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ISBN: Print 978-1-62315-197-3 | eBook 978-1-62315-198-0
Contents
Section 1: Preparing Your Supplies and Food Stores
Chapter 1: Getting Started: Food Prepping 101
Chapter 2: Deciding How Much Food andWater You’ll Need
Chapter 3: Water Storage and Purification
Section 2: Water-Bath and Pressure Canning
Chapter 4: Water-Bath versus Pressure Canning
Chapter 5: Getting Started with Water-Bath Canning
Chapter 6: Preserving Jellies, Jams, and Other Sweet Spreads
Classic Grape Jelly
Spicy Jalapeño Jelly
Herb Jelly
Any-Fruit Jam
Nutty Pecan Jam
Canned Peaches
Apple Pie Filling
Blueberry Compote
Classic Dill Pickle Spears
Pickled Beets
Spicy Pickled Okra
Simple Bread-and-Butter Pickles
Pickled Peaches
Chapter 9: Salsas and Relishes
Chunky Cranberry Sauce
Green Chow-Chow
Canned Plum Tomatoes
Fresh Tomato Salsa
Homemade Tomato Paste
Chapter 10: Getting Started with Pressure Canning
Chapter 11: Pressure Canning Recipes
Fresh-Canned Corn
Canned Beets
Canned Green Beans
Candied Carrots
Candied Sweet Potatoes
Mushrooms and Onions
White Potatoes
Simple Beef Stock
Beef Tips
Chicken Stock
Ground Meat Base Mix
Chicken with Gravy
Meatless Spaghetti Sauce
Vegetable Soup
Chicken Soup
Garden Fresh Veggie Soup
Basic Vegetable Stock
Hearty Chili
Section 3: Drying and Storing Your Food
Chapter 12: Drying Recipes:Produce, Herbs, and Meats
Basic Fruit Leather
Apricot Leather
Strawberry Leather
Tropical Fruit Leather
Spiced Apple Rings
Dried sugared Pineapples
Antioxidant Mix
Island Banana Chips