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The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback

This is THE book on canning! My grandmother used this book when Iwas a child.; It tells you in simple instructions how to can almostanything; complete with recipes for jam, jellies, pickles, sauces, canningvegetables, meats, etc.

If it can be canned, this book likely tellsyou how! Click on the link below for more information and / or to buy (noobligation to buy)The New Ball Blue Book of Canning and Preserving

Canning and Preserving for Dummies by Karen Ward

This is another popular canning book.Clickhere for more information, reviews, prices for Canning and Preserving For Dummies

Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just seeEasy Home Canning Directions.

Home Canning Kits

I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 yearsold and looks like new.

The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.

This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately.It's only missing the bible of canning, the Ball Blue Book.

You will never need anything else except jars & lids (and the jars are reusable)!

The complete list of canners is on these pages:

• Water bath canners- Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
• Pressure canners- needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
• Canners for glass top stovesif you have a glass or ceramic stove
• Canners for induction stovetops

Pressure Canners

If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.

Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.

There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!

Basic Canning Accessories

From left to right:

1. Jar lifting tongsto pick up hot jars
2. Lid lifter - to remove lids from the potof boiling water (sterilizing )
3. Lids- disposable - you may onlyuse them once
4. Ring- holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
5. Canning Jar funnel - to fill the jars

Strainers

These are very useful for making sauces like applesauce, tomato sauce, spaghetti sauce, jellies, etc. Below are my favorites. The complete list is on thesepages:

• Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc.All types, makes and prices (from $19 to $350)
• Selecting aKitchenAid mixer and attachments for home canning

Inexpensive Old School Strainers: hand cranked Foley Food Mills

• The hand-cranked Foley food mill (seethis page or clock the ad box) has been used for well over100 years in homes all over America (and variants around the world). It is effective and inexpensive, and ideal for small batches. However, if youneed to make many quarts, you will sure end up with tunnel carpel syndrome or some other repetitive strain injury.

Norpro 1951 Manual Food Strainer and other brand stariners, with optional motors; (almost identical to Victorio V250, Villaware and Roma models, all discontinued)

This is The next step up from the Foley food mill. First, it's far more ergonomic, and its handle is easier to use. Next, it works in continuous moderather than batch mode. So you can do much larger volumes easily. Finally, It has an optional motor, so you can. remove the manual labor. It alsooffers many different size strainers to use for different types of berries, vegetables and fruit.

See the seller's website for more information, features, pricing and user reviews!

• A Johnny, Weston or Oxo strainer (about $60 - $100, see further down the page)or
• This trainer is. simply a more upscale and improved version of the one above.
• See this page for more information, reviews, descriptions of other strainers and supplies or to order!

KitchenAid - Best Large Volume Strainers

If you're going to do large volumes of fruit or vegetables , or do it year after year, then. you really should think about getting a higher end kitchen.utility device. Kitchen aids are the cream of the crop. Once you buy one of these, you keep at the rest of your life and it gets handed down to the nextgeneration. . My sister is using one she inherited from my mother 25 years ago, who got it in the 1940s as a wedding gift. So, although the initial cost ishigh, they literally last for many lifetime. So the cost on an annual basis is pretty trivial, especially when you consider the cost of therapy andtreatment for. the repetitive strain injuries you will get from manual cranking day after day. Add to that of course the cost of therapy for the emotionalinjuries you'll get from going insane, standing there hand cranking something for hours.

KitchenAid's with a sieve/grinder (with the attachments, costs about $400,but it lasts a lifetime and is fast and easy to use - I can make 100 quartjars of applesauce per day with one of these).

FREE Illustrated Canning, Freezing, Jam Instructions and Recipes

Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.

[ Easy Home Canning Directions]

[FAQs - Answers to common questions and problems]

[Recommended books about home canning, jam making, drying and preserving!]

[Free canning publications to download and print]