Water Bath Canning and Preserving Cookbook

<p class=ql-align-justify><strong>A Guide To Using The Water Bath Canning Method To Freshly Preserve Pickled Vegetables Jams Jellies and More </strong></p><p class=ql-align-justify><br></p><p class=ql-align-justify>High acid foods are processed using the water bath canning method. If done correctly it will enable you to preserve fruit juices jams jellies and pickles on a pantry shelf at room temperature without spoiling. </p><p class=ql-align-justify><br></p><p class=ql-align-justify>Water bath canning has been used for food preservation for many years. Its original purpose was to preserve food for the armed forces. After becoming accustomed to eating canned food soldiers continued to do so after returning home. Even now people are being urged by the government to can their own food as it was during WWII. You can bet that our grandparents all preserved their own food in cans. However due to the ease with which canned foods are now accessible we have mostly forgotten how to properly employ water bath canning (alongside the many skills our grandparents knew).</p><p class=ql-align-justify><br></p><p class=ql-align-justify>Nonetheless all hope is not lost. Many people are picking up the skill of canning in order to become more self-sufficient. Canning in a water bath is fantastic. The simplest way to learn how to can in my opinion is with a water bath canner. Even if you have to purchase your canner brand-new and are unable to find one for $1 at a yard sale it is less daunting than pressure canning and has a lower startup cost.</p><p class=ql-align-justify>If you are looking for a simplified guide on how to get started with water bath canning as a beginner then this book is for you.</p><p class=ql-align-justify><br></p><p class=ql-align-justify>Below are snippets of what you will learn;</p><p class=ql-align-justify><br></p><ul><li class=ql-align-justify>Foods that should be canned using the water bath method</li><li class=ql-align-justify>Foods unsafe to can at all</li><li class=ql-align-justify>Rules for safely canning your foods in a water bath canner</li><li class=ql-align-justify>Important tools required to preserve your food in a water bath canner</li><li class=ql-align-justify>Common water bath canning mistakes and how to avoid them</li><li class=ql-align-justify>Water bath canning FAQs and answers that address common home canning concerns</li><li class=ql-align-justify>Tested and safe recipe instructions for pickled vegetables such as asparagus beets dilled beans Jerusalem artichoke etc.</li><li class=ql-align-justify>Tested and safe recipe instructions for tomatoes sauces and salsas such as Italian-style tomato sauce harissa sauce tomatillo salsa etc.</li><li class=ql-align-justify>Tested and safe recipe instructions for jams jellies and marmalades such as apricot jam pomegranate jelly apple marmalade etc.</li><li class=ql-align-justify>Tested and safe recipe instructions for relishes and chutneys such as piccalilli relish cranberry-orange Chutney etc.</li></ul><p class=ql-align-justify><br></p><p class=ql-align-justify>And many more!</p><p class=ql-align-justify><br></p><p class=ql-align-justify>So what more are you waiting for?</p><p class=ql-align-justify><br></p><p class=ql-align-justify>Get a copy of this book <strong>RIGHT NOW</strong> to get started.</p>