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A to Z Canning and Preserving for Total Beginners : The Essential Canning Recipes and Canning Supplies Guide

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Food that last forever Includes links to 50 Healthy Mexican Recipe Videos Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldie Food that last forever Includes links to 50 Healthy Mexican Recipe Videos Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldiers were often hungry, thanks to the difficulty of transporting fresh food. Just to show that he was serious about solving this problem, he offered a reward of 12,000 francs to anyone who could come up with a solution. The award was given to Nicholas Appert in 1810. After trying a variety of methods – including attempting to remove air from his glass jars – he devised a method that worked. The food was placed in a glass bottle, then corked and sealed with wax. The glass bottles were then wrapped in canvas, and boiled in water. The result was bottled foodstuffs that could be transported, even though the jars were breakable. Appert published a book titled, The Art of Preserving Animal and Vegetable Substances. Two years later, Brian Donkin found a way to substitute tin for the fragile glass, and the canning industry was born. It made its way to American, where Gail Borden used the technique to preserve milk so it could be transported to the inner cities. There were problems along the way with this journey toward portable food preservation. The first was the sealant used on the cans. The early ones were soldered closed using lead solder. Of course, if you are on a battlefield where you could be shot down at any minute, lead poisoning probably isn't high on your list of worries. Second, it took forty years before anyone invented a can opener. Napoleon's men were forced to use their swords to open the cans, a process that probably didn't do the sword any good, and no doubt was less than satisfactory for getting those cans opened without spilling the contents. Readers might be wondering at this point why modern home canning is usually done in glass jars, following methods that are similar to the ones Appert developed. The answer is somewhat complex. Canning in metal requires more specialized equipment than canning in jars. Once the cans are filled, the lids must be sealed on. The cans will then need to be heated to destroy bacteria. (The first ones were made fifty years before Louis Pasteur did his ground-breaking work, so neither Appert or Donkin knew why it was that some cans would be just fine, while others would spoil. In early canning efforts, if the can was sealed and did not bulge, it was presumed to be safe to eat. No one knew about botulism, that hidden killer that can lurk in an improperly bottled jar of green beans. The equipment for canning in tins is more expensive than that needed to can in glass bottles. It is also easier to see if the food is still good when it is preserved in transparent glass. Incidentally, "can" is short for "canister." As we all know, canisters can be made from all sorts of materials, so if you've ever wondered why foodstuffs preserved in glass jars was said to the "canned," rather than "bottled", that is the explanation. Since this is a book about the very basics of home canning, it only addresses putting up your food in glass. Preserving food in metal cylinders requires a specialized sealer is a technique for experienced food preservers.


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Food that last forever Includes links to 50 Healthy Mexican Recipe Videos Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldie Food that last forever Includes links to 50 Healthy Mexican Recipe Videos Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldiers were often hungry, thanks to the difficulty of transporting fresh food. Just to show that he was serious about solving this problem, he offered a reward of 12,000 francs to anyone who could come up with a solution. The award was given to Nicholas Appert in 1810. After trying a variety of methods – including attempting to remove air from his glass jars – he devised a method that worked. The food was placed in a glass bottle, then corked and sealed with wax. The glass bottles were then wrapped in canvas, and boiled in water. The result was bottled foodstuffs that could be transported, even though the jars were breakable. Appert published a book titled, The Art of Preserving Animal and Vegetable Substances. Two years later, Brian Donkin found a way to substitute tin for the fragile glass, and the canning industry was born. It made its way to American, where Gail Borden used the technique to preserve milk so it could be transported to the inner cities. There were problems along the way with this journey toward portable food preservation. The first was the sealant used on the cans. The early ones were soldered closed using lead solder. Of course, if you are on a battlefield where you could be shot down at any minute, lead poisoning probably isn't high on your list of worries. Second, it took forty years before anyone invented a can opener. Napoleon's men were forced to use their swords to open the cans, a process that probably didn't do the sword any good, and no doubt was less than satisfactory for getting those cans opened without spilling the contents. Readers might be wondering at this point why modern home canning is usually done in glass jars, following methods that are similar to the ones Appert developed. The answer is somewhat complex. Canning in metal requires more specialized equipment than canning in jars. Once the cans are filled, the lids must be sealed on. The cans will then need to be heated to destroy bacteria. (The first ones were made fifty years before Louis Pasteur did his ground-breaking work, so neither Appert or Donkin knew why it was that some cans would be just fine, while others would spoil. In early canning efforts, if the can was sealed and did not bulge, it was presumed to be safe to eat. No one knew about botulism, that hidden killer that can lurk in an improperly bottled jar of green beans. The equipment for canning in tins is more expensive than that needed to can in glass bottles. It is also easier to see if the food is still good when it is preserved in transparent glass. Incidentally, "can" is short for "canister." As we all know, canisters can be made from all sorts of materials, so if you've ever wondered why foodstuffs preserved in glass jars was said to the "canned," rather than "bottled", that is the explanation. Since this is a book about the very basics of home canning, it only addresses putting up your food in glass. Preserving food in metal cylinders requires a specialized sealer is a technique for experienced food preservers.

30 review for A to Z Canning and Preserving for Total Beginners : The Essential Canning Recipes and Canning Supplies Guide

  1. 4 out of 5

    Nancy S

    Just what I needed to remind me that summer will come again, and I will have a garden, and I will start canning again. Easy to understand, and full of good advice.

  2. 4 out of 5

    Helen Robare

    I am a true beginner canner. I remember helping my mom can vegetables and fruits from the farm, but I never did any canning as an adult. Now I am 64 years old and last year I canned tomatoes for the first time ever. This year I canned 50 quarts of tomatoes and I can't wait for winter when I will open them and they will be SOOOOO good. This book had a lot of information but it wasn't quite what I expected. What I expected was to learn how to can fruits and vegetables from A-Z. What I got was a bo I am a true beginner canner. I remember helping my mom can vegetables and fruits from the farm, but I never did any canning as an adult. Now I am 64 years old and last year I canned tomatoes for the first time ever. This year I canned 50 quarts of tomatoes and I can't wait for winter when I will open them and they will be SOOOOO good. This book had a lot of information but it wasn't quite what I expected. What I expected was to learn how to can fruits and vegetables from A-Z. What I got was a book that told a lot about canning pickles and using a pressure canning cooker. Since I don't have a pressure cooker and remember my mom hot and cold packing her vegetables, that's what I needed to know. It did, however, have the instructions for hot packing in the water bath method. Perhaps next year I will can pickles (sweet and dill) but this year it's just going to be tomatoes, green beans, and maybe peaches. This cookbook was easy to understand and the instructions were simple. There is a section for what spices to use which I found helpful though I know my mom did not use some of those spices. I found it to be a useful cookbook with easy-to-understand recipes.

  3. 5 out of 5

    Ann

    A easy book to read and learn how to can vegetables different ways. Also give the recipe how to make the refrigerator pickles and not have to can them.

  4. 5 out of 5

    Sarah Poss

    very informative and educational. It helped me with my preservation for the year. saving for review again.

  5. 5 out of 5

    Cindy heisler

    History of canning This book has a lot of history on canning. I would have liked more recipe. This book would be good for someone who wants to know who invented canning.

  6. 5 out of 5

    Smiley

    Canning This easy to read book gives explanations on e everything you need to know about how to can and preserve foods.

  7. 5 out of 5

    Ronna High

  8. 4 out of 5

    Carmela

  9. 5 out of 5

    Gloria

  10. 4 out of 5

    KENNETH J VANNUS

  11. 4 out of 5

    Nathan

  12. 5 out of 5

    Joe V Gossman

  13. 4 out of 5

    Jerry Johnson

  14. 5 out of 5

    Vonda Mîkesell

  15. 5 out of 5

    jeanne foster

  16. 5 out of 5

    Adam Ragone

  17. 4 out of 5

    Kristie Windmiller

  18. 5 out of 5

    Linda

  19. 5 out of 5

    Elisabeth Gentry

  20. 5 out of 5

    Thomas Merrick

  21. 4 out of 5

    Lenora K. Campbell

  22. 4 out of 5

    STEVEN PARILLO

  23. 4 out of 5

    Ada Flack

  24. 5 out of 5

    Kelly

  25. 5 out of 5

    Stefanie Daby

  26. 4 out of 5

    PATRICIA HINES

  27. 5 out of 5

    Kimberly Couch

  28. 4 out of 5

    Erika Gartman

  29. 5 out of 5

    Stephanie

  30. 5 out of 5

    Chris

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