The Homestead Canning & Preserving Handbook (Volume II): 59 Recipes for Vegetables, Meat, Seafood and Meals in Jars, with the Tested Process Time for Your Elevation: 2 - Couverture souple

Tonkin, Sara

Couverture souple

ISBN 13 : 9798177691022

Editeur : Independently published, 2026

Synopsis

The pressure canner is the piece of equipment people are most afraid of. It is also the only one that will make a green bean safe.
Every low-acid food — every vegetable, every cut of meat, every jar of soup — is beyond what boiling water can reach. No amount of extra time closes that gap. This volume explains exactly what a pressure canner is doing, why each step exists, and what happens if you skip one, in enough detail that the machine stops being frightening and starts being obvious.
And every recipe prints a line naming the tested source its process came from — the USDA Complete Guide to Home Canning, a named Cooperative Extension service, or Ball — and says whether that process is reproduced unaltered. Where no tested process exists for something, this book says so plainly and tells you what to do instead.
Every recipe also carries its own elevation table, for both gauge types.
WHAT GOES IN THE JARS
Vegetables — asparagus, beans, corn, beets, carrots, peas, potatoes, greens, cubed pumpkin and more.
Meat, poultry and game — chicken and rabbit, beef, pork, venison, ground meat, sausage and stock.
Fish and shellfish — salmon, tuna, clams, oysters, crab, shrimp and smoked fish, each with its own jar limit.
Soups, stews and meals in jars, with the honest workaround for the pasta, rice and cream you are told never to put in a jar.
AND WHAT NEEDS NO JAR AT ALL
Drying — fruit, vegetables, herbs, fruit leather and jerky.
Freezing — blanching times, syrup packs, and the right home for what the canner cannot take.
Root cellar and cold storage — what keeps where, what must be cured, what must never be stored together.
THE PART THAT MAKES IT A PANTRY
How much to put up, labelling and rotation, a month-by-month calendar, and a troubleshooting atlas covering twenty failure states with a clear verdict on whether the jar is safe or must be discarded.
A NOTE ON SAFETY
Home canning carries a real risk of botulism. The processes here are reproduced from published tested recommendations current at the date of publication. They are not altered, and they should not be altered by the reader. Recommendations do change — check current NCHFP guidance, and keep the USDA Complete Guide to Home Canning beside you.
Start where your harvest is. Turn to the chapter for whatever you have too much of, read the process, and put up your first pressure-canned jars this season.
Volume One covers water bath canning — jams, jellies, pickles, ferments, fruit and tomatoes

Détails de l'édition

• Éditeur: Independently published
• Date d'édition: 2026
• Langue: anglais
• ISBN 13: 9798177691022
• Reliure: Tapa blanda
• Nombre de pages: 308
• Coordonnées du fabricant: Printed by Amazon on behalf of the author; https://www.amazon.es/hz/contact-us; ; c/o Amazon Media EU S.à.r.l., 38 Avenue John F. Kennedy; Luxembourg; L-1855; Luxembourg