Learn Water-bath and Pressure Canning
Including instructions, recipes, and bonus reference sheet.
In 1974, chemists at the National Food Processors Association finished analysis of a large collection of canned goods recovered from the 1865 wreckage of the steamboat Bertrand near Omaha, Nebraska.
Miraculously, the array of foods (which included everything from oysters to brandied peaches) was not only free of microbial growth, but also entirely safe to eat over one hundred years after it had been canned.
Canning is a safe, and easy way to preserve summer produce.
Chapter 1 Deciding between a Water-bath or Pressure Canner
Chapter 2 How to use a Water-bath Canner
Chapter 3 How to use a Pressure Canner
Chapter 4 Common Canning Mistakes
Chapter 5 Canner Specifications
Chapter 6 Additional Tools
Recipes + Bonus Reference Sheet
Available now for only $2.99!
This book is brought to you by Modern Self-Reliance, a company committed to providing the very best homesteading and preparedness information for the modern family.
You can check us out at: http://modernself-reliance.com/
