Canning & Preserving For Dummies, 2nd Edition Read online

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  Introduction

  You're not alone if you've thought about canning and preserving your own food but haven't tried it because you're afraid it's too involved. Well, it's time to set aside your hesitation. Today's methods and procedures for home-canning, freezing, and drying food are simple and easy. Many of the techniques may be similar to those your grandmother used, but you'll find they've been perfected. In this book, you get all the information you need to can and preserve food safely.

  About This Book

  Welcome to the wonderful world of canning and preserving. This book presents four preserving methods — water-bath canning, pressure canning, freezing, and drying — in an easy-to-understand format and walks you step by step through each technique. You don't need any previous canning or preserving experience in order to start, or continue, your endeavor to become a first-class food preserver. Within these pages, you'll find information like the following:

  What to look for to make sure you're preserving the best, most fresh fruits and veggies.

  A list of canning supplies and equipment (complete with illustrations), as well as instructions on how to ensure your canning equipment is in good working order.

  What techniques help you preserve the best flavor in your foods and how to avoid spoilage and recognize it if it does occur.

  Illustrations of different techniques and equipment along with tips for making your canning and preserving journey fun and rewarding.

  A whole host of favorite recipes for your enjoyment.

  Consider this book your guide to discovering simple ways to preserve all the foods your family loves, without any mystery or confusion along the way.

  Conventions Used in This Book

  The recipes in this book include preparation times, cooking times, processing times, and the yield you should expect from your efforts. Here are some details that apply to all of the recipes but aren't repeated each time:

  Use a vinegar with 5 percent acidity.

  Use pure salt with no additives. (Canning or pickling salt is best.)

  Cook all food in heavy-bottomed pots and pans.

  Use nonreactive equipment and utensils (items made from glass, stainless steel, or enamel-coated steel or iron).

  Use glass jars and two-piece caps approved for home-canning.

  Always use new lids for canning.

  Start counting your water-bath processing time when the water reaches a full, rolling boil.

  Begin counting your pressure-canner processing time after releasing air in the canner and achieving the required pressure.

  Also, all temperatures are Fahrenheit. All recipes and processing times are developed for altitudes at sea level to 1,000 feet above sea level. (For higher altitudes, refer to the altitude adjustment charts for water-bath canning in Chapter 4 and for pressure canning in Chapter 9.)

  Foolish Assumptions

  In writing this book, we made some assumptions about you:

  You know your way around a kitchen. You're familiar with basic cooking techniques and food preparation methods.

  You've never canned or preserved food before or have relatively little experience with food preservation methods and want basic, easy-to-understand-and-follow instructions.

  If you have canned and preserved food before, it was long enough ago that you want to find out more about the newer, safer, and easier techniques that are recommended today.

  Perhaps most importantly, you want to stock your kitchen with more natural, healthier, homemade alternatives to standard supermarket fare.

  How This Book Is Organized

  This book is organized into parts. The first part gives you basic information about canning and preserving, filling you in on terminology, equipment, and food safety. The next four parts show you the techniques for different preserving methods. Each of these parts includes tried-and-true, tested recipes and preserving tips that offer you a lot of practice for each technique. Motivation for trying each technique won't be a problem.

  Part I: Getting Started

  With so many misconceptions about canning and preserving, this book begins with an explanation of each food preservation method and dispels any fears you may have about each technique. This part is a good starting point if you're new to canning and preserving, or if you've been away from any of these techniques for a while. You'll find information on specialty equipment and utensils for each method. Don't overlook the chapter on food safety. It's important to know what dangers may occur — and how to recognize them — if you skip any processing step, make adjustments to your recipe, or change a processing method and time.

  Part II: Water-bath Canning

  If you like sweet spreads, relishes, or pickled food, start with this part. Water-bath canning is the most popular food-preserving method and the easier of the two approved canning methods. This part leads you step by step through the process while explaining what foods are suitable for this preserving method. You can try dozens of recipes, from jam and jelly to chutney and relish.

  Part III: Pressure Canning

  Pressure canning is the approved method for processing food that's naturally low in acid, like vegetables, meat, poultry, and seafood. These foods contain more heat-resistant and hard-to-destroy bacteria than food that's safely water-bath processed. This part carefully describes the procedure and steps for canning these foods, whether it's vegetables or meals of convenience.

  Part IV: Freezing

  In this part, you discover that your freezer is more than a place for leftovers and ice cream. Utilize this cold area for planning and preparing your meals with a minimum of time and effort. After reading this part, you'll understand why the proper freezer containers and packaging methods, combined with correct thawing practices, prevent damage to your food while preserving its quality, flavor, and color.

  Part V: Drying and Storing

  Drying, which preserves food by removing moisture, is the oldest and slowest method for preserving food, and this part explains how to dry a variety of fruits, vegetables, and herbs for future enjoym
ent. And you won't want to miss the instructions for making fruit leathers. Who doesn't like to unroll the dried sheets of puréed fruit? This is one time your kids can play with their food and get away with it.

  Part VI: The Part of Tens

  This part includes short chapters highlighting canning problems that you may encounter and fun places to shop online or by catalog to satisfy your canning and preserving needs.

  Appendix

  Near the back of the book, you find a metric equivalent chart that's a handy reference guide for converting any measurements.

  Icons Used in This Book

  The following four icons appear throughout this book and point out specific points or remind you of items you'll want to be sure not to miss.

  This icon directs you to tips or shortcuts we've picked up over the years. The information here makes your work easier and more hassle free.

  This icon means, "Okay, you've heard this stuff before, but the information is important and bears repeating."

  When you see this icon, pay special attention. The information tells you about a potential problem and how to overcome or avoid it.

  These bits of technical information are interesting, but you can skip them if you want to. Of course, the info contained in these paragraphs makes you seem like you've been canning and preserving since you've been walking.

  Where to Go from Here

  Although you can start in any portion of this book, don't skip Chapter 3. It describes safe processing methods and tells you how to identify spoiled food. If you have any doubts about canning and preserving safety, this chapter puts your fears at ease.

  If you want to know about a particular food-preservation method, go to the part devoted to that method. Each one begins with a chapter that explains the technique. Review these initial chapters before selecting a recipe to make sure you have a decent idea what that particular food preservation method requires. If still can't decide where to start, review the recipes and start with one that sounds good to you! Then just back-track to the general techniques chapter as you need to. If you'd like to make the Dilly Beans recipe in Chapter 8, for example, check out Chapter 4 for the basics on water-bath canning. If you want to dry strawberries (you find the recipe in Chapter 17), check out Chapter 16 for general drying information.

  And if you want to jump right in? Go the Recipes at a Glance page to find a recipe that sparks your interest.

  Part I

  Getting Started

  In this part . . .

  In Part I, you find out what benefits canning and preserving your own food can bring to your life. Discover what tools and supplies make the food preservation process run smoothly and which rumors you may have heard about canning are myths and which are true. The chapters here introduce you to the language of canning and preserving and explain how to do so safely so that you can begin to fill your pantry with delicious and healthy fare.

  Chapter 1: A Quick Overview of Canning and Preserving

  In This Chapter

  Discovering the world of canning and preserving

  Understanding the whys and hows of canning and preserving

  Preparing yourself for safely canning and preserving your foods

  Becoming a successful food canner and preserver

  Over the years, because of our busy lifestyles and the convenience of refrigeration and supermarkets, the art of canning and preserving has declined. Other than jams and jellies, many people started thinking of canning as sort of a novelty hobby. But today, many people have a renewed interest in learning this art. With the decline in the economy, more people are finding that canning and preserving foods is an inexpensive and easy way to have a full pantry.

  This chapter gives you an overview of the four canning and preserving techniques presented in this book — water-bath canning, pressure canning, freezing, and drying — and explains the benefits, both practical and emotional, that canning and preserving your own foods can provide.

  If you're new to canning and preserving, don't be overwhelmed or scared off by the rules. This book walks you through easy, step-by-step instructions for each technique. After you understand the basic procedures for a method, like water-bath canning, it's just a matter of concentrating on preparing your recipe.

  Knowing the Benefits of Canning and Preserving Your Own Food

  Canning and preserving are ways to protect food from spoilage so you can use it at a later time. Some preserving methods, like drying, date back to ancient times; others, like canning, are a little more recent. There's no doubt that being able to offer fresh-tasting, home-canned or -preserved foods to your family and friends throughout the year is definitely one of life's luxuries.

  Whatever food-preservation method you choose (this book covers canning, freezing, and drying), your efforts will give you

  A pantry full of fresh, homegrown foods. Having a stocked pantry offers a cushion against the fluctuating cost of healthy foods. If you enjoy specialty foods from gourmet stores but dislike the high prices, home-canning is a safe and economical way to preserve large or small quantities of high-quality food.

  Convenience: You can build a pantry of convenience foods that fit into your busy lifestyle and that your family will enjoy.

  Confidence in the ingredients that go into your food. If you love fresh ingredients and like to know what goes into your food, doing your own canning and preserving is the answer.

  Protection against rising food costs. The whole idea of canning and preserving is to take advantage of fresh food when it's abundant. And abundant food generally means lower cost.

  A sense of relaxation and accomplishment: For many people working in the kitchen and handling food provides a sense of relaxation, and watching family and friends enjoy the products of your efforts gives you a great sense of accomplishment. Taking the time to select your recipe, choosing and preparing your food, and packaging and processing it for safety is fulfilling and a source of pride for you, the home-canner.

  A good time: Producing canned and preserved food in your kitchen is fun and easy — and who doesn't like fun?

  The price of food has skyrocketed in the last few years. Food safety has become a concern for everyone. Canning is the answer to both the price dilemma and the desire to offer nutritious foods throughout the year. Home-canning and -preserving instantly rewards your efforts when you follow the proper steps for handling and processing your food.

  Who's canning today?

  Although home-canning and -preserving has skipped one or two generations, one thing is certain: It's on the rise. Men and women of all ages practice the art of home-canning. It no longer matters whether you live in the country or in the city or if you grow your own food. Fresh ingredients are available just about everywhere. Farmer's markets are commonplace in many cities and towns, making it easy to find the perfect foods to preserve for an affordable price.

  Exact statistics regarding home-canning vary, but according to the largest manufacturer of home-canning products, Alltrista, approximately one out of four households in the United States cans food. Today, most home-canned products are used in the home where they're produced. In addition, a rising number of people are committed to eating locally, and these folks want to know what is in the foods they eat. By preserving their own foods, they can find the freshest food available and control what goes in their food.

  Meeting Your Techniques: Canning, Freezing, and Drying

  The techniques discussed in this book are safe for home use and produce superior results when you follow all the steps for each method. You compromise the quality and safety of your food if you make your own rules. An example of this is shortening your processing period or not timing it correctly. Either of these adjustments can cause food spoilage because the food doesn't heat long enough to destroy all of the microorganisms in it.

  Review the basic techniques for your type of food preserving before you begin — and if you're already familiar with the techniques, review them annually just to refresh your me
mory. You'll experience fewer interruptions in your food-preserving process. Always do a trial run before canning. This ensures you have all your supplies and steps in order so that you can work quickly and efficiently.

  You'll have no doubts about preparing safe home-canned and -preserved food after you discover what each method does, which method is best for different foods, the rules for the technique you choose, and safe food-handling techniques. The pages that follow introduce you to the ancient and modern-day techniques that will help you can and preserve with ease.

  Put by or putting up are terms that describe canning years ago, before there was refrigeration. They meant, "Save something perishable for use later when you'll need it."

  About canning food

  Canning is the most popular preserving method used today. Don't let anyone tell you that home-canning is complicated and unsafe. It's simply not true. Canning is the process of applying heat to food that's sealed in a jar in order to destroy any microorganisms that can cause food spoilage. All foods contain these microorganisms. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms. Also, during the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals. This prevents microorganisms from entering and recontaminating the food.

  Approved methods

  Although you may hear of many canning methods, only two are approved by the United States Department of Agriculture (USDA). These are water-bath canning and pressure canning: