Canning and Preserving

What You Need to Know to Can Vegetables, Fruit, Meat, Poultry, Fish, Jellies, and Jam. Along with a Guide on Fermenting, Dehydrating, Pickling, and Freezing for Beginners

By: Dion Rosser

Narrated by: Ivan Busenius

Have you ever had a craving for something to eat and reached into the pantry, only to discover that your food was no longer edible?

Have you ever accidentally overestimated your needs and bought too much food from the grocery store?

Every one of us has struggled - at least once - with food spoilage. From rotten bananas to sprouting potatoes, you’ve probably seen it all. This audiobook will show you different ways to preserve your food, so it remains safe for consumption for as long as possible.

In this audiobook, you will:

• Learn the five different ways to preserve your food: canning, freezing, pickling, fermenting, and dehydrating.
• Find out the benefits of fermenting your food.
• Master the art of making delicious homemade jellies and jams.
• Browse through several simple recipes that will help you perfect your preservation skills.
• Discover the myths about preservation.
• Learn how to avoid spending endless hours in the kitchen preparing food.
• Find out the simple, yet powerful ways to transform your kitchen, from container tips to freezer organization hacks.
• Find out how to get the most nutritional value possible from your food, even after preserving it.
• Learn how to use your food after it has been preserved.
• Discover the biggest mistakes people make when thawing frozen food.
• Learn how to save your frozen food when a freezer crisis hits.

With this audiobook, you will finally have no problems storing your food for long periods. Whether you have an abundant food supply or hope to save food items for later, this audiobook will teach you how to keep your food safe and healthy. Not only that, but it will provide you with numerous recipes, tips, and advice that will make your time in the kitchen more enjoyable.

So, click the “buy now” button, and let’s get you started on this remarkable journey!

©2021 Dion Rosser (P)2021 Dion Rosser

It was good.

One thing I really enjoyed was the easy breakdown of the meals in jars for pressure canning. There are some tested recipes already available from other sources that combine veggies and meats, but this actually provides proportions of ingredients to make several meals in jars that can just be dumped in a pan to reheat. I already tried the chicken Verde. It was good.

Lovely

If you love to can things and want a book on hand with a few options already organized for you when things are "in season," pick this book up. I have made my first batches of both grape and strawberry jelly, a low sugar roasted strawberry jelly, orange banana jam, apple pie jam, and honey pear jam.

a great resource if you preserve foods at home.

I'm not too excited with the canning area as it's difficult to come by fundamental information in a rush however the plans and the segments on drying out, maturing, and smoking are beyond value! Try not to have a smoker? No issue as they let you know how to smoke in your home broiler. I needed to get this for my little girl who got a dehydrator for Christmas.

Understandable

I am constantly amazed by all the wonderful things you can make and "put by". That's an old-timey way of saying: Plant it, Raise it, Pick it, Can it, or Preserve it, and Put it by, ( put it in your pantry, larder, or cool basement ). You will have it to save for a "rainy day", or for extra company coming, or when push comes to shove! Mostly, I just like to go and look at it. It makes me feel tired sometimes, with all that hard work, but when I stand and look at it,...I just feel very blessed to have family, friends, and even strangers, to be able to put something good and hot on the table!

Really an amazing audible

Really an amazing audible. Within the first week, I made the Strawberry Rhubarb Jam, Lemon Blueberry Jam, Apple Pie Jam, Zucchini Bread Jam, and Apricot Habanero Jam. They were all wonderful. I use the sweet ones for toast, English muffins, drizzled over sourdough crepes, or a spoonful in salad dressing or beverages to make them more interesting. I used the apricot habanero as a glaze for bacon-wrapped shrimp. 400 degrees for 10-15 minutes, then drizzle extra over. Holy yum! I made Ree Drummond's lemon asparagus and whiskey glazed carrots to go with that. Really helpful.

Preserving Book

It causes me to feel tired at times, with all that difficult work, yet when I stand and take a gander at it,...I simply feel extremely honored to have family, companions, and even outsiders, have the option to put something great and hot on the table

I would buy this book

Having said that it's additionally got a few phenomenal plans, wonderful guide, and moving thoughts. In the event that this is your first canning book, I'd stand by. In any case, pull out all the stops!

Canning Geeks Unite

No issues up until now on adhering to the guidelines. I joined canning assemble put by my family who works locally cannery. Exceptionally enlightening. Has photographs and outlines which I connect with. Dion Rosser is the norm for canning so this will be the main reference book.

Good book

this has so much information it is a great book to learn or just use as a quick reference. lots of fantastic recipes and love how they show the conversion of metric to tbl. to cups to lbs. it is through in all areas. a great buy highly recommends it.

Loved the Low-Sugar, Low-Salt Recipes,

The plans I most anticipate attempting are the low-sugar and low-salt plans. It's magnificent to realize that in canning my own food, I gain to influence how much sugar and salt go into each group!