The Complete Book of Home Preserving is a popular and comprehensive guide to preserving food. It covers everything from canning and pickling to drying, freezing, and even lacto-fermenting. It offers step-by-step instructions for a variety of techniques and recipes, and also includes guidelines and troubleshooting tips. Written by seasoned food preserving professionals, this book is an essential resource for anyone interested in preserving food.
Chapter 1 introduces readers to the many benefits of home preserving. It explains the principles behind food preservation, safety considerations, tools and equipment needed to get started, and basic recipes for each preserving method.
Chapter 2 dives into the different types of food that can be preserved—including fruits, vegetables, meats, cheeses, jellies, jams, and more. It introduces the individual steps for each food and technique, and provides detailed instructions on how to use each method.
Chapter 3 covers the specifics of water-bath canning and pressure canning. It explains how to safely and effectively use sealers, jars, lids, and rings; pH levels; and botulism prevention techniques. It also offers detailed instructions on the canning process from start to finish.
Chapter 4 focuses on the drying and freezing process. It explains how to select the best produce for dehydrating, and provides instructions on how to prepare and package the dried product. It also offers tips on how to properly defrost and store frozen fruits and vegetables.
Chapter 5 details the lacto-fermenting preservation method. It explains the science behind lacto-fermentation, the right conditions for fermentation to make probiotic-rich food, and various recipes for lacto-fermented produce.
Chapter 6 offers instructions on how to make pickled vegetables. It explains the science behind pickling, different types of pickles, and storage techniques. It also provides detailed recipes for a variety of pickled fruits and vegetables.
Chapter 7 explores the world of jellies and jams. It explains the different types of fruit that can be jelly or jam-ed, as well as the different pectins that can be used to create a spreadable product. It also offers step-by-step instructions on how to make fruit preserves.
Chapter 8 explains various tips and tricks for preserving food. It covers how to keep quality and flavor high, avoid spoilage and contamination, and re-use jars and lids. All in all, this comprehensive guide offers readers everything they need to know to get started with food preserving.
For example, if the reader is interested in learning the process for making pickles, they will find that the book covers all the basics. In chapter 6, they’ll find an explanation of the science behind pickling and the different types of pickles. They’ll also find step-by-step instructions for how to properly prepare, package, and store pickles, as well as various recipes for different types of pickles. The book provides all the information they need to get started with pickling.
