Guide to Preserving Food Safely Joni Morton Based on the USDA Guide to Food Safety this 600 page guide offers valuable recipes, hints and tips for making the most of your harvest. Canning processing times, recipes and preferred methods of preservation along with altitude guides are provided for hundreds of vegetables, meats, fish, fruits, jams, jellies, and pickles.

• Low sodium sweet and dill pickles
• Making and canning or freezing relishes
• Meat jerky's (including deer and other game)
• Making and storing Fruit leathers
• Drying & freezing of meats for quality and a long shelf life
• Sun drying and preserving tomatoes
• Drying and storing a variety of beans and vegetables
• Common problems with canning and freezing
• Troubleshooting common food preservation problems
• Remedies for common problems
• How to prevent spoilage in preserved foods
• Canning and freezing of fish
• Making fruit butters, jellies and jams
• Proper methods of preservation
• Equipment and procedures for safe home canning
• Knowing when to throw something away
• Botulism - Recognizing potential deadly jars 

Easy to read and understand!  Contains fully adjustable sized text making this the perfect book for those who have trouble viewing the smaller text normally found in most programs, books and on television. 

The entire text of the Guide to Preserving Food Safely is fully searchable! If you're looking for tomatoes, you simply type tomatoes in the search box and every listing concerning tomatoes will come up in a list, allowing you to easily find the information you seek. 

Packed full of information. Recipes for special diets, low salt, sugarless spreads, with or without commercial jelling additives, low salt pickles, chutney, salsa and much much more. 

A must have for any well equipped kitchen or anyone who takes emergency preparedness, food preservation, homesteading, canning, and good eating seriously.

Available for A Limited Time Only at $9.99
(We've been selling this popular text for $19.95 for the last 2 years)