Canning and Preserving All-in-One For Dummies

795 Pages·2011·22.32 MB·English

by  Consumer Dummies

Canning and Preserving All-in-One For
®
Dummies
Visit www.dummies.com/cheatsheet/canningpreservingaio to
view this book's cheat sheet.
Table of Contents
Introduction
About This Book
Conventions Used in This Book
Foolish Assumptions
How This Book Is Organized
Book I: Getting Started with Canning and Preserving
Book II: Water-Bath Canning with Fruits
Book III: Mastering the Art of Pickling
Book IV: Fermenting and Brewing
Book V: Pressure Canning
Book VI: Freezing
Book VII: Drying and Root Cellaring
Book VIII: Smoking, Salting, and Curing
Book IX: Juicing
Icons Used in This Book
Where to Go from Here
Book I: Getting Started with Canning and Preserving
Chapter 1: The Art and Science of Canning and Preserving
Reaping the Benefits
Who’s Canning and Preserving?
Meeting the Methods
Canning food
Freezing food
Drying food
Smoking, salting, and curing food
Fermenting foods and drinks
Juicing
Taking on Technical Matters
Know the acidity level of your food
Follow the rules
Avoiding and Detecting Spoilage
Meeting the spoilers
Steering clear of spoilage
Detecting spoiled foods
Chapter 2: Gathering Your Ingredients
The Product: Fresh Is Best
Buying local
Choosing the best varieties
Picking perfect produce
What You Need to Know about Water
Examining your water source
Understanding water impurities
Sourcing Your Salt
Choosing the right salt
Avoiding salty problems
Making Sense of Sweeteners
Meeting the sugars
Getting to know the new sweeteners
Chapter 3: Assembling Your Canning and Preserving Equipment
Assembling Your Tools
Basic tools and utensils
Pots, pans, bowls, and more
Tried-and-true timesavers
Choosing Your Canning Gear
Canning vessels
Jars and lids
Canning tools
Gathering Your Pickling Gear and Utensils
Grabbing Your Freezing Tools
Gathering Your Drying Equipment
Setting Up for Smoking
Assembling Supplies for Salting and Curing
Fermenting Paraphernalia
Fermenting foods
Fermenting brews
Juicing Tools
Book II: Water-Bath Canning with Fruits
Chapter 1: Discovering Water-Bath Canning
Diving into Water-Bath Canning
Using water-bath canning equipment
Packing your jars with care
Water-Bath Canning: From Prep to Product
Step 1: Preparing your gear
Step 2: Readying your food
Step 3: Filling your jars
Step 4: Processing your jars
Step 5: Removing and testing your jars
Step 6: Storing your canned food
Heeding Some General Directions
Safety First: Checking for Spoilage
Adjusting Your Processing Times for Altitudes
Chapter 2: Canning Fruit
Picking and Preparing Fruit
Identifying the proper degree of ripeness
Preparing your fruit properly
Peeling and cutting: Necessary evils?
Preventing Discoloration
Meeting the antioxidants
Knowing the limits
Packing Particulars
Raw pack and hot pack
Lining your jars with liquid
Following Fresh Fruit Canning Guidelines
Stone fruits – Fruits with pits
Apples
Berries
The best of the rest
Fruit sauces and syrups
Chapter 3: Canning Tomatoes
Picking and Preparing Tomatoes
Knowing your choices
Prepping for success
Dipping into Tomato Sauces and Ketchups
Ketchups and chili sauces
Sampling spicy salsas
Adding fruits and other flavors
Chapter 4: Sweet Spreads: Jams, Jellies, and Butters
Getting to Know the Sweet Spreads
Processing with Fruit Pectin
Commercial pectin basics
Gelling without pectin
The Road to Sweet Canning Success
Jamming and canning
Jiggling with jelly
Mastering marmalades and butters
Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes,
and Mincemeats
Defining Conserves, Chutneys, Relishes, and Mincemeats
Creating Your Savory Spreads and Conserves
Book III: Mastering the Art of Pickling
Chapter 1: Getting Started with Pickling
Taking a Look at Pickling
Knowing the sights and smells of pickling
Getting a handle on the process
Assembling Your Ingredients
Salt
Vinegar
Water
Herbs and spices
Gathering Your Pickling Gear and Utensils
Mastering the Basics of Brining
Fresh packing
Complete precooking
Brining before canning
Heeding Some General Directions
Chapter 2: Pickling Fruits and Veggies
Preparing Produce for Pickling
Picking pickling cucumbers
Slicing and peeling
Keeping it clean
Diving into Pickled Veggies
Getting a crash course on crunch
Sweetening up
Layering and packing
Not Your Average Pickle: Fruit
Chapter 3: Pickling Meat, Fish, and Eggs
Experimenting with Pickled Meats
Pickling Fish Safely and Effectively
Appreciating Pickled Eggs
Book IV: Fermenting and Brewing
Chapter 1: Fermenting for Nutrition
Getting Familiar with Fermenting
Bringing in the bacteria
Appreciating the health benefits
Knowing the good guys
Assembling Your Equipment
Taking Sanitation Seriously
Cleaning as you ferment
Keeping your fermented foods happy
Keeping your cool
Chapter 2: Fermenting Fruits and Veggies
Selecting Produce for Fermenting
Perfecting your choices
Planning your location and quantities
Mastering the Basic Brining Process
Welcoming anaerobic
Keeping things exact
Adding flavors
Surveying the Krauts
Discovering Kimchis
Choosing sides: Cabbages, cucumbers, and more
Storing your kimchi
Stopping the process
Stocking Fermented Food Safely
Chapter 3: Fermenting Beans
Selecting and Preparing Beans
Knowing your choices
Planning your quantities
Testing the Tempeh Waters
Starting with a starter
Gathering the tools
Storing and serving your yield
Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods
Introducing Fermented Dairy