Water Bath Canning for Beginners: 75 Safe, Tested-Method Recipes for Jams, Pickles, Tomatoes and Salsas, with Step-by-Step Instructions and Altitude Charts (The Homemade Pantry Series)

Fill your pantry with jars you can trust, even if you have never canned before. Homemade strawberry jam that tastes like real fruit. Crunchy dill pickles. Summer tomatoes ready for winter soups and sauces. Water bath canning is the simplest way to start preserving food at home, and this book shows you exactly how to do it safely. Every recipe follows the proportions of acid, sugar and processing time from research-tested home canning guidelines (USDA and the National Center for Home Food Preservation). No guesswork, and none of the outdated methods still found in old cookbooks and online. Inside this book: 75 recipes, one per page: jams, jellies, marmalades, fruit butters, whole fruits, pie fillings, tomatoes, salsas, pickles, relishes, chutneys, ketchup and barbecue sauce Yield, headspace and processing time at a glance at the top of every recipe The water bath method in 12 clear steps, from washing jars to checking seals What is safe to can, and what never is, explained in plain language Altitude adjustment charts, troubleshooting tables and spoilage warning signs Lower-sugar and no-sugar-added options Metric conversions in every ingredient list A canning log to record your batches, plus a full recipe index Whether you have a backyard garden, a farmers market habit or simply want to know exactly what goes into your food, this is the beginner's guide to stocking a pantry you will be proud of. Scroll up and start your first batch today.