The Amish Canning & Preservation Handbook

This handbook teaches water bath and pressure canning, fermentation, drying, and root cellaring. Learn trusted, simple methods to turn fresh fruit and vegetables into jars your family will love. This step by step guide teaches water bath canning, pressure canning, fermentation, drying, and root cellaring using plain language and clear safety rules. If you want reliable results from your first jar, this book shows you how. What you will find inside · A safety first approach that explains pH, spoilage prevention, and never do rules so your jars are safe. · Practical, step by step instructions for water bath and pressure canning, with preparation, processing, cooling, and storage. · Dozens of tested recipes for jams, preserves, pickles, sauces, ferments, dried goods, soups, and protein preservation. · A full fermentation section with sauerkraut, dill pickles, fermented salsas, and troubleshooting. · Root cellaring and simple cold storage methods to keep produce without power. · Meat, fish, and egg preservation methods including drying, salting, and smoking with clear safety rules. · Troubleshooting guides, checklists, conversion tables, and processing time guidance for mixed dishes and meals. · Storage and inventory tips so you plan, rotate, and use your pantry with confidence. Why this book works for beginners The instructions use plain words, clear photos, and checklists that remove guesswork. Each recipe lists jar sizes, prep time, process time, and storage notes. Chapter by chapter you build skill and confidence. The methods are rooted in Amish tradition but updated where safety matters. Ready to make your first jar? Click buy now and get a full, practical handbook that will keep your family fed, save money, and give you pantry staples you can trust.