Beginner’s Guide to Canning: 90 Easy Recipes to Can, Savor, and Gift
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The can-do guide to water bath and pressure canning for beginners
For many people, canning conjures memories of cozy kitchens filled with fresh flavors. Whether you’re picking up this time-honored tradition again or just starting out, The Beginner’s Guide to Canning teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more.
This beginner’s guide starts your canning journey with an easy primer laying out all the essential information about pressure and water bath canning. In the first chapter, you’ll find several easy, sure-fire hits, like Low-Sugar Berry Jam and Dilly Beans, including step-by-step illustrations. From there, try your new skills with any of the 90 comforting classics and new twists that are sure to tickle your taste buds.
The Beginner’s Guide to Canning includes:
- Safe & practical―Explore the nuts and bolts of canning, including a look at the necessary equipment, ingredients, and fundamental rules of safe canning.
- Savor the seasons―With dozens of delicious, easy-to-follow recipes, you can preserve seasonal flavors to enjoy all year round, like Apple-Peach Butter and Simple Spaghetti Sauce.
- Spread the love―A whole chapter is dedicated to delicious, giftable treats, like Rhubarb Chardonnay Jam, Raspberry-Chocolate Ice Cream Topping, and Pepper Jelly.
Can you preserve it? Yes, you can with The Beginner’s Guide to Canning.
From the Publisher
SAMPLE RECIPE: Pineapple-Grapefruit Marmalade
The sweet flavor of the pineapple blends perfectly with the tartness of the grapefruit in this easy marmalade.
1. In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.
2. In a food processor, working in batches, pulse the grapefruit and lemon until chopped fine, but do not purée.
3. In a large heavy-bottomed pot, combine the grapefruit/lemon mixture, pineapple, and sugar. Bring to a boil over medium-high heat, stirring. Boil hard, stirring constantly for 10 minutes, or until the mixture begins to thicken and stick to the spoon. Remove from heat. Skim off any foam and discard.
4. Place the hot jars on a cutting board. If using, place 1 teaspoon rum in each jar. Using a funnel, ladle the hot marmalade into the jars, leaving a 1/4-inch headspace. Remove any air bubbles and add additional marmalade if necessary to maintain the 1/4-inch headspace.
5. Wipe the rims of jars with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.
6. Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn to high heat. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.
3 unpeeled medium grapefruits, halved and seeded
1 unpeeled lemon, halved and seeded
1 (20-oz.) can unsweetened crushed pineapple, including juice, or 20 oz. fresh pineapple, pulsed
6 cups sugar
6 teaspoons amber rum (optional)
Publisher:Rockridge Press (May 5, 2020)
Item Weight:1.07 pounds
Dimensions:7.5 x 0.56 x 9.25 inches