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Canning and Preserving For Dummies
Everything you need to know to can and preserve your own food
With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.
Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats.
Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary ProfessionalsIf you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!
335 pages, Kindle Edition
First published April 1, 2003
31 people are currently reading
393 people want to read
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Displaying 1 - 23 of 23 reviews
March 22, 2024
Some instructions are outdated and should be checked against current proper practices. Chapters in drying and freezing are included. Overall recipes for using your dried frozen or canned foods are included.
September 10, 2022
Canning & Preserving for Dummies: Thoughts
By Karen Ward, with Amelia Jeanroy
I ordered this book during the long covid lock downs. Remember those? I finally got it a few weeks back and starting perusing it slowly. A few pages here, and a recipe there, a method yonder, and a discussion with my mom to compare notes. In all, I liked this book.
Now let me be clear. There is little plot, no murders, but, I guess, that is the point. Safety for yourself and others is a good thing. The plot does thicken when you get to jellies and marmalades. But seriously, all kidding aside, and Dummy books do try to keep it light, the book does an excellent job at what it does,
It describes the four food spoilers: mold, yeast, bacteria, and enzymes. My mother concurs. She might not know the fancy words, at least not in English, but having canned and preserved for a long time – besides working as a preparatory assistant in a lab for many years, she knows about cleanliness. Heck she and my father were nuts about it when they made, with the family ‘volunteering’ to help, the wine, but that is a story for next month.
I reached out to my friends, and experts, at Chez Nous, where Greg Brooks explained that while it is intuitive but can never “be emphasised correctly by home cooks. Ensure your equipment is sterile and free of contaminants.” Okay, but they, he and his partner Tina, also had the brilliantly obvious suggestion to “Detail your processes and ingredients meticulously. Switching out something as simple as the type of cherries or using a different sugar syrup can become the difference between Christmas gifts from heaven and a Brandied Cherry Hellscape.”
Makes sense, right? Keeping a food, wine, or canning journal – why would you not?
Anyway, now is the season to be canning. You are not likely to run out and buy the book, but I encourage you to. If not for this year, to plan out your planting and harvesting for next year. There are plenty of recipes. If you always augment by looking online. But the buds for plenty of ideas are in the book.
Use from your garden is obvious advice. Find local producers is always a great idea. But the book also points out how some things are better when you use frozen. “Jams, jellies, and preserves made with frozen berries produce a product superior in color, flavor, and texture, to one made with fresh berries.” Who knew? I am tempted to attempt with the remains of last year over-abundant plum harvest – in a small batch, of course.
Freezing food – some great tips there as well. We have some excess freezer space, so will be looking to fix that in the coming weeks.
In short, canning and preserving, like cooking (and I guess baking) can be fun, productive, relaxing, and a money saver. Just made 7 quarts of tomatoes for 1.25 per jar. And it was fun, too. Brought back a lot of memories.
So, what are you waiting for? Need a boost? Pick up the book!
Lino Matteo ©™
Twitter @Lino_Matteo
By Karen Ward, with Amelia Jeanroy
I ordered this book during the long covid lock downs. Remember those? I finally got it a few weeks back and starting perusing it slowly. A few pages here, and a recipe there, a method yonder, and a discussion with my mom to compare notes. In all, I liked this book.
Now let me be clear. There is little plot, no murders, but, I guess, that is the point. Safety for yourself and others is a good thing. The plot does thicken when you get to jellies and marmalades. But seriously, all kidding aside, and Dummy books do try to keep it light, the book does an excellent job at what it does,
It describes the four food spoilers: mold, yeast, bacteria, and enzymes. My mother concurs. She might not know the fancy words, at least not in English, but having canned and preserved for a long time – besides working as a preparatory assistant in a lab for many years, she knows about cleanliness. Heck she and my father were nuts about it when they made, with the family ‘volunteering’ to help, the wine, but that is a story for next month.
I reached out to my friends, and experts, at Chez Nous, where Greg Brooks explained that while it is intuitive but can never “be emphasised correctly by home cooks. Ensure your equipment is sterile and free of contaminants.” Okay, but they, he and his partner Tina, also had the brilliantly obvious suggestion to “Detail your processes and ingredients meticulously. Switching out something as simple as the type of cherries or using a different sugar syrup can become the difference between Christmas gifts from heaven and a Brandied Cherry Hellscape.”
Makes sense, right? Keeping a food, wine, or canning journal – why would you not?
Anyway, now is the season to be canning. You are not likely to run out and buy the book, but I encourage you to. If not for this year, to plan out your planting and harvesting for next year. There are plenty of recipes. If you always augment by looking online. But the buds for plenty of ideas are in the book.
Use from your garden is obvious advice. Find local producers is always a great idea. But the book also points out how some things are better when you use frozen. “Jams, jellies, and preserves made with frozen berries produce a product superior in color, flavor, and texture, to one made with fresh berries.” Who knew? I am tempted to attempt with the remains of last year over-abundant plum harvest – in a small batch, of course.
Freezing food – some great tips there as well. We have some excess freezer space, so will be looking to fix that in the coming weeks.
In short, canning and preserving, like cooking (and I guess baking) can be fun, productive, relaxing, and a money saver. Just made 7 quarts of tomatoes for 1.25 per jar. And it was fun, too. Brought back a lot of memories.
So, what are you waiting for? Need a boost? Pick up the book!
Lino Matteo ©™
Twitter @Lino_Matteo
Want to read
July 19, 2020elibrary
January 3, 2023
If you want to teach yourself how to can your garden veggies, this is the book!! Very well written & easy to understand!
June 22, 2012
Wow! This book has a whole lot of information for the person interested in canning or preserving their own food right in your own kitchen. While I have as yet to try any of these recipes I did find several that I got excited about. My copy was borrowed from our local library and was the 2009 edition. For those who are serious about trying out canning, freezing and or dehydrating different foods I would highly recommend getting the latest edition of this book and going for it. In it you will even find such useful information as what types of pressure canners and dehydrators are available. Along with other useful, and easy to follow, information and recipes this is a great book for the beginning canning enthusiast.
July 13, 2015
I was very disappointed with this book. I found there was very little of use to me, there are very few recipes in comparison with other books about preserving. I was also annoyed by the sometimes condescending language which I didn't find funny at all, e.g. the writer's reminiscences of her first experience with chutney, her big surprise that something sounding so queer could taste so good. How can one criticise a dish, just because it comes from a foreign cuisine and its name doesn't sound familiar? I'm very glad that I can make patatas bravas, pumpkin and orange chutney, or chicken tikka masala without wondering how strange they sound in my language, I'm just grateful that multicultural exchange have made them part of my daily diet.
September 13, 2011
This book basically mirrors the Complete Idiot's Guide to Canning & Preserving. Maybe if I'd read this one first, I'd have given it five stars, but while it contains a comprehensive overview of various preserving methods, it has few recipes, and not the more basic ones that I'd think a beginner canner/preserver would be looking for. Also, it contains illustrations, rather than images, which I liked in most cases but which weren't always as clear as a photograph would have been.
August 10, 2012
This book was concise and very informational. I am a newbie to canning and preserving and the author did a great job holding my way hand throughout the whole process. It was a fantastic resource for my recent stab at a jam and I am looking forward to using it during my future canning adventures.
February 2, 2009
This is the book I turn to for the most basic of questions. When you are brand new to a hobby and aren't sure where to turn for entry level answers, this is it.
February 25, 2009
Canning & Preserving for Dummies by Karen Ward (2003)
April 17, 2009
We're getting a plot at the community garden and are anticipating some excess veggies. I wanted to learn more about the process. This book was absolutely perfect for a beginner such as myself!
January 25, 2010
I more skimmed than actually read this. Good resource, as the 'For Dummies' series usually are.
May 18, 2010
Great basic intro to canning. Like most dummies books though, don't expect any depth. Just a good intro.
July 3, 2010
Not my fav book ever, but deserves a 5 for excellence. If you need to know anything about canning, this is a great help! Follow the recipe, follow the recipe, follow the recipe.
October 6, 2010
This is a great resource for beginning canners.
November 20, 2012
Good beginner book.
May 3, 2013
I'll be buying this for basic canning advice come summer.
August 8, 2013
The secret behind many Blue Ribbons
July 7, 2014
Very good basic book. When we were canning we referenced it many times. Recipes are not all that unique though.
September 23, 2014
I only skimmed this library book, but I was really interested in the freezing section. I'll have to rent it again
February 8, 2015
I found that this book is very helpful for pressure canner recipes and help, but I don't use it for any other preservation methods.
July 7, 2014
We also referenced this book. More details, but not too much new info.
August 31, 2018
Everything you need to know to can and preserve your own food
With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.
Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats.
Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring
Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance
Features new recipes that include preparation, cooking, and processing times
Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals
If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!
Read More
Displaying 1 - 23 of 23 reviews