
Even if you’ve never canned anything in your life, Micka’s guidebook, which comes with a step-by-step DVD, will surely inspire you to try. In addition to helpful tips, like how to prevent discoloration in certain fruits and veggies, she also includes some incredible—and easy-to-follow—recipes, such as Salsa Verde, Pickled Pepperoncini, Tex-Mex Vegetarian Chili, and Boeuf Bourguignon. There’s no reason to buy overpriced processed foods when you can preserve them yourself, with just a pair of tongs, a few jars, and a large pot; if you fall in love with canning and want to go pro, the only piece of equipment Micka recommends investing in is a Pressure Canner, which allows you to process foods at a higher temperature (necessary for fruits and veggies with low pH values).
Presented with plenty of images that take you through the steps of proper canning, and clear, uncomplicated instructions, the book really does make the time-honored trade of canning accessible to anyone who wants to eat affordable, fresh, and locally grown food year-round. Check it out and treat yourself to unprocessed, hassle-free, and delicious meals any night of the week.
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