JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded

Nonfiction, Food & Drink, Canning & Preserving
Cover of the book JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded by JeBouffe, JeBouffe
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: JeBouffe ISBN: 9781458093370
Publisher: JeBouffe Publication: June 21, 2011
Imprint: Smashwords Edition Language: English
Author: JeBouffe
ISBN: 9781458093370
Publisher: JeBouffe
Publication: June 21, 2011
Imprint: Smashwords Edition
Language: English

This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.

You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.

Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.

Finally you will gain some hands on experience with our easy and delicious recipes.

This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.

About this second edition:
Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.

Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use. Always with the aim to offer you the latest information on techniques for home canning, we opened a website dedicated to you. It includes constant updates and our latest published recipes. This site will be a valuable source of information for all. A newsletter is also available to alert you of the arrival of new information on our sites.

We hope that this new revision will meet your expectations and wish you a successful canning experience and "Bon appetit"

=====

12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:

Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.
Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)
Recipe # 2 - Canned Pears (boiling water method)
Recipe # 3 - Canned fresh tomatoes (pressure canning method)
Recipe # 4 - Canned Carrots (pressure canning method)

2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.
Recipe # 5 - Tangerine marmalade (boiling water method)
Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)
Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)
Recipe # 8 - Marinara Sauce (pressure canning method)

Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.
Recipe # 9 - Plum jam with cinnamon (boiling water method)
Recipe # 10 - Nectarine Chutney (pressure canning method)
Recipe # 11 - Cherries and Raspberries Spread (boiling water method)
Recipe # 12 - Kedjenou chicken (pressure canning method)

By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.

You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.

Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.

Finally you will gain some hands on experience with our easy and delicious recipes.

This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.

About this second edition:
Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.

Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use. Always with the aim to offer you the latest information on techniques for home canning, we opened a website dedicated to you. It includes constant updates and our latest published recipes. This site will be a valuable source of information for all. A newsletter is also available to alert you of the arrival of new information on our sites.

We hope that this new revision will meet your expectations and wish you a successful canning experience and "Bon appetit"

=====

12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:

Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.
Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)
Recipe # 2 - Canned Pears (boiling water method)
Recipe # 3 - Canned fresh tomatoes (pressure canning method)
Recipe # 4 - Canned Carrots (pressure canning method)

2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.
Recipe # 5 - Tangerine marmalade (boiling water method)
Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)
Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)
Recipe # 8 - Marinara Sauce (pressure canning method)

Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.
Recipe # 9 - Plum jam with cinnamon (boiling water method)
Recipe # 10 - Nectarine Chutney (pressure canning method)
Recipe # 11 - Cherries and Raspberries Spread (boiling water method)
Recipe # 12 - Kedjenou chicken (pressure canning method)

By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.

More books from Canning & Preserving

Cover of the book Southern Bits & Bites: Our 150 Favorite Recipes by JeBouffe
Cover of the book Easy Jams, Chutneys and Preserves by JeBouffe
Cover of the book Mason Jar Dressing Recipes by JeBouffe
Cover of the book Canning & Preserving Your Own Harvest by JeBouffe
Cover of the book WECK Small-Batch Preserving by JeBouffe
Cover of the book Les bonnes recettes pour des confitures by JeBouffe
Cover of the book Homemade Sausage by JeBouffe
Cover of the book JeBouffe Home Canning Recipes Vol1 by JeBouffe
Cover of the book L'ABC de la congélation by JeBouffe
Cover of the book Little Book of Jewish Appetizers by JeBouffe
Cover of the book Cheesemaking at Home Including a Step-by-Step Guide and Recipes by JeBouffe
Cover of the book Ricette per pentola a pressione: le migliori ricette per pentola a pressione (per veri appassionati) by JeBouffe
Cover of the book Jar Canning and Preserving Recipes, Instructions, & Supplies Guide for Beginners Year Round by JeBouffe
Cover of the book Preserving Summer's Bounty by JeBouffe
Cover of the book Jam It, Pickle It, Cure It by JeBouffe
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy