The Little Book of Home Preserving: A Guide to Canning, Freezing, Drying, and Pickling

Preserving food at home is a great way to save money, eat healthier, and reduce food waste. It's also a fun and rewarding hobby that can be enjoyed by people of all ages.

The Little Book of Home Preserving is a comprehensive guide to preserving food at home. It covers all the basics of canning, freezing, drying, and pickling, and includes over 100 recipes for delicious preserved foods.

The Little Book of Home Preserving

by Bulus Liviu

4.4 out of 5

Language	:	English
File size	:	3427 KB
Text-to-Speech	:	Enabled
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	153 pages
Lending	:	Enabled
Screen Reader	:	Supported

FREE

Canning

Canning is a method of preserving food by sealing it in airtight jars and then heating it to a high temperature. This kills bacteria and other microorganisms that can spoil food.

There are two main types of canning: pressure canning and water bath canning. Pressure canning is used for low-acid foods, such as vegetables, meats, and fish. Water bath canning is used for high-acid foods, such as fruits, jams, and jellies.

Freezing

Freezing is another great way to preserve food. Frozen food retains its nutrients and flavor better than canned food, and it's also much easier to prepare.

To freeze food, simply wash it, cut it into pieces, and then place it in freezer-safe bags or containers. You can freeze almost any type of food, but some foods, such as fruits and vegetables, freeze better than others.

Drying

Drying is a great way to preserve food without using any heat. Dried food is lightweight and easy to store, and it has a long shelf life.

There are two main types of drying: air drying and oven drying. Air drying is the simplest method, but it can take several days or even weeks. Oven drying is faster, but it's important to keep the temperature low so that the food doesn't burn.

Pickling

Pickling is a method of preserving food in vinegar. Vinegar kills bacteria and other microorganisms, and it also gives food a tart and tangy flavor.

There are many different types of pickles, but the most common are cucumber pickles, dill pickles, and bread and butter pickles. Pickles can be made with a variety of different vegetables and fruits, and they can be flavored with a variety of different spices and herbs.

Recipes

The Little Book of Home Preserving includes over 100 recipes for delicious preserved foods. These recipes cover a wide variety of fruits, vegetables, meats, and fish, and they're all easy to follow.

Here are a few of the recipes that you'll find in the book:

• Canning peaches
• Freezing strawberries
• Drying tomatoes
• Pickling cucumbers
• Making apple butter

The Little Book of Home Preserving is a valuable resource for anyone who wants to learn how to preserve food at home. It's a comprehensive guide that covers all the basics of canning, freezing, drying, and pickling, and it includes over 100 recipes for delicious preserved foods.

If you're interested in learning more about home preserving, I encourage you to check out The Little Book of Home Preserving. It's a great way to learn how to save money, eat healthier, and reduce food waste.

The Little Book of Home Preserving

by Bulus Liviu

4.4 out of 5

Language	:	English
File size	:	3427 KB
Text-to-Speech	:	Enabled
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	153 pages
Lending	:	Enabled
Screen Reader	:	Supported

FREE