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Amelia Jeanroy
Canning & Preserving For Dummies
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Canning & Preserving For Dummies® To view this book's Cheat Sheet, simply go to
www.dummies.com
and search for “Canning & Preserving For Dummies Cheat Sheet” in the Search box. Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Страница 8
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A Quick Overview of Canning and Preserving
Appreciating the Benefits of Canning and Preserving Your Own Food
WHO’S CANNING TODAY?
Introducing Your Techniques: Canning, Freezing, and Dehydrating
About canning food
Approved methods
Canning methods to avoid
About freezing food
About dehydrating food
Holding the Keys to Canning and Preserving Success
Страница 21
Gathering Your Canning and Preserving Gear
Keeping Basic Kitchen Tools at the Ready
Essential tools and utensils
Important pots, pans, mixing bowls, and more
Specialty equipment to make work easier
Add as needed: Handy but nonessential items
Canning Equipment
Canning vessels
Must-have canning tools
Jar lifter
Foam skimmer
Home-canning jars
Lids and screw bands
MASON JARS
Lid wand
Thin plastic spatula
Wide-mouth canning funnel
Jelly bag or strainer
Stoneware crocks
Required Tools and Equipment for Freezing Food
Necessary Tools and Equipment for Dehydrating Food
Страница 43
On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving
Dispelling Your Fears of Home-Canned and Home-Preserved Food
Preparing your food properly
Packing your jars with care
Taking a closer look at the all-important headspace
Releasing air bubbles from your jars
Choosing the right canning method and following proper procedures
Checking your equipment
Knowing the Acidity Level of Your Food
Adjusting for Your Altitude
Spoiler Alert: Identifying Food Spoilage
Meeting the spoilers
Mold
Yeast
Bacteria
Enzymes
Determining what you need to dispose of
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Come On In, the Water’s Fine! Water-Bath Canning
Water-Bath Canning in a Nutshell
Foods you can safely water-bath can
Key equipment for water-bath canning
The Road to Your Finished Product
Step 1: Getting your equipment ready
Inspect your jars, lids, and screw bands
Wash your jars, lids, and screw bands
Get the kettle water warming
Keeping your equipment and jars hot while you wait to fill them
Step 2: Readying your food
Step 3: Filling your jars
Step 4: Processing your filled jars
Step 5: Removing your filled jars and testing the seals
REPROCESSING UNSEALED JARS
Step 6: Storing your canned food
Adjusting Your Processing Times at High Altitudes
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