Canning Vegetables: Preserving Food

At a glance..

This detailed guide will teach you the basics of using a pressure cooker and features a 'how to' guide for canning vegetables, specifically beans, beats, carrots, corn, greens, mixed vegetables, peas, tomatoes, potatoes and a variety of soups.

The details..

Preserving Food: Canning Vegetables is a comprehensive guide that teaches readers how to preserve fresh produce through pressure canning. The authors explain why it's important to use this method when preserving low-acid foods like vegetables (except tomatoes), as well as what equipment is necessary for safe home-canning practices.

The book covers everything from selecting fresh produce to packing jars with raw or pre-heated veggies. It also includes instructions on adding salt for seasoning purposes only and leaving enough headspace in each jar before sealing them tightly. Readers will learn about removing trapped air bubbles between food items using non-metallic spatulas while wiping away any excess particles around the rim.

One of the most critical aspects covered in Preserving Food: Canning Vegetables is proper processing techniques. The authors provide detailed instructions on setting up your pressure canner so steam flows evenly around each jar, fastening lids securely after treating them appropriately beforehand according to manufacturer's directions, then adjusting burner temperature down slightly once reaching eight pounds per square inch (psi) if using dial gauge models or waiting until weight begins rocking gently two-three times/minute depending upon type used.

Overall, Preserving Food: Canning Vegetables offers an excellent resource for anyone interested in learning more about safe home-canned vegetable preservation methods. With its clear explanations and step-by-step guidance throughout every stage of the process - from selecting produce all way through final storage - even beginners should feel confident tackling their first batch successfully.