Canning and Preserving for Beginners: Guide For Learning Everything About Preserving E-Book

Jenna Smallings

• Herausgeber: Pronoun
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2018

Beschreibung

Want to preserve your foods? Don't want to see them go to waste?Learn what it takes to can and preserve foods the right way.Jenna Smallings pinpoints the best options for canning and preservation. Beginners will not have to learn the ropes on their own any longer.This book is going to be with you every step of the way.

Leseprobe

CANNING AND PRESERVING FOR BEGINNERS: GUIDE FOR LEARNING EVERYTHING ABOUT PRESERVING

Jenna Smallings

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PRONOUN

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Copyright © 2017 by Jenna Smallings

Published by Pronoun

Interior design by Pronoun

Distribution by Pronoun

ISBN: 9781508066965

TABLE OF CONTENTS

Introduction

Chapter 1: What is Food Preservation and Canning?

Fermentation

Salting

Drying

Freezing

Chapter 2: What is Canning?

The story behind Canning

How does the method work?

Chapter 3: Basic Stages of Canning

Chapter 4: Most Common Methods of Canning

Boiling water bath

Pressure canning method

What are the ideal canning equipments?

Chapter 5: Benefits of Canning

Conclusion

INTRODUCTION

EVER SINCE THE ADVENT of civilization, one essential commodity that has served man’s satisfaction seeking senses is food. From being a hunter to a cook, man has come a long way in not only making food, but also preserving it for later use.

The only roles men used to assume when it came to food, in the good old caveman days, were hunters and gatherers. Gradually, they shifted towards being the creators of food with the discovery of irrigation and agricultural advancements.

Fishing and apiculture came into the picture and put a nice seasoning over the dish. Farms, poultries, well looked after fields, orchards and plantations that are the sources of food today are nothing but extended versions of the aforementioned primitive practices of food production.

The picture was rosy till here. Problems arose when it came to not only tracking and growing food but also to find ways to preserve it for dire times and unseen circumstances.

Back in the medieval times when food production techniques were just new-born infants, every work that people took up was season based. Food was no exception in this regard. One very common practice under this system was to save up as much food as possible for those seasons which sparingly allow for conditions optimal for food growth- basically winter.

Extreme winters and scorching summers are the worst seasons for an average food grower. The weather conditions are harsh and unfavorable for healthy growth of basic eatables like vegetables, cereals and fruits.

Situations like these put forth a demand to look for methods and techniques to preserve food for use in such trying times. As early as 1200 B.C, Orientals and Middle Eastern folk adopted the technique of drying food to preserve it. Instances of ‘’still houses’’ being built to store food in areas receiving negligible sunlight have been discovered.

A still house would operate on a fire being lit inside the house, for the purpose of producing heat and the stock of vegetables being kept around it so as to facilitate them in the process of drying. Freezing practices of the pre medieval men have left their traces too, and so have salting methods that are a clever way of preserving food.

This eBook seeks to equip you with the knowledge of the age old food preservation techniques, especially focusing on the method of canning-a modern method of food preservation. We want to thank you for downloading this eBook and we sincerely hope you enjoy reading it.

CHAPTER 1: WHAT IS FOOD PRESERVATION AND CANNING?

FOOD PRESERVATION, AS MICROBIOLOGISTS and food researchers put it, is a group of processes and treatments that handle food in such ways so as to make it fit not just for current consumption but also future usage.

The idea behind preserving food is to prevent the growth of harmful bacteria, yeasts and fungi on the food. However, let it be known that there are some microorganisms that actually help a food get more nutritional by aiding their quality enhancement. Lactobacillus, for example, is a helpful bacterium that converts milk into curd.

Preservation of food techniques has come a long way since early days. You can choose from a variety of options, some of them are listed below:

FERMENTATION

The method of food preservation by fermentation relies on using alcohol like substances for securing food’s shelf lives. The first one to discover it must have noticed that milk could be converted into a semi solid material by fermenting. When turned into yogurt or curd, it lasted for months on end.

SALTING

As the name makes it obvious, using salt to preserve certain foods has been a trend among the coastal communities across the globe since centuries. Be it fish or vegetables, food can be assured longer life when preserved with salt.

DRYING

Exposure of some foods to dry heat is a sure shot way to enhance their lives by years. What started as a method of keeping the foods out in the naked sun soon turned into using heated containers and kilns to dry out food. The elements in food that thrive on water are bacteria inviting factories of mass breaking down. When water is sapped out of them, you ensure that the conditions for breaking down of food are minimal.