A Beginners Guide to Home Canning & Food Preserving: by Mel Jeffreys

By Mel Jeffreys

It truly is an indisputable excitement for the fashionable person to examine the paintings comprehensive by way of his or her personal arms with a feeling of delight and possession. whereas people will not usually starve to dying if we do not shield meals at domestic (as we as soon as may have performed) we nonetheless benefit from the self-reliance that doing so brings.

A novices advisor to domestic Canning & meals keeping is for a person desirous to examine the artwork of domestic Canning. The publication disguise such issues as:

  • History of meals Preservation
  • Definitions of assorted foodstuff upkeep Methods
  • Food safeguard and security Precautions
  • Sourcing instruments, gear and Food
  • Altitude Adjustments
  • Water tub Canning information & strain Canning Details 
  • Recipes together with Jams, Jellies, Butters, Chutneys, Relishes, Pickles and Meat Fish and Poultry

If you're an outdated hand at foodstuff maintaining and canning you could even discover a new recipe integrated in ebook.

Although the canning method is the main hard work extensive approach, all equipment advertise a feeling of delight, accomplishment, and self-reliance. there is not anything like establishing the pantry or freezer door on a frigid winter's day, the place the snow - already as much as the window sills - is coming down so difficult you cannot see your mailbox, and discovering row upon row of well classified produce and meats and remembering once more that if the area ended outdoors your door, your loved ones could nonetheless consume good.

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Additional resources for A Beginners Guide to Home Canning & Food Preserving: Recipes, Jams, Marmalades, Jellies, Chutneys, Relishes Plus More...

Example text

Remove any scum that has formed on the top of the jelly as it rises. Pour the hot liquid into hot, sterile jars, leaving ½ inch [1cm] headspace. Cover the jelly with melted paraffin or sterile jar lids fastened with rings/bands. Store it in a dry, cool, dark place. The high sugar content combined with the acid naturally occurring in the fruit prevents bacteria growth. The pectin level of a fruit can be tested with a simple procedure. To determine when the fruit stock has been reduced enough so that it can serve as a setting agent for jellies made from low-pectin fruit, remove a small sample of the stock into a separate container.

As scary as this information may be, the best way to avoid causing illness for your family or yourself is common sense. In regards to food preservation, most foodborne illness can be avoided if you: Rinse produce under running water, rubbing the entire surface with your clean hands. Don’t allow produce to soak. The extra steps may seem like a lot of work requiring extra time and energy; however, when compared to the time required to recover from a foodborne illness, not to mention the cost of possible hospitalization and medication, it is a minor inconvenience at worst.

Also, find out the reason it blew out and avoid making that mistake again. After interviewing several canners, and in my own experience as well, I have never heard tell of a “blow out”. But I was always reminded to follow instructions carefully. Jars must be manufactured for the canning process. These jars are properly tempered for the extremes in temperature and pressure they will be placed under. Never use old peanut butter or commercial jelly jars. Your jars should be free of cracks and chips.

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