Canning and Preserving Cookbook for Beginners

Enjoy your Favorite Seasonal and Home-Comfort Foods at Any Moment and Any Time of the Year!
Have you wondered about ways to preserve food for a long?
Does it feel one-time hassle that can save you a lot of days and you want to learn the techniques and recipes? Then this book is meant for you!
Microorganisms including yeast, mold, and bacteria are present in the soil in which food is grown, the water we drink, and the air we breathe. They are an inherent component of all foods. If food isn't maintained in some way, unchecked microorganism growth—which is undetectable to the human eye—causes food to degrade and decay. Symptoms of spoiling include odd tastes, unpleasant smells, and color changes. Exposing the meal's microorganisms to heat and then hermetically sealing the heated food is one approach to prevent food from spoiling. To stop food from getting any worse, heat inactivates enzymes and kills bacteria. Recontamination is avoided by hermetically sealing the food inside of the jar. This is the procedure that is referred to as home canning.
In this book we have covered the following range of topics and recipes
Introduction to Home canning and preservation of food
Jams, Jellies and Marmalades
Pickles
Relishes
Fruits and Vegetables
Sauces, Chutneys, and Preserves
Spring Recipes
Summer Recipes
Fall Recipes
Winter Recipes
Mixed Recipes
And much more…
What will you find inside this book?
✓ 400 Days Recipes for canning and preserving foods: Fruits, vegetables, legumes, meat, seafood, soups, and stews to enjoy seasonal food all year round. Learn the proper methods of water-packing and pressurization.
✓ Detailed, simplified instructions to preserve food safely for 3 years and more.
✓ Pressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, and processing time.
✓ Canning basics and equipment to improve your skills and become a canning master.
✓ The important differences between water bath canning and pressure canning.
✓ Foods you should avoid canning at home because of potential health risks and microorganism growth.