TABLE OF CONTENTS
- Introduction 1
- Chapter One: Importance of Food Preservation and Storage 5
- Importance of Food Preservation 6
- Common Methods of Food Preservation 8
- Drying 9
- Chilling and Freezing 10
- Chapter Two: Other Methods of Food Preservation 18
- Salting 19
- Sugaring 20
- Vacuum Packing 22
- Canning 25
- Chapter Three: All About Canning 31
- Before You Start Canning 33
- High Acid Foods + Boiling Water Canner 34
- Low Acid Foods + Pressure Canner 34
- Tools and Equipment 35
- Best Vegetables for Canning 36
- Best Fruits for Canning 38
- Canning Meat and Poultry 39
- Hot Packed vs. Raw Packed Foods 40
- Practicing Safe Home Canning 42
- Hygiene 42
- Cooking 44
- Storing Canned Products 45
- How Canning Preserves Foods 46
- Does Canning Affect Nutritional Levels of Food? 49
- Chapter Four: Canning Techniques 51
- Jars and Lids 52
- Boiling Water Canning 53
- Pressure Canning 59
- Canned Foods for Special Diets 67
- Canning without Sugar 67
- Canning with less or without Salt 68
- Maintaining Color and Flavor in Canned Food 68
- Equipment and Methods that are Not Recommended 71
- Chapter Five: Pros and Cons of Canning and Consuming Canned Foods 73
- Consuming Canned Foods 77
- Advantages of Consuming Canned Foods 78
- Disadvantages of Consuming Canned Foods 81
- Health Risks 83
- Make the Right Choices 84
- Chapter Six: Possible Issues with Canned Foods: Causes and Solutions 87
- Chapter Seven: Simple Home Canning Recipes 101
- Common Canning Recipes 102
- Pesto Sauce 106
- Strawberry Basil Jam 120
- Holiday Pepper Jelly 126
- Conclusion 130
- Photo Credits 133
- References 135
