Kim Pezza - Backyard Farming: Canning & Preserving: Over 75 Recipes for the Homestead Kitchen

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Backyard Farming: Canning & Preserving

Text copyright 2014 Hatherleigh Press

Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN: 978-1-57826-534-3
eBook ISBN 978-1-57826-539-8

All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic or otherwise, without written permission from the publisher.

Cover Design and Interior Design by Carolyn Kasper

v3.1

Backyard. Farming: Home Harvest was an introduction into the world of food preservation, designed to spark interest in preserving fresh food in effective, useful ways. Included were some basic guidelines, laying the groundwork to delve deeper into the topic, as well as a small assortment of recipes to use while learning the various preservation techniques.

We have now added Backyard Farming: Canning & Preserving to the series, as a companion piece and supplement to what readers will have learned from the previous book. Backyard Farming: Canning & Preserving focuses on bringing more recipes for backyard farmers and homesteaders together with the information already provided within Backyard Farming: Home Harvest.

This new assortment of ideas and recipes for preserving your harvest will expand your food preparation and harvest preservation repertoire, and these brand new recipes will to broaden your palate and your menu! Dont be afraid to put your own spin on some of these recipes, too. So long as the preservation is completed correctly to ensure proper food safety, the skys the limit as far as what you can do with your harvest.

So take a moment and comb through everything this book has to offer. While they all may sound tasty, make sure to begin with recipes that use the foods you already have on hand, and which need to be preserved for future use. Also try getting the kids involved in selecting recipes for the things they helped to produce. It makes them twice as likely to try the finished product and makes it fun to eat homegrown, nutritious foods!

Once the work is done and your pantry, cupboards, and freezers are stocked full of perfectly preserved produce, you can step back and look forward to enjoying your harvest throughout the year!

Kim Pezza

Kim Pezza grew up among orchards and dairy and beef farms having lived most of her life in the Finger Lakes region of New York state. She has raised pigs, poultry and game birds, rabbits and goats, and is experienced in growing herbs and vegetables. In her spare time, Kim also teaches workshops in a variety of areas, from art and simple computers for seniors, to making herb butter, oils, and vinegars. She continues to learn new techniques and skills and now spends time between her grandparents mid 1800s farm in New York and in Southwest Florida, the first and oldest cattle area in America and origin of the American cowboy.

T he benefits of home canning are tremendous. There is nothing better than being able to go into your own garden or to a local farmstand and gather the freshest produce available. There is no comparison in taste when comparing large factory farm produce to fresh-picked produce from a local farm or garden.

Preserving seasonal fruits and vegetables enables you to provide your family with high-quality foods made without chemicals or preservatives. To be able to open a jar of green beans that you grew and preserved yourself can brighten the dreariest of winter days. Preserving your own produce also gives you something to look forward to in the spring when you begin planning and planting your home garden.

In this section, you will find helpful tips for hot water bath canning and pressure canning. For more information, please refer to the Resources section on .

Hot Water Bath Canning

Hot water bath canners come in a few different sizes. Large ones can process more than 7 quart jars at a time. These canners are sold with wire racks that can be submerged into the hot water with designated spaces for each quart or pint jar. The canner should be deep enough to thoroughly submerge and cover each jar you will process. The water should be at least 1 inch higher than the top of the jars when submerged.

Hot Water Bath Processing Times for High Altitude Locations

Pressure Canning

To process low-acid or no-acid foods (such as certain vegetables like pumpkins and potatoes, as well as low-acid foods such as meats, poultry, and fish), a pressure canner is needed. The pressure cooker processes the foods at a higher and longer sustained heat in order to kill any harmful toxins. It is important to thoroughly read the owners manual that is included with your pressure cooker to ensure safe food handling and to avoid injury.

Pressure canners can be purchased in a variety of sizes at cooking stores or even in some department stores. The sizes range from 2 quarts to 22 quarts. These canners are also available in weighted gauge or dial gauge variations. The newer models use dial gauge. However, if you are using an older pressure canner, it is most likely one that has weighted gauges. Either way, be sure to read your owners manual thoroughly.

Capacities and Amount of Water for Pressure Canning

Jar Capacity of Canner

Pressure Canning Processing Times for High Altitude Locations