Water Bath Canning Cookbook For Beginners: Complete A to Z Knowledge About Preservation, Pressure Canning, and Safety Procedures to Make Delicious and Mouthwatering Jams, Pickles, and Jar Recipes

By Kayla Blanton

Do you Feel Like WaterBath Canning is Interesting But Scared to Try? OR Don't Know the Right Way To Do It? OR Feel It's Good But Hectic?

WaterBath Canning is an Ancient Process of Preservation that helps lead an affordable, healthy life with the additional benefit of enjoying all the seasonal foods throughou

• Language: English
• Publisher: Kayla Blanton
• Release date: Oct 6, 2022
• ISBN: 9781088064405

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Water Bath Canning Cookbook For Beginners

Complete A to Z Knowledge About Preservation, Pressure Canning, and Safety Procedures to Make Delicious and Mouthwatering Jams, Pickles, and Meals in a Jar Recipes

by Kayla Blanton

© Copyright 2022 - Kayla Blanton

All rights reserved.

The content contained within this book may not be reproduced, duplicated or transmitted without direct written permission from the author or the publisher.

Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book, either directly or indirectly.

This book is copyright protected. It is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part, or the content within this book, without the consent of the author or publisher.

By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, that are incurred as a result of the use of the information contained within this document, including, but not limited to, errors, omissions, or inaccuracies.

Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaged in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book.

Table of Content

INTRODUCTION

CHAPTER ONE

WHAT IS WATER BATH CANNING?

PRESSURE CANNING

WATER BATH CANNING

WHY IS WATER CANNING NECESSARY?

WHEN IS THE RIGHT TIME TO USE A WATER BATH CANNER?

HOME CANNING BENEFITS

CHAPTER TWO

WATER CANNING SUPPLIES

TIPS FOR PURCHASING THE SUPPLIES

CHAPTER THREE

WATER BATH CANNING STEP-BY-STEP GUIDE

CHOOSING THE COOKING SURFACE

WATER BATH CANNING RULES

CHAPTER FOUR

WATER-BATH CANNING RECIPES

JAMS MARMALADES, CHUTNEYS, AND JELLIES

DESSERTS

PICKLES

TOMATOES

CONDIMENTS

MEALS IN A JAR

CHAPTER FIVE

WATER BATH CAN LIMITATIONS

ITEMS THAT CANNOT BE WATER BATH CANNED

FOODS THAT CANNOT BE CANNED

WATER BATH CANNING MISTAKES TO AVOID

CHAPTER SIX

WATER BATH CANNING SAFETY CONSIDERATIONS

VEGETABLE AND FRUIT WATER BATH CANNING CHARTS

CHAPTER SEVEN

TYPES OF CANNERS

CHOOSING CANNERS FOR WATER BATH CANNING

CANNING STORAGE TIPS

CONCLUSION

FAQS

THANK YOU

INTRODUCTION

Food canning is not an ancient preservation technique. The origin of food canning can be traced to the late 18th century. During this period, people began to heat-treat food in airtight containers or jars as a good alternative to preserving food by drying, salting, and fermenting them. It came up more as a necessity, just like other problem-solving inventions of the past.

When Napoleon Bonaparte challenged thinkers in 1795 to create a reliable method to preserve food for his gallivanting army, a French confectioner, Nicholas Appert, took on the challenge. Using some of the existing local ideas of homemakers, he would later succeed in preserving food items by sealing them in glass jars placed in boiling water. It has since been one of the safest and most reliable ways of preserving certain foods, particularly those with high acidity. We can call this short history the genesis story of food canning as we know it today.

This book is about this technique of food preservation but from a narrower angle: water bath canning. The process of canning is simply packaging food in jars to preserve them. This means a jar of food can sit on a shelf without refrigeration and still be good months or even a year later.

There are two recommended canning methods, including water bath canning and pressure canning. While pressure canning is used for low acidic food, water bath canning is recommended for food with high acidic foods.

Without a doubt, the displeasing stories of canning could make you decide against it without giving it a trial. You hear of jars exploding, jars not sealing properly, and that serious illness called Botulism. The reality is that there shouldn’t be anything to worry about as long as you are armed with the proper information.

This book provides in-depth information about everything you need to know about water bath canning.  My ultimate goal is to take you by the hand through this preservation technique.

That is why in Chapter Three, I have designed an easy-to-follow, step-by-step guide for newbies to water bath canning. The good thing about guides of this nature is that they offer well-researched, precise information about the subject. It eliminates guesswork and provides empirical details. This book is a product of years of experience in home canning and research from reliable sources. One thing that makes it stand out from the rest is that, as the author, I have been where you are at some point, a novice who is anxious about the whole thing.

Just before the step-by-step guide to water bath canning, I provided a background to the technique in Chapters One and Two to provide a background to the method. The essence of this is to get you acquainted with substantial information about the topic and provide the context needed to help you see why processing your food for long-term storage is important. I can imagine that you know some stuff already. But then, the possibility of you missing out on some details is still there.

Chapter Four is all about water bath canning recipes, with some of them categorized into breakfast, lunch, and dinner. Does water bath canning have limitations or downsides? You'd find out about that and more in Chapter Five. Chapter Six is about safety considerations around this food canning technique while Chapter Seven is about choosing the right canners for water bath canning and other related extra information.

Lastly, I have conducted extensive research and compiled the questions many people are asking about water bath canning. So, I end the book with an FAQ section. In this book, I have emphasized the need for you to own a book on home canning for reference. This book will help you achieve this objective.

CHAPTER ONE

What Is Water Bath Canning?

Home canning, otherwise known as canning or putting up, refers to the process of preserving