Table Of ContentCanning and Preserving Book 6
Stunning Canning and Preserving Recipes for You to Try
BY
Brian White
Copyright 2021 Brian White
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Table of Contents
Introduction
How Does Pressure Canning Work?
Chapter 1: Canning and Preserving
How is Canning Different from Preserving?
Chapter 2: Benefits of Canning and Preserving
Chapter 3: Poultry Recipes
Recipe 1: Chicken with Garlic
Recipe 2: Ground Turkey Taco Salad
Recipe 3: Lean Turkey Lasagna
Recipe 4: Pineapple Chicken
Recipe 5: Pressure Canned Chicken Breast
Recipe 6: Pressure Canned Rosemary Chicken
Recipe 7: Pressure Canned Turkey Pieces
Recipe 8: Roast Chicken with Dried Citrus
Recipe 9: Turkey and Green Beans
Recipe 10: Turkey Sausage
Chapter 4: Vegetable Recipes
Recipe 11: Asparagus Spear
Recipe 12: Cabbage with Beans
Recipe 13: Canned Kale
Recipe 14: Canned Pumpkin
Recipe 15: Canned Spicy Mixed Vegetables
Recipe 16: Eggplant Appetizer
Recipe 17: Glazed Sweet Carrots
Recipe 18: Green Beans
Recipe 19: Herbed Peas
Recipe 20: Herbed Tomatoes
Recipe 21: Pressure Canned Carrots
Recipe 22: Pressure Canned Potatoes
Recipe 23: Pressure Canned Sweet Potatoes
Recipe 24: Pressure Canned Tomatoes
Recipe 25: Shelled Lima Beans
Recipe 26: Spiced Beets
Recipe 27: Spicy Carrots
Recipe 28: Spicy Green Beans
Recipe 29: Spicy Lemon Beans
Recipe 30: White Whole Potatoes
Chapter 5: Fruit Recipes
Recipe 31: Brandied Honey and Spice Pears
Recipe 32: Canned Blueberries
Recipe 33: Canned Cherries
Recipe 34: Canned Honey and Cinnamon Peaches
Recipe 35: Canned Orange Slices
Recipe 36: Canned Pears
Recipe 37: Canned Plums
Recipe 38: Canned Port and Cinnamon Plums
Recipe 39: Canned Raspberries
Recipe 40: Cranberries
Recipe 41: Dehydrated Plum Slices
Recipe 42: Pineapple Zucchini
Recipe 43: Pressure Canned Honey-Lavender Peaches
Recipe 44: Spiced Apple Rings
Chapter 6: Fruit Butter Recipes
Recipe 45: Aromatic Rhubarb Butter
Recipe 46: Boozy Banana Butter
Recipe 47: Cinnamon Pear and Apple Butter
Recipe 48: Honeyed Strawberry Butter
Recipe 49: Lavender-Infused Apricot Butter
Recipe 50: Peachy Peach Butter
Recipe 51: Silky Blueberry Butter
Recipe 52: Tart Berry Apple Butter
Recipe 53: Tropical Fruit Butter
Recipe 54: Yummy Caramel Apple Butter
Conclusion
Afterthoughts
Introduction
If you have never heard of canning before, you may be curious about what it
is and the benefits associated with it. Unless you think it is associated with
the traditional can-can dance seen in French culture, you could probably take
an educated guess as to what canning is all about.
Canning is a method used to prevent the spoiling of foods by storing them in
containers, or jars, sealed securely, and sterilized by excessive heat over a
scheduled amount of time. This simplistic yet effective system ensures the
killing of microorganisms and deters enzymes that can often contribute to the
spoilage of various food items. The extra step of heating the food within the
sealed container extracts the unwanted air and creates a vacuum-like seal to
protect it from outside contaminants. Both uncooked food and cooked foods
can be considered for canning.
Two techniques could be used to successfully master the art of canning:
water bath canning and pressure canning. Depending on the nature of the
food you are attempting to preserve, you can decide which canning style you
would like to go with. Choosing the right one will ensure that you safely
obtain the results you want and sealing in that fresh taste you do not want to
lose.
Another thing to think about is your altitude. We will not get into a
geography lesson here and now… but the importance of knowing where you
are located will help you to understand the temperature at which you should
boil your cans to kill bacteria effectively.
Lastly, you have to figure out the acidity of the foods you are attempting to
contain. Meats, seafood, poultry, dairy products, and all vegetables are
considered to be low-acidic foods. Therefore, pressure canning should be
used for them. Fruits, jams, tomatoes, pickles, sauces, vinegar, and
condiments are considered high-acidic foods, so water bath canning should
be used for them. These foods are at risk of attracting Clostridium Botulinum,
a fancy scientific word for spore-forming bacteria that increases molding and
can introduce unwanted diseases into the human body. It sounds terrifying,
but that is why this book is here to teach you the proper steps to avoid this
bacterium. Let's go into the details of the various techniques now that we've
covered the basics of canning.
There is no doubt that pressure canning is not the cheapest method of food
preservation. Many other preservative techniques are cheaper and require less
effort than pressure canning. This must have made you ask yourself why you
have to choose a quite costly and technical option over cheap and mundane
ones. Pressure canning, of course, requires some specialized equipment, and
it demands a level of attention. However, there are more reasons you need to
start pressure canning. Below are some of them.
Pressure Canning is not as Technical as you Imagine: The number one
reason many people still avoid the pressure canning method of food
preservation is the technicality associated with using it. While it is true
that pressure canning requires a level of expertise and attention, it is
not true that you cannot use it. With the instructions in this book, you
will be able to use pressure canning by yourself.
You get the Value of its Cost: Every penny you spend on acquiring
pressure canning equipment is worth it, considering the value you will
get in it. Hence, you should not count pressure canning out of your
options just because of money to buy the specialized equipment.
It Saves Money: Having established that pressure canning requires
buying specialized equipment, it is important to add that buying that
equipment is a good way of saving money. First, you will not need to
spend extra money buying preservative acid regularly, just as you will
not need to buy a fridge or a freezer.
It is Reliable: This reason alone is enough to convince you to start
pressure canning. Pressure canning offers guarantee and assurance of
maximum effectiveness. This means that food preserved with pressure
canning cannot be spoilt for a long time.
It is environment-friendly: This is another reason why you need to
start pressure canning. Pressure canning does not emit poisonous gas
during the steaming process; hence it does not harm the environment.
You, therefore, protect the environment from further damage if you
choose to start pressure canning.
You upgrade your Culinary Skills: Of course, everyone wants to
learn new things about different aspects of life, cooking is not an
exemption to that. You might have known different ways of preserving
