Canning And Preserving For Dummies (2010) - Plot & Excerpts
Water-bath Canning In This Chapter Discovering water-bath canning Recognizing high-acid foods Stepping up to high-altitude canning Knowing the proper processing procedures With water-bath canning you essentially use a special kettle to boil filled jars for a certain amount of time. Common foods for water-bath canning include fruits and tomatoes, as well as jams, jellies, marmalades, chutneys, relishes, pickled vegetables, and other condiments. You’re probably wondering whether water-bath canning is safe for canning food at home. Rest assured: The answer is a most definite “Yes!” — provided that you follow the instructions and guidelines for safe canning. In this chapter, you discover which foods are safely processed in a water-bath canner and step-by-step instructions for completing the canning process. In no time, you’ll be turning out sparkling jars full of homemade delicacies to dazzle and satisfy your family and friends. Water-bath Canning in a Nutshell Water-bath canning, sometimes referred to as the boiling-water method, is the simplest and easiest method for preserving high-acid food, primarily fruit, tomatoes, and pickled vegetables.
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