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Canning & Preserving for Dummie - Amelia Jeanroy; Karen Ward
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Chapter 4: Come On In, the Water's Fine! Water-bath Canning

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2022-02-24 00:42:09
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  • Introduction
  • Part I
  • Chapter 1: A Quick Overview of Canning and Preserving
  • Chapter 2: Gathering Your Canning and Preserving Gear
  • Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving
  • Part II
  • Chapter 4: Come On In, the Water's Fine! Water-bath Canning
  • Chapter 5: Simply Fruit
  • Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More
  • Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces
  • Chapter 8: Pickle Me Timbers!
  • Part III
  • Chapter 9: Don't Blow Your Top: Pressure Canning
  • Chapter 10: Preserving the Harvest: Just Vegetables
  • Chapter 11: Don't Forget the Meats!
  • Chapter 12: Combining the Harvest: Soups, Sauces, and Beans
  • Part IV
  • Chapter 13: Baby, It's Cold Inside! Freezing Food
  • Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods
  • Chapter 15: Freezing Fruits, Vegetables, and Herbs
  • Part V
  • Chapter 16: Dry, Light, and Nutritious: Drying Food
  • Chapter 17: Snacking on the Run: Drying Fruit
  • Chapter 18: Drying Vegetables for Snacks and Storage
  • Chapter 19: Drying Herbs
  • Chapter 20: Root Cellars and Alternative Storage Spaces
  • Part VI
  • Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations
  • Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment
  • Appendix:
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