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JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded
 
 

JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded [Kindle Edition]

Edith Tremblay , Francois Lafleur
4.0 out of 5 stars  See all reviews (2 customer reviews)

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Product Description

Product Description

This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.

You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.

Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.

Finally you will gain some hands on experience with our easy and delicious recipes.

This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.

About this second edition:
Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.

Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use.

We hope that this new revision will meet your expectations and wish you a successful canning experience and "Bon appetit"

=====

12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:

Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.
Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)
Recipe # 2 - Canned Pears (boiling water method)
Recipe # 3 - Canned fresh tomatoes (pressure canning method)
Recipe # 4 - Canned Carrots (pressure canning method)

2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.
Recipe # 5 - Tangerine marmalade (boiling water method)
Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)
Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)
Recipe # 8 - Marinara Sauce (pressure canning method)

Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.
Recipe # 9 - Plum jam with cinnamon (boiling water method)
Recipe # 10 - Nectarine Chutney (pressure canning method)
Recipe # 11 - Cherries and Raspberries Spread (boiling water method)
Recipe # 12 - Kedjenou chicken (pressure canning method)

By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.

Product details

  • Format: Kindle Edition
  • File Size: 747 KB
  • Print Length: 52 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: JeBouffe (21 Jun 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0057H14KG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #4,458 Free in Kindle Store (See Top 100 Free in Kindle Store)
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Can you can , I can ? 7 Jan 2014
Format:Kindle Edition|Verified Purchase
This book has been my first recent path thorough the minefield of preserving home made food in glass jars since my parents did it in the 1930's through to the 1960's.
My parents used big old thick heavy glass Kilner jars with glass lids , screw bands and rubber sealing gaskets .. they did all manner of thing then that were current best knowledge/ practice to sterilize the jar contents under heat to preserve the food therein.

This book being written much later than the knowledge my parent had ( they've been dead nearly 40 years )is much more refined , several of the " canning " methods my parents used are now proven to have been the source of fatal cases botulism etc..
Even today you'll see slop jockey's on TV messed up food shows with a couple of shelves of things laughingly referred to as preserving /storage jars, that are not safe to try and preserve food in even if it is only salted pickled stuff.

Getting the most up to date publications ( like this book ) about canning soon tells you to ignore what you see on the TV mass viewing soap opera type programmes .

We appear to find a big split in preserving foods in glass jars .. The Americans use their university extensions and government food agency sources for tried and tested approved recipes that cover hot water bath canning for acidic foodstuff and high pressure canning in a specialist high pressure canner for low acid products.
NOTE WELL ... THIS IS NOT THE COMMON Or GARDEN KITCHEN FAMILY PRESSURE COOKER ".

On this side of the Atlantic we tend to find more recipes for the acidic foods like pickles and hot water bath canning .
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3.0 out of 5 stars Three Stars 17 Aug 2014
Format:Kindle Edition|Verified Purchase
Dated and unclear
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.9 out of 5 stars  133 reviews
39 of 39 people found the following review helpful
5.0 out of 5 stars A much improved and very nice basic guide 31 Oct 2011
By LWeener - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
This second edition is much nicer and have a lot more content.
I got the 1st edition a few weeks ago and while interesting it was not the most easy to use. It was also lacking some important (in my view) information like the altitude adjustment. I have been canning my garden veg. for the past 10 years and I can confirm that the info was all A-OK but not very nicely presented.

In this second edition, the authors seem to have resolved all the shortcoming of the first one. It now include a lot more info and tables with processing time and pressure. Some interesting web links, to reference documents and sites, are also included.

I also like the recipes list. They are basic ones but very nicely formatted and sorted by level of complexity.

Overall; for a book that is sold 0.99 (free after the rebate when I got it) it is a great resource that should be very useful to anyone interested in home canning.
16 of 19 people found the following review helpful
5.0 out of 5 stars Safety in canning 9 Oct 2011
By doodles - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Short,concise explaination of how to can safely. Just what I wanted and was free from Amazon for the Kindle. Probable not the best for anyone looking for recipes.
7 of 7 people found the following review helpful
4.0 out of 5 stars great help from Amazon Home canning 19 April 2012
By Diane - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I have a garden and hopefully it is going to do good
I needed to know a few things. Like why my tomatoes
ruined even though the jar sealed, this helped me
to know to add salt to the top of tomatoes
before sealing. Not to turn the jars upside down
like with other jared items.
great down load
6 of 7 people found the following review helpful
4.0 out of 5 stars JeBouffe Home Canning 29 April 2012
By MajikMom - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Guide

Tremblay, Edith; Lafleur, Francois (2011-06-21). JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded (Kindle Location 2). JeBouffe. Kindle Edition. This book provides a quick and simple overview of canning methods and what you will need.

The book will not replace some of the other canning books available for basic canning, but would be a handy reference to use. I feel it is more useful to someone who already has a bit of experience with canning than for the person who is trying it for the first time.

There are some interesting new recipes included, and listed with a scale of difficulty. I intend to try the mango chutney this year! It sounds great.
5 of 6 people found the following review helpful
2.0 out of 5 stars home canning 22 Jun 2012
By C. Yates - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
Extremely basic when it comes to canning at home is what you will find in the book...and basic is what you want when initally learning to can your fruits and vegetables. A quick read and good reference.JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded Got mine on kindle for quick referral and of course it came from Amazon.
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