The Home Preserving Bible: A Complete Guide To Every Type of Food, Carole Cancler, EPUB, 1615641920

September 24, 2017

 The Home Preserving Bible: A Complete Guide To Every Type of Food, Carole Cancler, EPUB, 1615641920

The Home Preserving Bible (Living Free Guides) by Carole Cancler

  • Print Length: 464 Pages
  • Publisher: Alpha
  • Publication Date: September 4, 2012
  • Language: English
  • ASIN: B014KZCP3U
  • ISBN-10: 1615641920
  • ISBN-13: 978-1615641925
  • File Format: EPUB



Part 1: Essential Concepts

1 Overview of Food Preservation
Food Spoilage
Food Poisoning
Organizations Where You Can Learn More
Common Mistakes
People at Risk for Food Poisoning
Foods Most Often Linked with Food Poisoning
Safe Food-Handling Practices
Sanitizing the Work Area and Equipment
Washing Produce
Methods of Preservation

2 Drying Foods
Drying Methods
Warm Shade or Air Drying
Sun Drying
Solar Drying
Conventional Ovens
Food Dehydrators
Pit-Oven Drying
Drying Fruits and Vegetables
Pretreat to Prevent Browning
Blanch to Inactivate Spoilage Enzymes
Pretreat to Inhibit Harmful Bacteria
Pretreat to “Check” Fruit Skins
Drying Meats
Precooked Dried Meats
Curing Agents, Marinades, and Dry Rubs
Basic Steps for Drying Meat
Steps for Precooking Meat Before Drying
How to Kill Trichinae in Pork and Wild Game
Cool, Package, and Store Dried Foods
Cool Foods Before Packaging
Test for Dryness
Condition Dried Foods
Seal Foods in Airtight Containers
Using Dried Foods
Troubleshooting Dried Foods

3 Fermenting Foods
How Fermentation Works
How to Control Fermentation
Starter Cultures
Types of Fermentation
Types of Fermented Foods
Cider, Beer, and Wine
Yeasted Breads
Salt-Fermented Vegetables
Brine-Fermented Vegetables
Cultured Milk
Fermented Fruits
Fermented Legumes and Eggs
How to Get Started
Troubleshooting Fermented Foods

4 Pickling Foods
Pickling Ingredients
All About Brine
Pickling Methods
Heat Treatments
Firming Techniques
Processes for Pickling Foods
Dry Salting Vegetables
Brining Vegetables
Acidifying Foods
Macerating Fruits
Troubleshooting Pickled Foods

5 Curing Meat and Fish
Curing Ingredients
Saltpeter or Sodium Nitrate
Modern Curing Mixes
Salt Curing Without Nitrites
The Role of Cure Ingredients
Beef, Pork, and Game
Poultry and Seafood
Curing Methods
How to Apply Dry Cures
Dry Curing Times
Guidelines for Brining
Brine Curing Times
Wet vs. Dry Cures
Aging and Smoking
Aging and Fermenting
Equipment for Aging
Storing Cured Products
Troubleshooting Cured Foods

6 Sealing Foods
Fat-Sealing Foods
Fat-Sealing Methods
Preparation Steps
Rendering Fat
Vacuum Packaging
Uses for Vacuum Sealing
Effect on Storage Life
Choosing a Vacuum Sealer
Other Sealing Methods
Preserving in Oil
Paraffin Sealing
Wax Sealing
Pastry Sealing
Troubleshooting Sealed Foods

7 Canning Foods
Canning Fundamentals
Acidity and Canning Method
Botulism Poisoning
Raw Pack vs. Hot Pack
Methods to Prevent Browning
Processing Time
Altitude Adjustments
Misconceptions and Techniques to Avoid
Canning Equipment
Canners, Jars, and Lids
Processing Equipment
Foods That You Should Not Can
Fruits and Vegetables
Meat and Seafood
Sugar Syrups
Fruit-Pickling Syrups
Sugar-Free Liquids and Sugar Substitutes
Fruit Pectins
Pickling Solutions
Preparing to Can
Make a Plan
Prepare Jars, Screw Bands, and Lids
Prepare a BWB Canner
Prepare a Steam-Pressure Canner
Filling Jars
Add Product to Jars
Adjust Headspace
Clean the Rim
Secure the Lid
Place Filled Jar in Canner
Processing Canned Foods
BWB Canner Process
Steam-Pressure Canner Process
Cooling Canners and Jars
Cool a BWB Canner
Cool a Steam-Pressure Canner
Cool the Jars
Storing Canned Foods
Opening Canned Foods
Discard Spoiled Foods Properly
Cleanup After Handling Spoiled Foods
Troubleshooting Canned Foods

8 Cellaring Foods
Storage Options
Root Cellars and Cold Rooms
Dry Pantry
Makeshift Cellars
Garden Mulching, Trenches, and Pits
Cold Frames and Hotbeds
Buried Containers
Storage Strategies
Wine and Hard Cider
Canned Foods
Cured Meats, Poultry, and Fish
Dried Foods
Troubleshooting Cellared Foods

9 Freezing Foods
Equipment and Materials
Not All Freezers Are the Same
Packaging for the Freezer
Freezing Methods
A Primer on Freezing Foods
Blanching Fruits and Vegetables
When to Use Blanching
Water and Steam Blanching
Notes on Blanching Time
Packing Methods
Dry Pack and Tray Pack
Liquid Packs
Meat and Poultry Packing Methods
Seafood Packing Methods
Seafood Pretreatment Methods
Wrapping Methods
Food and Freezer Management
Cleaning to Remove Odors
Dealing with a Power Outage
Troubleshooting Frozen Foods

Part 2: Recipes

10 Dried Foods
Dried Fruits
Dried Whole Fruits
Dried Berries
Tart Cherry Crack Seed
Dried Figs
Dried Halved, Sliced, or Chopped Fruits
Dried Stone Fruits
Dried Citrus Fruit and Zest
Dried Melon
Fruit Leathers or Fruit Rolls
Apple Leather
Strawberry-Rhubarb Leather
Dried Vegetables and Herbs
Dried Whole Vegetables and Herbs
Dried String Bean Britches
Dried Herb Bunches
Dried Halved, Sliced, or Chopped Vegetables
Dried Tomatoes
Dried Chopped Vegetables
Dried Veggie Chips
Dried Protein Foods
Dried Meat and Seafood
Beef or Venison Jerky
Thai-Style Dried Beef
Smoked Salmon
Dried Nuts and Seeds
Dried Peanuts
Dried Pumpkin Seeds

11 Fermented Foods
Hard Cider, Wine, and Vinegars
Hard Cider
Apple Wine
Apple Cider Vinegar
Potato-Peel Vinegar
Yeast Starters and Yeasted Breads
Sponge Starter
Yeast Water
Focaccia with Herbs
Flatbread with Seeds (Lavash)
Cultured Milk Products
Fresh Goat Cheese
Cream Cheese
Lacto-Fermented Vegetables
Half-Sour Pickles in Brine
Sauerkraut (Fermented Cabbage)
Red Pickled Daikon
Whey Bread-and-Butter Pickles
Whey-Pickled Kimchi

12 Pickled Foods
Salted Foods
Salted Green Beans
Moroccan Preserved Lemons
Indian-Style Hot Lime Pickles
Brined Raw Eggs (Xiandan)
Vinegared Foods
Original Bread-and-Butter Pickles
Easy Pickled Carrots
Roasted Pepper Relish (Ajvar)
Indian-Style Pickled Vegetables (Achar)
Quick Japanese Pickles (Tsukemono)
Haitian Pikliz
Pickled Game Birds (Escabeche)
Pickled Fish (Escabeche)
Fruit Juice–Pickled Foods
Persian Eggplant Relish (Nazkhatun)
Citrus-Pickled Onions
Soy-Pickled Foods
Good Fortune Pickles (Fukujinzuke)
Cucumbers in Mustard Soy Sauce (Shoyuzuke)
Miso-Pickled Vegetables (Misozuke)
Macerated Foods
Limoncello (Lemon-Steeped Vodka)
Macerated Cherries

13 Cured Meat and Fish
Dry-Cured Foods
Italian-Style Air-Dried Beef (Bresaola)
Oven-Smoked Cured Pastrami
Salt-Cured Bacon
Duck Prosciutto
Salted Salmon (Shiozake)
Wet-Cured Foods
Korean Salty Beef (Jangjorim)
Smoked Turkey Hindquarters
Salted Salmon Roe (Ikura)

14 Sealed Foods
Fat-Sealed Foods
Pork Rillettes
Duck Confit
Potted Salmon
Traditional Pemmican

15 Canned Fruits
General Procedure for Canning Fruits
Fruits and Berries
Whole, Half, and Sliced Fruits
Stone Fruit
Apples and Other Pomes
Grapefruit and Other Citrus
Tropical Fruits
Spring Compote with Strawberries and Rhubarb
Fresh Fruit Purées
Fruit Purée
Fruit Juice
Apple Juice
Berry, Cherry, Cranberry, Grape, or Rhubarb Juice
Fruit Nectar
Sweetened Fruit Sauces
Pie Fillings
Fruit Pie Fillings Using ClearJel
Lemon or Lime Curd
Rum-Raisin Pie Filling
Other Fruit Sauces
Ice Cream Topping
Cranberry Sauce
Fruit Syrup

16 Canned Tomatoes
General Procedure for Canning Tomatoes
Guidelines for Adjusting Canned Tomatoes and Tomato Sauce Recipes
Tomatoes, Purée and Juice
Whole or Cut Tomatoes
Whole, Cut, or Crushed Tomatoes in Water (Raw or Hot Pack)
Whole, Cut, or Crushed Tomatoes in Tomato Juice (Raw or Hot Pack)
Fresh Tomato Purée
Tomato Juice
Tomato Juice from Fresh Tomatoes or Purée
Tomato-Based Sauces and Tomato Paste
Basic Tomato Sauces
Tomato Sauce from Fresh Tomato Purée
Traditional Tomato Sauce from Fresh Tomatoes
Tomato Paste
Tomato Paste
Pasta, Pizza, and Barbecue Sauces
Italian-Style Pasta or Pizza Sauce
American Barbecue Sauce
Mexican Barbecue Sauce (Adobo)
Tomato Ketchup
Easiest Tomato Ketchup
Traditional Tomato Ketchup
Tomato Salsa
Tomato Salsa
Green Tomatillo Salsa (Salsa Verde)

17 Canned Pickled Vegetables
General Procedure for Canning Pickled Vegetables
Guidelines for Adjusting Canned Pickle Recipes
Classic Cucumber Pickles
Fresh-Pack Dill Pickles (Whole)
Bread-and-Butter Pickles
Vegetable Pickles
Pickled Asparagus
Pickled Carrots
Pickled Red-Beet Pkhali
Pickled Yellow Beets with Fennel and Thyme
Pickled Marinated Mushrooms
Pickled Jalapeño Slices
Sweet-and-Sour Red Cabbage
Pickled Melon with Ginger

18 Canned Savory Sauces, Relishes, and Chutneys
General Procedure for Canning Savory Sauces, Relishes, and Chutneys
Guidelines for Adjusting Canned Sauce Recipes
Savory Sauces
Pineapple-Chile Salsa
Peach Salsa
Jalapeño Pepper Sauce
Mixed Vegetable Pickles
Mixed Vegetable Relish
Indian-Style Pickled Cauliflower (Achar)
Pickled Corn Salad
Pickled Three-Bean Salad
Apple Chutney
Mango Chutney

19 Canned Jam and Other Sweet Sauces
General Procedure for Canning Jam and Other Sweet Sauces
Guidelines for Adjusting Canned Jam Recipes
Old-Fashioned Cooked Spreads
Jam and Preserves
Strawberry Jam
Raspberry Jam
Plum Jam
Apricot Preserves
Fig Jam
Low-Sugar Pineapple Jam
Tomato Jam
Grape Jelly
Fruit Butters
Low-Sugar Apple Butter
Plum-Ginger Butter
Citrus Marmalades
Mixed Citrus Marmalade
Rhubarb Marmalade
Conserves with Nuts
Cranberry-Orange Walnut Conserve
Plum-Almond Conserve
Homemade Pectin
Homemade Apple Pectin
Sweet Spreads with Commercial Pectin
Cooked Jam and Jelly with Pectin
Mixed-Berry Jam (with Powdered Pectin)
Apricot-Pineapple Jam (with Powdered Pectin)
Blackberry Jam (with Liquid Pectin)
Tomato Jam (with Liquid Pectin)
Herbed Garlic Jelly (with Liquid Pectin)
Low- and No-Sugar Jam and Jelly
Mixed-Berry Jam (Low- or No-Sugar)
Strawberry Rhubarb Jam (No Sugar)

20 Canned Low-Acid Foods
General Procedure for Canning Low-Acid Foods
Canning Meat, Poultry, and Seafood
Meat or Poultry Stock or Broth
Boneless Meat Cubes or Strips
Ground Meat
Canned Poultry
Canned Salmon, Steelhead, and Trout
Canned Clams
Soups and Sauces
Spaghetti Sauce with Meat
Chili Con Carne
Chicken and Vegetable Soup
Brazilian-Style Seafood Soup
Mixed Bean Soup
Tex-Mex Vegetable Soup
String or Snap Beans (Whole or Pieces)
Dried Beans
Whole Kernel Corn
Leafy Greens
Cultivated Mushrooms
Sweet Potatoes
Pumpkin or Winter Squash

A Glossary
B Produce Guides
C Resources


When I was presented with the opportunity to write a book about food
preservation, I jumped at the chance for a whole bunch of reasons. This book
really brings together my education in food science, a love of food history, a
lifetime of meal preparation and home entertaining, experience in the food
industry, and an interest in sustainability. Since studying Food Science and
Nutrition at the University of Washington, I have enjoyed a varied career at
several different companies, including restaurant management and product
The Home Preserving Bible is near and dear to my heart. I have been canning for
about 50 years, starting when I was a young girl helping my mom. Today, I
mostly can fruits to use on plain yogurt every morning, and an array of pickled
vegetables, from corn to pepper relish and beets.
Over the years, I’ve enthusiastically used frozen food to make meal preparation
easier. I’ve also dabbled with curing pastrami, smoking salmon, making cheese
and wine, and fermenting vegetables. Several years ago, I started drying food;
it’s much easier than canning, and produces shelf-stable food. (If you have ever
lost power with a freezer full of food, you know why this is important.)
Today, I’m very concerned about our centralized food system. Yes, we produce
more food cheaply than we have ever done in the past. Nevertheless, there are
negative impacts on our economy, environment, and nutrition. We’re also raising
second and third generations of individuals who are increasingly distant from the
source of their food. Instead of coming from the ground or hoof, food comes
from a can or box and needs a label to explain what it is and why it’s good (or
not so good) for you.
What’s most disturbing about our current system is how narrow and unnatural it
has become. Our preservation methods are limited to antibiotic-filled fresh food,
and pasteurizing everything so that no microbial life exists. The same
hamburger, french fries, and chicken are served the world over. Industrialized
food systems produce a handful of crops that increasingly put a nitrogen load on
the soil that it cannot sustain. One can’t help but wonder if Mother Nature is
going to stage a backlash very soon.
Unfortunately, standard U.S. government guidelines for food preservation
recommend sterilization of all food by heating or pasteurizing. In other words:
heat the food to kill all microbes, good or bad. Our industrialized methods
promote—and even require—the use of antibiotics during the growing and
processing of food to keep it “safe.” While it may be safe from “bad” bacteria,
our food supply is less nourishing than it was a generation ago. In other words,
we’re producing more food, but you have to eat more of it to get the same
nutrition; still more of it is simply empty calories.
There is clearly something wrong with the system. Many Americans are
overweight and unhealthy. New strains of antibiotic-resistant pathogens are
causing new diseases for which there is no treatment. There is a lot of conflicting
information about food preservation, and even the experts don’t always agree.
But if you learn and practice even one food preservation method, you can be
rewarded with a sense of accomplishment and delicious, healthful foods to eat.
A comprehensive book about food preservation with a broad historical context
seems timely. People around the world have been preserving food for centuries.
They figured out what worked, even before they knew how or why it did. I think
it’s time we revisited some of their methods.
In the past, people preserved food because they had to; unlike today, they lacked
a year-round supply of fresh food and mechanical refrigeration. In times of
pestilence, war, famine, tsunamis, and earthquakes, people simply wanted to
make sure they had some food “put by.” They preserved food mostly by trial and
error. Yet the diversity and cleverness of the methods they used is astonishing.
The Home Preserving Bible summarizes the ways in which people have been
preserving food for thousands of years. They packed it in salt. They spiced it and
dried it. In cold climates, they let it freeze. It hot climates, they buried it and let
it ferment. They stored it in animal stomachs and hides. They used every bit of
it, beasts from nose to tail and plants from fruit to vine. As you can see,
preserving methods go well beyond freezing food in an electric appliance or
canning it with special equipment.
A few of the techniques might surprise you. Cultures throughout western and
central Asia dry eggplant routinely; it is easy to do and has many delicious uses.
The French preserved meat as confit, but so did the Maori in New Zealand.
Hawaiians buried and fermented food in their tropical climate, and Native
American cultures were making a kind of meat jerky called pemmican—both
long before Europeans came exploring. Fermenting and pickling have been used
by everyone everywhere for eons, using vinegar or lemon juice as well as
pomegranate juice, whey, salt with oil, miso, or soy sauce.
I hope you find this information interesting and useful. Above all, enjoy good
health, food security, and freedom.


Small local and regional farmers are the people who most often inspire me. Their
constant work, resilience in the face of weather and economic vagaries, and
willingness to share stories add much joy to the everyday task of meal
Friends and family with whom I’ve shared many delicious meals generate the
warmest memories. These include compatriots who often share in meal making,
as well as the hearty and thankful eaters who are the raison d’être for any good
My grandparents, who immigrated to America as teenagers and spent a lifetime
working the land on their Midwest farm, transferred a love of good food to my
mother, who passed it to me.
Julia Child, whose landmark work Mastering the Art of French Cooking opened
the door to expanded horizons in food preparation techniques.
Students in my cooking classes, who are eager to tackle new techniques,
motivate me to continue to meet their enthusiasm for learning. I thoroughly
enjoy their company to share recipes with them and the food we have prepared
Food scientists and agriculturalists, who conduct painstaking research for which
I am very grateful. I could not have written this book without the results of their
hard work.
Everyday people in countries throughout the world whose homes, markets, and
restaurants I’ve been privileged to enjoy. I dream of a day when we can replace
war with the potluck garden party. Who can think of fighting when the weather
is agreeable, the communal food abundant and delicious, and the company

Special Thanks to the Technical Reviewer

The Home Preserving Bible was reviewed by an expert who double-checked the
accuracy of what you’ll learn here, to help us ensure that this book gives you
everything you need to know about preserving. Special thanks are extended to
Trish Sebben-Krupka, a master food preserver.


All terms mentioned in this book that are known to be or are suspected of being
trademarks or service marks have been appropriately capitalized. Alpha Books
and Penguin Group (USA) Inc. cannot attest to the accuracy of this information.
Use of a term in this book should not be regarded as affecting the validity of any
trademark or service mark.

The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn’t for the novice only; it’s filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

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