TABLE OF CONTENTS

  • Introduction 1
  • Chapter One: Importance of Food Preservation and Storage 5
  • Importance of Food Preservation 6
  • Common Methods of Food Preservation 8
  • Drying 9
  • Chilling and Freezing 10
  • Chapter Two: Other Methods of Food Preservation 18
  • Salting 19
  • Sugaring 20
  • Vacuum Packing 22
  • Canning 25
  • Chapter Three: All About Canning 31
  • Before You Start Canning 33
  • High Acid Foods + Boiling Water Canner 34
  • Low Acid Foods + Pressure Canner 34
  • Tools and Equipment 35
  • Best Vegetables for Canning 36
  • Best Fruits for Canning 38
  • Canning Meat and Poultry 39
  • Hot Packed vs. Raw Packed Foods 40
  • Practicing Safe Home Canning 42
  • Hygiene 42
  • Cooking 44
  • Storing Canned Products 45
  • How Canning Preserves Foods 46
  • Does Canning Affect Nutritional Levels of Food? 49
  • Chapter Four: Canning Techniques 51
  • Jars and Lids 52
  • Boiling Water Canning 53
  • Pressure Canning 59
  • Canned Foods for Special Diets 67
  • Canning without Sugar 67
  • Canning with less or without Salt 68
  • Maintaining Color and Flavor in Canned Food 68
  • Equipment and Methods that are Not Recommended 71
  • Chapter Five: Pros and Cons of Canning and Consuming Canned Foods 73
  • Consuming Canned Foods 77
  • Advantages of Consuming Canned Foods 78
  • Disadvantages of Consuming Canned Foods 81
  • Health Risks 83
  • Make the Right Choices 84
  • Chapter Six: Possible Issues with Canned Foods: Causes and Solutions 87
  • Chapter Seven: Simple Home Canning Recipes 101
  • Common Canning Recipes 102
  • Pesto Sauce 106
  • Strawberry Basil Jam 120
  • Holiday Pepper Jelly 126
  • Conclusion 130
  • Photo Credits 133
  • References 135

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