Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 11

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.