- Glossary of Terms -- Index of Foods.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York :

Skyhorse Publishing Company, Incorporated,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.42	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

The ultimate, authortative guide to home canning, direct from the US Government!

Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The Complete Book of Home Canning is a comprehensive guide to canning put out by the United States Department of Agriculture.

The first part of the book explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part is a series of canning guides for specific foods: fruit; tomatoes; vegetables; poultry, red meat, and seafood; fermented foods and vegetables; and jams and jellies. contains many new research-based recommendations for canning safer and better quality food at home.

The Complete Book of Home Canning an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices. This latest Skyhorse Publishing edition features practical full-color illustrations as well has full-color photos showing the ingredients and techniques described.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Author Notes

The US Department of Agriculture is responsible for developing and executing federal government policy on farming, agriculture, forestry, and food. It also authors The Encyclopedia of Wood and is headquartered in Washington, DC.