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The Prepper's Canning Guide: Affordably Stockpile a Lifesaving Supply of Nutritious, Delicious, Shelf-Stable Foods (Preppers) Kindle Edition
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As a prepper myself for many years, I have a nice, full pantry. I bought a water bath canner several years ago, and have some jars and lids. But canning always seemed a little mysterious and daunting, so not having any friends or family members to teach me, I never actually tried it. This book has changed my mind and has made me reconsider my plans. It covers all of the safety issues and gets into the specifics of both water bath and pressure canning. There are lots of useful tips like "12 ways to use homemade jam that don't involve toast" and recipes for condiments, jams, fruit, vegetables, meats, soups & stews, even mouth-watering main dishes like chicken cacciatore, Irish brisket and potatoes, beef burgundy, and pot roast. The appendix is chocked full of quick references for canning times, food preparation guidelines, and volume and weight conversions. Written by a prepper for other preppers, this book condenses years of experience into easy to follow instructions that make canning your own food safe and convenient. I highly recommend this book to both new and experienced preppers who are interested in saving money, building their supply of food, and becoming more self-sufficient. I received a copy of this release from the publisher for review purposes.
When I think of canning, I think of fruits and vegetables in tightly sealed Mason jars and maybe some jellies. Was I wrong? Again, yep. There are so many things that can be canned. Some of the chapters give great recipes and canning techniques using pickles, meats, beans, and even soups, stews, and main dishes. Those caught me off guard and made me think that I’ve been really missing out on ways to increase my food preps!
Smartly, the book starts off with general info, food safety (very important), and then the basics of canning along with what not to can. Part two constitutes the above list of food items including pretty neat recipes that won’t leave your food storage with the “blahs”.
The third part of the book deals with the canning of the soups, stews,main dishes, even leftovers.
I’m thinking, at this point, that there’s nothing left to learn but there are “Helpful Hints” to top it all off.
I figured I would be sort of bored, but the book covers enough topics that it makes one want to give canning a try. Small stuff first and if that’s successful, maybe I could move on to the main dish or leftover canning. Also, the logical layout of the book made sense to me and didn’t make me jump from one chapter and back to another to “connect the dots”, so to speak. I like that. Being efficient in prepping is a smart way to do things. Now that I have enough info to be dangerous, I just might see what I can preserve and can.
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