Liam T. Harris - The Water Bath Canning & Preserving Cookbook for Beginners: Stock Up Your Pantry With 1500 Days of Tasty Homemade Recipes to Be Prepared for the Next Years
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Canning and Preservin g Cookbook For Beginners
2022
Stock up Your Pantry with 1500+ Days of Tasty Homemade Recipes to be Prepared for the Next Years
BY
Liam T. Harris
Sommario
Water Bath
INTRODUCTION
SYRUPS
Raspberry Syrup
Strawberry Syrup
Cherries in Syrup
Peaches in Syrup
Spiced Apple Rings
JAM
Apricot Jam
Bacon and Tomato Jam
Strawberry Jam
White Peach and Raspberry Jam
Sour Cherry Jam
Sweet Cherry Jam
Apricot Jam
Fig, Rosemary and Red Wine Jam
Blueberry Cinnamon Jam
SAUCES AND SOUPS
Roasted Eggplant and Pepper Puttanesca Sauce
Cherry Bourbon BBQ Sauce
Paw Paws by Water BBQ Sauce
Pomegranate BBQ and Stir Fry Sauce
Cherry Bourbon BBQ Sauce
Green Tomato Pie Filling
Cacciatore Simmer Sauce
Pink Apple Sauce
Crushed Tomatoes
PICKLES AND PRESERVES
Zucchini Pickle
Papaya - Grapefruit Preserves
Apple Preserves
Mixed Squash & Bell Pepper Pickles
Sweet Cucumber Pickle
Onion Pickle
Sweet Pepper Pickle
Peach Preserves
Eggplant Pickle
JELLIES
Lime Mint Jelly
Cucumber Jelly
Hibiscus Jelly
Eastern Shore Corn Relish
Sweet Pickle Relish
Old Fashioned Weiner Relish
Beet Relish with Horseradish
SALSA
Mango Salsa
Simple Salsa
Zesty Salsa
Corn & Cherry Tomato Salsa
Fresh Tomato Salsa
Chowchow
Smoky Sour Cherry Tequila Salsa
VEGETABLES
Saucy Sloppy Joe Starter
Salsa Ranchera
Whole Tomatoes
Cranberry Mostarda
Tomato Paste
CONCLUSION
Copyright 2022 by - All rights reserved.
This document is geared towards providing exact and reliable information in regard to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal, or professional, a practiced individual in the profession should be ordered. - From a Declaration of Principles, which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited, and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved. The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly. Respective authors own all copyrights not held by the publisher. The information herein is offered for informational purposes solely and is universal as so. The presentation of the information is without contract or any type of guarantee assurance. The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document
Canning is a method of preserving food that involves heating it in jars or cans to a specified temperature. High heat destroys germs and inactivates enzymes, ensuring food safety and quality.
When done correctly, canning is a vital and safe method of food preservation. Canning is putting goods in jars and heating them to eliminate bacteria that might cause illness or deterioration. Canning also inactivates enzymes that may ruin the food. During heating, air is driven out of the jar, and when it cools, a vacuum seal forms. The vacuum seal keeps microorganisms out of the product and keeps food safe. Water-bath canning, often known as "boiling water bath canning," is a simpler way to store handmade jam, pickles, and tomato sauce. You may retain the fresh flavor for a year by processing the jars in hot water after the method. The delightful high-acid menu includes both sweet and savory alternatives. Water bath canning is appropriate for fruits, jams, fruit juices, jellies, and other fruit spreads, salsas, chutneys, most tomatoes, pickles, relishes, sauces, spoonfuls of vinegar, and condiments. Because these typical foods have high acid concentrations or the recipe provides the necessary acid balance, water bath canning is advised.
Meanwhile, pressure canning is the only safe way to preserve low-acid vegetables. Vegetables, meats, fish, and poultry are examples of low-acid foods. To attain the required temperature of 240 degrees Fahrenheit or above, pressurized steam is employed, killing the naturally present bacterial spores in these meals. When the jars freeze, a vacuum forms within them, keeping the food fresh and preventing new microbes from destroying it. Low-acid vegetables and meats must be pressure canned at 240F in a pressure canner. For example, fruits can be processed or canned in boiling water (10 pounds pressure at sea level). Tomatoes are acidic to a considerable degree. Canning them in boiling water is possible, but the acidity must be increased.
Time to Prepare: 15 minutes
Time to cook: 5 minutes
Servings: 5 jars
Ingredients
3 lb. raspberries
2 cups water
Cheesecloth
2 cups (675 mL) sugar
cup light corn syrup
2 Tablespoons of lemon juice
Preparation
Combine raspberries and water in a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a simmer over medium-low heat. Cook, uncovered, for 20 minutes, stirring occasionally. (Do not allow to come to a boil.) Take the pan off the heat. A wire-mesh strainer should be lined with two layers of moistened cheesecloth or a jelly bag. Place another bowl on top. Pour the berry mixture into a strainer and drain for 2 hours, or until 412 cups (1.13 L) of juice is obtained. (Do not press or squeeze the mixture.) Solids should be disposed of. Wash the Dutch oven. Combine the raspberry juice, sugar, and the next two ingredients in a Dutch oven, stirring until the sugar dissolves. Bring the mixture to a full rolling boil over medium-high heat; cook for 1 minute. Fill a heated jar halfway with hot syrup, leaving a headspace of 12 inches (1 cm). Air bubbles should be eliminated. Wipe the jar's rim clean. Place the lid in the center of the jar. Apply the band and tighten it to a fingertip's thickness. Place the jar in a boiling-water canner. Rep this process until all of the jars are full.
After adjusting for altitude, process the jars for 10 minutes. Remove the jars from the heat, take off the lids, and set aside for 5 minutes. Remove the jars from the oven and set them aside to cool.
Nutritional value
31 calories, 10 grams of carbohydrates, 2 grams of fat, and 0 grams of protein
Time to Prepare: 15 minutes
Time to cook: 5 minutes
Servings: 5 jars
Ingredients
3 lb. strawberries
3 cups of water
1 cinnamon stick
Cheesecloth
6 cups of sugar
cup light corn syrup
1/3 cup bottled lemon juice
Preparation
Combine the first three ingredients in a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a simmer over medium-low heat. Cook, uncovered, for 20 minutes, stirring occasionally. (Do not allow to come to a boil.) Take the pan off the heat. A wire-mesh strainer should be lined with two layers of moistened cheesecloth or a jelly bag. Place another bowl on top. Pour the berry mixture into a sieve and drain for 2 hours, or until 6 cups (1.5 mL) juice is obtained. (Do not press or squeeze the mixture.) Solids should be disposed of. Wash the Dutch oven.
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