A to Z Canning and Preserving for Total Beginners The Essential Canning Recipes and Canning Supplies Guide

By Lisa Bond

Food that last forever

Includes links to 50 Healthy Mexican Recipe Videos

Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldiers were often hungry, thanks to the difficulty of transporting fresh food. Just to show that he was serious about solving this problem, he offered a reward of 12,000 francs to anyone who could come up with a solution.

The award was given to Nicholas Appert in 1810. After trying a variety of methods – including attempting to remove air from his glass jars – he devised a method that worked. The food was placed in a glass bottle, then corked and sealed with wax. The glass bottles were then wrapped in canvas, and boiled in water. The result was bottled foodstuffs that could be transported, even though the jars were breakable. Appert published a book titled, The Art of Preserving Animal and Vegetable Substances.

Two years later, Brian Donkin found a way to substitute tin for the fragile glass, and the canning industry was born. It made its way to American, where Gail Borden used the technique to preserve milk so it could be transported to the inner cities.

There were problems along the way with this journey toward portable food preservation. The first was the sealant used on the cans. The early ones were soldered closed using lead solder. Of course, if you are on a battlefield where you could be shot down at any minute, lead poisoning probably isn't high on your list of worries. Second, it took forty years before anyone invented a can opener. Napoleon's men were forced to use their swords to open the cans, a process that probably didn't do the sword any good, and no doubt was less than satisfactory for getting those cans opened without spilling the contents.

Readers might be wondering at this point why modern home canning is usually done in glass jars, following methods that are similar to the ones Appert developed. The answer is somewhat complex.

Canning in metal requires more specialized equipment than canning in jars. Once the cans are filled, the lids must be sealed on. The cans will then need to be heated to destroy bacteria. (The first ones were made fifty years before Louis Pasteur did his ground-breaking work, so neither Appert or Donkin knew why it was that some cans would be just fine, while others would spoil. In early canning efforts, if the can was sealed and did not bulge, it was presumed to be safe to eat. No one knew about botulism, that hidden killer that can lurk in an improperly bottled jar of green beans.

The equipment for canning in tins is more expensive than that needed to can in glass bottles. It is also easier to see if the food is still good when it is preserved in transparent glass. Incidentally, "can" is short for "canister." As we all know, canisters can be made from all sorts of materials, so if you've ever wondered why foodstuffs preserved in glass jars was said to the "canned," rather than "bottled", that is the explanation.

Since this is a book about the very basics of home canning, it only addresses putting up your food in glass. Preserving food in metal cylinders requires a specialized sealer is a technique for experienced food preservers.

• Language: English
• Publisher: sbBooks
• Release date: Nov 14, 2017
• ISBN: 9781537830957

Lisa Bond

Lisa Bond lives with her husband and 4 children in Belmont, California. After 20 years in accounting, she decided to write about the little things in life that made her and her family very happy. She stopped analyzing spread sheets and profit and loss and began writing about her many hobbies such as making bath bombs, gardening, raising backyard chickens, bee keeping and many more topics in her vast collection of skill sets. Fortunately, she learned the skill of research at Smith College and she is always studying new things that help her and her family live a better life. Lisa loves sharing ideas with the world.

Book preview

Table of Contents

Book Dedication

Introduction

Chapter 1: Two Types of Canning

Chapter 2: Pickles: An Introduction to Refrigerator Pickles and Water Bath Canning

For pickling you will need:

Refrigerator Pickles

The Vegetables:

Spices: (don’t use these in the same mix)

An alternate method for the lazy:

Taking Your Refrigerator Pickles to the Next Step:

Chapter 3: Pressure Canning: The Main Event of Food Preservation

What to Look for When Buying a Home Canner

Chapter 4: Pressure Canning those Low Acid Fruits and Vegetables

Canning Green Beans, Step by Step:

Lazy Mom’s Cold Packed Green Beans

Chapter 5: What’s for Dinner?

Hungry Homesteader’s Canned Hamburger

Purely Perfect Processed Pinto Beans

Home from the Hills Hard-Workin’ Stew

Chapter 6: What’s for Desert?

Canned Carrot Cake

Chapter 7: Canning is Making a Come-Back

Bibliography

Copyright © 2016 by sbBooks

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator, at the address below.

Lisa Bond

[e-mail]

About the Author, Lisa Bond

Lisa Bond lives with her husband and 4 children in Belmont, California.  After 20 years in accounting, she decided to write about the little things in life that made her and her family very happy.  She stopped analyzing spread sheets and profit and loss and began writing about her many hobbies such as making bath bombs, gardening, raising backyard chickens, bee keeping and many more topics in her vast collection of skill sets.

Fortunately, she learned the skill of research at Smith College and she is always studying new things that help her and her family live a better life.  Lisa loves sharing ideas with the world.

Book Dedication

I dedicate this book to my inspiration, Teresa de Anda.  Teresa, you are one of the most positive persons that has moved my in my life.

Thank you so much for helping me move ahead in my life in doing what I love to do.

Your original and authentic Mexican recipes are a giant hit in my house with my kids,  my husband and my friends.  With your help, my husband cooks most of the time.  Wow!

Teresa has so much energy, presenting her great, easy to make meals available in English and Spanish, all in text and video, and for free.  Where do you get the energy to make your dreams come true, sharing these super, healthy meals with thousands.

What a woman you are Teresa.

Teresa comes out with 2 to 3 new great recipes every week.  And all of the step by step videos with text are FREE.

You can find her by clicking here.

http://teresadeanda.com

 Hi there from Lisa Bond

I'm Lisa.  Please take the time to leave an honest review of my work.

I come out with about 2 to 3 books a month.  All of them are free for ebook, but all are the books are