In 2015, home-canned potatoes killed one and sickened a dozen. Don't let this incident scare you away from home-canning either. There are many reasons to home-can.
Perhaps you have embarked on a sustainable self-sufficient homesteading lifestyle. You may have a healthy edible garden filled with organic produce free from chemicals and dangerous additives. You may have fished, hunted or raised chickens or rabbits for meat.
Perhaps you're a survival prepper wanting to stock up on cheap, seasonal food in preparation of a zombie apocalypse or an economic collapse.
Or perhaps you've simply found a good deal on groceries and want to stock up to save money and to help with the family budget.
Unfortunately, your abundant harvest will not last long unless it is safely preserved. In addition to drying, freezing, fermenting and pickling, canning is a good way to store your food long term. The question is how do you start? Home canning is not as straightforward as some of the other preservation methods and carries the risk of botulism contamination if not processed correctly.
Unfortunately, not all canning sources or recipes, not even your "tried and true" family recipes, can be trusted. The environment, bacterial strains and even our food itself has changed over the years. Produce has become less acidic while bacterial strains have evolved. Canning techniques that were once safe may no longer be. Home canning can be economical, healthier, tasty, nutritious and fun. Lucky ones may have fond childhood memories of the best of summer's harvest being home canned. Unfortunately, some canning recipes and methods that proliferate the internet are downright dangerous.
~ This book does not contain recipes but contains links to SAFE FREE researched-backed canning recipes from University Extension offices as well as the USDA ~
In this book you will learn the do's and don'ts of home canning fruits, vegetables, salsas, meat, seafood and fish as recommended by the Master Food Preservers.
Discover the importance of using proper acids and salts.
Tips on how to make your canning efforts go more smoothly are also included.
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HomeGrown * HomeMade * HomeBusiness * HOMESTEAD
Get free e-books at http://byjillb.com
Jill b. is a author, entrepreneur, homesteader and is the co-inventor and co-founder of Chicken Armor (http://chickenarmor.com), an affordable, low maintenance chicken saddle. She has also written over a dozen homesteading and home business books.
With a no-nonsense style, Jill draws from her own experiences and mistakes, and writes books focusing on maximizing output with minimal input to save you time and money.
Jill as been mentioned/quoted in various publications including The Associated Press, The New York Times, The Denver Post and ABC News. She has written for various magazines including Countryside and Small Stock Journal, Molly Green, Farm Show Magazine and Backyard Poultry Magazine. She holds an Engineering degree from an Ivy League from a previous life.
At its height, her homestead included over 100 chickens, geese and ducks, as well as cats, a dog, bees and a donkey named Elvis. She currently lives on her homestead in rural Oregon.
Learn more by visiting her site http://byjillb.com.
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Knowing what you can eat in the wild is important! Did you know that a large number of plants that grow wild are edible or have medicinal properties? Better yet - this is FREE food just growing in the wild for the taking! (Please check your local laws before foraging.) You don't need to head into the woods to look for these plants - many grow wild in backyards, lawns and even sidewalks!
Unfortunately, many foraging books cover only regional plants that were not applicable to wild edible and medicinal plants that grew in Colorado.
Jill has been foraging for food and medicinal plants since 2007. In this Beginner's Guide, she covers 10 wild plants that grow in most of North America including:
- Jerusalem Artichokes
- Prickly Pear
- Includes identification guides, possible toxic lookalikes, recipes, uses, risks and storage methods.