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âA master class in the necessary techniques and tools required for gathering, freezing, canning, drying, pickling, and fermenting ingredients.â âMary Bilyeu, food editor, The Toledo Blade  Canning Essentials is a go-to beginnerâs guide that will take you step-by-step through the different processes of canning fruit and produce. From canning vegetables, like tomatoes and squashes, to preparing homemade jam, salsas, relishes, and so much more, this book simplifies food preservation so that even todayâs busiest people can find time to do it themselves.  Emphasizing cost-saving and sustainable food safety, youâll learn methods for both freezing, canning, pressure canning, and water-bath canning, then discover over 60 delicious recipes for homemade jelly, chutneys, pickles, and more. With helpful charts throughout to detail methods with specific timings, temperatures, and required equipment, this book will teach you everything you need to know about preserving and canning fruits and vegetables.  âA beautiful tome that is exactly what its title claims: essential . . . The book is thorough but not ponderous and includes easy-to-read charts and guidelines for preserving the harvest. Photographs are both inspiring and informative. Canning Essentials should be in every food loverâs kitchen library.â âMichele Anna Jordan, James Beard Award-winning author of The Good Cookâs Book of Mustard  âThe essential step-by-step guide to preserve local flavor.â âAngela Covo, editor-in-chief, Edible San Antonio \u0026 adjunct faculty, Culinary Institute of America  âJackie Callahan Parente teaches the âwhysâ and âhowsâ of preserving foods so that you can experience the flavors of summer any time of the year!â âChris Chamberlain, author of The Southern Foodie |
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