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Jackie Callahan Parente
Canning Essentials
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Contents
INTRODUCTION
CHAPTER 1 A Contemporary Perspective
THE REAL CONVENIENCE FOOD
IT’S ONLY NATURAL
BUT IS IT NUTRITIOUS?
A BIT OF HISTORY
WHERE IT BEGAN
WHERE CANNING COMES IN
REALLY GREEN GREENS: A WORD ABOUT SUSTAINABILITY
CHAPTER 2 Planning for Success
WHAT CAN YOU PRESERVE?
WHERE TO START
WHAT WORKS AND WHAT DOESN’T
CHOOSING THE METHOD THAT’S RIGHT FOR YOU
FREEZING AND FLASH FREEZING
WATER-BATH CANNING
PRESSURE CANNING
SPOILAGE: SIMPLE BIOLOGY AND CHEMISTRY
HOW ACID AND HEAT WORK TOGETHER IN FOOD PRESERVATION
HOT STUFF
HOW ACID FITS IN
PUTTING THEM TOGETHER
A FINAL NOTE ON FOOD SAFETY
PLANNING: YOUR KEY TO SUCCESS
STEP 1: WHAT AND HOW MUCH?
STEP 2: WHERE TO GET IT?
STEP 3: WHICH METHOD TO USE?
STEP 4: WHEN’S THE BEST TIME?
STEP 5: EQUIPMENT AND INGREDIENT CHECK
STEP 6: CONSIDER THE LOGISTICS
STEP 7: JUST DO IT!
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