Home Food Storage and Canning for Preppers: a Comprehensive Guide and Recipe Book for Home Food Storage and Canning for Preppers the New

Home Food Storage and Canning for Preppers

Want to learn doing home canning yourself? It’s just fun, cost-effective and easy to do!

Do you found yourself up against Christmas with no gifts to speak of for anyone, and no time to go shopping? If you are like most people, unfortunately you are not lucky enough to live in a tropical paradise that produces abundant fruit and vegetables all year long. Chances are, you are already familiar with the concept of produce being “in season”, and are therefore used to waiting months for your favorite foods to come back around. It’s a cycle we have dealt with since human beings figured out agriculture, and it is also a riddle we have been trying to crack for just as long.

Find out the Step by Step Process to Make the Best Fruit Canning

Also, you’ll discover..Great Recipes of Fruit CanningLearn Great Tips and Tricks on How to Make Fruit Canning PerfectlyAnd much more!

Table of Contents

Introduction: If You Can Boil Water, You Can Do This!

Know that even having an unbelievably disastrous start to your new canning hobby doesn’t mean you are doomed to be bad at it forever. In fact, once you make one good batch, you pretty much have it down, and can keep up momentum from there. You might mess up, you might drop jars, you might overdo it on the lemon juice, but it’s all a learning experience.

Chapter 1 – How Does Your Garden Grow? Plan Out Your Canning Calendar.

It goes without saying that your best course of action is to strike while the iron is hot, and take advantage of food preservation as the seasons permit. For that reason, depending on where you live, winter might be a great time to start getting your plan in place.

Chapter 2 – Beginner Crash Course: Pickles!

One of the easiest things to can at home, especially when first starting out, is a jar (or three, or four) of crunchy, dill pickles.

Chapter 3 – Fruit Preserves: How to Fill Your Shelves All Summer, and Eat All Winter.

Now that you have had a little experience with putting food in jars the safe way, it’s time to up your game a little bit by tackling fruit preserves. If you have nostalgic memories of homemade blackberry jam, or if you have ever decided that yes – the chutney you just tried at the farmer’s market is definitely worth $10 per jar, then prepare to be amazed at what you can do in your own kitchen.These home canned fruit preserves will be a far cry from the thin, see-through grape jelly you get at the local diner. These will be rich both in flavor and nutrients, and unlike store bought jams, you get to have the final say on which ingredients go into making them.

Chapter 4 – Veggie Preserves: Advanced (and Safe!) Canning Techniques.

Fruit is so easy to preserve largely due to it’s natural acidity. There are three components that make your fruit preserves gel; and they are sugar, pectin and acid. When you are lacking in one, the other two can be stepped up to take over. After that, it’s just a matter of letting nature (and chemistry) take its course. Typically with relatively little effort, your boiling fruit gets itself into a preserved state for you. You can rely on your fruit preserves being safe thanks to their natural acid levels, and any pesky microbes that might have slipped in there, can easily be boiled out of existence. Heat wins again!

Chapter 5 – Frugality Tips and Tricks: How to Can on the Cheap.

Deciding to get into any new hobby comes with those dreaded “start up costs”. Ask any knitter, quilter, painter, gardener or cake decorator and they can probably tell you some horror stories about that first receipt from the craft store. It stands to reason that if you are beginning something from scratch, you are going to have to bite the bullet and buy a few things – after all, there is nothing like having the right tools for the job.