Ebook Guide To Canning And Preserving

Ultimate Guide To Canning And Preserving

Discover the secrets to canning and preserving foods quickly and easily in Victoria Stewart's Ultimate Guide To Canning And Preserving. With this e-book, you'll learn how to can and preserve your own food at home, so you can be sure you'll provide organic, delicious and healthy food for your family. Ultimate Guide To Canning And Preserving is jam-packed with expert advice on saving foods with less time and effort and without using expensive equipment. You'll learn the different methods to use for various foods, the basic materials you'll need to get started, the precautions you'll need to take and much more.

Ultimate Guide To Canning And Preserving Summary

Rating:

4.6 stars out of 11 votes

Contents: Ebook
Author: Victoria Stewart

My Ultimate Guide To Canning And Preserving Review

Highly Recommended

I usually find books written on this category hard to understand and full of jargon. But the author was capable of presenting advanced techniques in an extremely easy to understand language.

Overall my first impression of this book is good. I think it was sincerely written and looks to be very helpful.

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Stopping The Spoilers

Although there's a definite technique to drying vegetables, it isn't quite as precise as the procedures used for freezing or canning. Unless you'll be using an electric food dryer, you'll have to use trial and error to find the best way to maintain the proper oven temperature throughout the drying process and to provide good ventilation so moisture from the food can escape. Drying times are given in the recipes for the individual vegetables, but these times are only approximate. Every oven is different, and drying times also depend on how many vegetables you're drying at once, how thinly they've been sliced, and how steady you've kept the heat. So you'll have to experiment at first with drying times. Experience is the best teacher when it comes to judging when your vegetables are dry enough to keep the spoilers from contaminating them.

Anagrapha falcifera Kirby Lepidoptera Noctuidae

The larva is a defoliator, eating holes in the leaves of lettuce, celery, and other crops. It has been known to be destructive in Florida (Ball et al., 1932), but generally this insect is considered to be a minor pest. It sometimes is a serious contaminant of peas harvested for canning and freezing.

All New Square Foot Gardening

No matter how large the sucker or side branch, you can stand it in a glass of water and transplant that into the ground as soon as the roots sprout. Or, you can stick those suckers in a cup of vermiculite, and keep that in a saucer of water, and they will also sprout roots. They are great, free plants for a late harvest for canning, juice, or preserving.

Harvest And Postharvest

Postharvest handling of the fruit or vegetable differs for each crop. Some may need to be dried prior to storage. Crops that have soil on them should be washed thoroughly prior to drying. Perishable crops, like leafy greens, last longer if they are stored in a refrigerator with the stems in a container of water and a plastic bag placed over the top. Harvested produce that is not sold fresh or dried may be frozen, canned, fermented, or pickled. Frozen foods have become more popular in recent years than canned goods, although canning is still the preferred method for preserving tomatoes.

What Are the Major Vegetable Crops

Changed radically during the 20th century. Early in that century a great deal of vegetable production was local, people ate what was seasonally available, and in the winter months they ate only what stored well in root cellars or could be preserved through canning. With the improvement in transportation in the middle of the century, southern vegetable production areas could keep northern consumers supplied with fresh vegetables through most of the winter season. Now not only is fresh produce grown in southern states, but increasing quantities are being imported from Mexico, Central America, and even southern South America.

Preserving

Always use sterilized canning jars with new lids. Wash in very hot, soapy water, then boil the jars and lids in water for 10 minutes. Remove and carefully fill a hot jar to just under V2in (1cm) of the rim. Cover with a lid and immediately affix the screw band according to manufacturer's instructions. When canning whole peeled and cored tomatoes, you need to sterilize them again CANNING - peeled globes and plums

Home Fruit Growing

Flower buds can be injured by extremely low winter temperatures and by late spring frosts. These apricots bloom quite early, and cold wet weather at blossom time can prevent insect pollination. For these reasons, a crop will not be produced every year. The fruits are of excellent quality for preserves and canning, and the trees are quite ornamental. These two pluses help compensate for the years when there will be no fruit.

Cherries

Cherry Berries Trees Drawings

Sour, or pie, cherries are more widely adaptable and are good for cooking and canning. These are the most reliable for home gardeners, and there are vigorous, and a good producer. It is slightly hardier than 'Bing'. Use 'Bing', 'Sam', or 'Van' as a pollinator. Good for the West. Origin Washington. 'Coram' This sweet variety is the recommended pollinator for 'Royal Ann' in the Pacific Northwest. The fruit is yellow with a blush and thick, sweet, firm flesh. It is moderately resistant to cracking and is a good canning cherry. The tree is fairly vigorous. Use 'Royal Ann', 'Sam', or 'Van' as a pollinator. Good for the West. Locally available in the Pacific Northwest. Origin Oregon. 'Emperor Francis' This large, yellow, blushed cherry resembles 'Royal Ann' but is redder and more resistant to cracking. The sweet flesh is very firm. The tree is very productive and hardier than 'Royal Ann'. Use 'Rainier' or 'Hedelfingen' as a pollinator (not 'Windsor' or 'Royal Ann'). Good for the North....

Apricots

Apricot Varieties

Check for climate adaptability and pollinating requirements, and be sure to buy hardy trees in the colder regions. 'Blenheim' ('Royal') This is the best eating, drying, and canning apricot in California. The fruit is medium sized and flat orange with some tendency to have green shoulders. It requires moderate chilling and will not tolerate excessive heat (over 90 F) at harvest time. Origin England. 'Chinese' ('Mormon') Its Utah birthplace marks this variety as a good choice for the coldest regions of the West's apricot climates. Late flowering gives blossoms a chance to escape late frosts. Trees bear heavy crops of small, sweet, juicy fruit at an early age. Origin Utah. 'Flora Gold' This genetic dwarf apricot reaches about half the size of a full-sized tree. Its small to medium-sized fruit is of high quality best for eating fresh and for canning. The heavy crop ripens early, about a month before 'Blenheim'. Moderate-chill requirement. Origin California. 'Goldcot' Late flowering, late...

Early Varieties

Hale Early Peach

'Redtop' The large fruit is nearly covered with an attractive blush and light fuzz. The yellow freestone flesh is unusually firm and good for canning or freezing. The tree is moderately vigorous and somewhat susceptible to bacterial leaf spot. The flowers are showy. Good for the West. Origin California. 'Reliance' A promising home garden variety, this tree is very winter hardy. It will 'Early Elberta' (Gleason Strain) This large freestone matures 3 to 10 days before 'Elberta'. The flesh is yellow and is of better flavor than 'Elberta'. It is good for canning and freezing. The tree is hardy and consistently productive. Good for the South and West. Widely available. Origin Utah. 'J. H. Hale' The skin of this extralarge freestone is deep crimson over a yellow background and nearly fuzzless. The flesh is golden yellow and firm. This variety needs cross-pollination for best production. Good for all zones. Widely-available. Origin Connecticut. 'July Elberta' ('Kim Elberta') This variety is...

Ornate

Tomato Vine Illustration

The varieties of tomatoes available would fill a book. Choose them according to your growing season, whether you plan to stake or cage them or let them sprawl, and what you want to do with the fruit. Some varieties are specially suited to canning and preserving, others are better for salads. Beefsteak varieties are the large kind with rather irregularly shaped fruits. Patio varieties are suited to growing in containers or small spaces, and cherry tomatoes are the very small, round ones. Ask your Cooperative Extension Service for specific recommendations for your area. Varieties for general use Better Boy (VFN, 72 days) Burpee's Big Boy (78 days) Early Girl (V, 62 days) Fantastic (70 days) Heinz 1350 (VF, 75 days) Terrific (VFN, 70 days) Wonder Boy (VFN, 80 days). Beefsteak varieties Beef master (VFN, 80 days) Pink Ponderosa (90 days). Patio varieties Pixie (52 days) Toy Boy (68 days) Tiny Tim (55 days). Cherry varieties Small Fry (VFN, 60 days) Tumblin' Tom (72 days). Canning tomatoes...