Canning & Preserving

It sounds like a gross exaggeration to describe root cellaring as revolutionary, but the effects it could have on your diet and lifestyle would be nothing short of life-changing. This humble, age-old idea of simply keeping your food underground can be the basis for a more sustainable diet and lifestyle, all the while making healthy eating both more convenient and much more affordable.

Let this book serve as a quick guide for you to get started building your own root cellar. We will lay out everything from how to plan your root cellar, various designs, what materials you will need and actually how to build a root cellar.

As with all Simple Self-Sufficiency titles, this book is written in an interesting and readable manner, without all the "fluff". We aim to publish books in a way that will deliver to you all of the necessary information without going into an extreme amount of detail. We guarantee you will come out with an expanded knowledge of the topic, from a source you can trust, without having to take days to read about it. Enjoy!

This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.

You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.

Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.

Finally you will gain some hands on experience with our easy and delicious recipes.

This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.

About this second edition:
Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.

Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use. Always with the aim to offer you the latest information on techniques for home canning, we opened a website (http://jebouffe.com/homecanning/)dedicated to you. It includes constant updates and our latest published recipes. This site will be a valuable source of information for all. A newsletter is also available to alert you of the arrival of new information on our sites.

We hope that this new revision will meet your expectations and wish you a successful canning experience and "Bon appetit"

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12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:

Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.
Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)
Recipe # 2 - Canned Pears (boiling water method)
Recipe # 3 - Canned fresh tomatoes (pressure canning method)
Recipe # 4 - Canned Carrots (pressure canning method)

2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.
Recipe # 5 - Tangerine marmalade (boiling water method)
Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)
Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)
Recipe # 8 - Marinara Sauce (pressure canning method)

Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.
Recipe # 9 - Plum jam with cinnamon (boiling water method)
Recipe # 10 - Nectarine Chutney (pressure canning method)
Recipe # 11 - Cherries and Raspberries Spread (boiling water method)
Recipe # 12 - Kedjenou chicken (pressure canning method)

By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.

If May on the homestead is about planting and June is about weeding, July is all about eating. This month's edition of Weekend Homesteader brings you back to the garden as you learn to make soup, freeze the bounty, and keep the weeds under control with mulch. Meanwhile, you'll continue on your path to financial independence with a quick course on budgeting.

For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence.

The latest Amazon #1 from international bestselling author Lori Jane Stewart.

Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company.  There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.

For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?

Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?

How and why did meat preservation start and why is it still being carried out in the traditional ways today?

If you are interested in any aspect of charcuterie, you will need to know all of this and more. 

This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it's rich history throughout the years.

From the experts, the new bible in home preserving.

Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving.

As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:

• Cooks gain control of the ingredients, including organic fruits and vegetables
• Preserving foods at their freshest point locks in nutrition
• The final product is free of chemical additives and preservatives
• Store-bought brands cannot match the wonderful flavor of homemade
• Only a few hours are needed to put up a batch of jam or relish
• Home preserves make a great personal gift any time of year

These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as:

• Mango-Raspberry Jam, Damson Plum Jam
• Crab Apple Jelly, Green Pepper Jelly
• Spiced Red Cabbage, Pickled Asparagus
• Roasted Red Pepper Spread, Tomatillo Salsa
• Brandied Apple Rings, Apricot-Date Chutney

The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

The knowledge that our Grandparents, and Great Grandparents knew in their everyday lives, can be a great asset for our use in these ever more difficult economic times. Goat Hollow Press is pleased to make Every step in canning, the cold pack method available to a new generation of home canners!

This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavours of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.