JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded by Edith Tremblay, Francois Lafleur Read Free Book Online
Authors: Edith Tremblay, Francois Lafleur
Introduction
You enjoy good food and you know it would be nice to eat delicious local fruit and vegetable even in winter. The idea of doing your homemade canning tickle your taste buds as much as your mind. But you hesitate to get started.
Welcome to the wonderful world of home canning.
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 ( http://jebouffe.com/homecanning/ )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"
Chapter 1: Principles of food preservation
1.1 Why make your own canned food?
1.2 The concepts of food preservation
1.3 The recommended methods
1.4 Other known methods to avoid
1.1- Why make your own canned food?
Quality
For more and more people, concerned about their food and the environmental impacts of industrial production, home canning is becoming a very interesting alternative. It allows better control of the origin and quality of products and help avoid the use of many additives that can sometimes be harmful.
Fruits and Vegetables canned on the day they are pick have better nutritional qualities. They are tastier than most "fresh" vegetables on the supermarket shelves.
Economy
In many cases, substantial savings are realized. Seasonal products can be purchased inexpensively during local harvest period. Foreign productions are much more expensive once they reach the shelves of the supermarkets.
Energy
Using only the energy required for sterilization, home canning is cheaper than freezing. You can store garden vegetables and fruits without over-consumption of energy!
Ecology
Greater respect for the environment. Indeed the production and transportation of industrial canned food are costly to the planet. Food you are canning yourself is a concrete way to fight against overconsumption and waste.
1.2 - The concepts of food preservation
There are three main objectives that should guide all home canning activities:
- The safety;
- The flavor;
- And appearance of food.
A successful canning will produce food that is safe, with a flavor as close as possible to the fresh taste and pleasing to the eye.
Home canning is not complicated: It is a simple process by which food is heat treated in a sealed jar of glass to prevent the deterioration
You enjoy good food and you know it would be nice to eat delicious local fruit and vegetable even in winter. The idea of doing your homemade canning tickle your taste buds as much as your mind. But you hesitate to get started.
Welcome to the wonderful world of home canning.
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 ( http://jebouffe.com/homecanning/ )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"
Chapter 1: Principles of food preservation
1.1 Why make your own canned food?
1.2 The concepts of food preservation
1.3 The recommended methods
1.4 Other known methods to avoid
1.1- Why make your own canned food?
Quality
For more and more people, concerned about their food and the environmental impacts of industrial production, home canning is becoming a very interesting alternative. It allows better control of the origin and quality of products and help avoid the use of many additives that can sometimes be harmful.
Fruits and Vegetables canned on the day they are pick have better nutritional qualities. They are tastier than most "fresh" vegetables on the supermarket shelves.
Economy
In many cases, substantial savings are realized. Seasonal products can be purchased inexpensively during local harvest period. Foreign productions are much more expensive once they reach the shelves of the supermarkets.
Energy
Using only the energy required for sterilization, home canning is cheaper than freezing. You can store garden vegetables and fruits without over-consumption of energy!
Ecology
Greater respect for the environment. Indeed the production and transportation of industrial canned food are costly to the planet. Food you are canning yourself is a concrete way to fight against overconsumption and waste.
1.2 - The concepts of food preservation
There are three main objectives that should guide all home canning activities:
- The safety;
- The flavor;
- And appearance of food.
A successful canning will produce food that is safe, with a flavor as close as possible to the fresh taste and pleasing to the eye.
Home canning is not complicated: It is a simple process by which food is heat treated in a sealed jar of glass to prevent the deterioration
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