Canning: No-Fuss Instruction Guide for Water Bath and Pressure Canning (Plus Recipes) (Canning, pressure canning, Modern Self-Reliance, water-bath canning)

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

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