The Prepper’s Canning & Preserving Bible: [5 in 1] Water Bath & Pressure Canning, Dehydrating and Fermenting to Stockpiling and Storing Food | Fill Your Pantry to Survive After the Society Collapse

Introduction
BOOK 1: CANNING AND PRESERVING FOR PREPPERS
Chapter 1: Understanding Canning and Preserving
	History of Canning
	Benefits of Canning
		Excellent taste and quality
		Local economic support
		Reduce your carbon impact
		Feeling of accomplishment
	Tools for canning and preserving
		Jars
		Lids and Rings
		Headspace Measuring Tool and Air Bubble Remover
		Jar Funnel
		Magnetic Lid Grabber
		Jar Grabber
		Ladle
		Dishtowel
		Clean Paper Towels or Washcloths
		Distilled White Vinegar
		Timer
		Permanent Marker
	Safety Criteria For Each Preservation System
		Choose the Right Canner
		Opt for a Screw Top Lid System
		Check Your Jars, Lids, and Bands
		Check for Recent Canning Updates
		Pick the Best Ingredients
		Clean Everything
		Follow Your Recipe
		Cool the Jars
		Don’t Risk It
		Does the food smell bad?
Chapter 2: FAQ’S On Canning & Preserving Foods
	What is the shelf life of canned food?
	Can you process two layers of jars at one time?
	During processing, some liquid of the contents were lost. What should be done about it?
	What is kettle canning and is this safe to use?
	Why do some jars break during canning?
	Can canning be done for those people with special diets?
	What is the future of canning and preserving foods?
Chapter 3: Why Go Through the Effort of Canning?
	How to Prevent Darkening Food
	Floating Fluid
		What to Do If Your Fruit Is Floating
Conclusion
BOOK 2: DEHYDRATING COOKBOOK FOR PREPPERS
Introduction
Chapter 1: Understanding Dehydrating
	The Wonder of Dehydrating
	What Should (and Shouldn’t) Be Dehydrated
	Benefits of Dehydrating
		Reduction of Spoilage
		Extended Lifespan
		Waste Reduction
		Improvement in Food Taste
		Easy Storage
		Taste (and nutrition)
		Clean-eating
		Easy to carry around
		Preservation of Nutrients
		Absence of Chemicals
		Economic and Financial Advantages
		Reliability for Emergency Situations
		More Control over Food Contents
		Time, Space & Savings
		Emergency Preparedness
		High Nutritional Value
	How to dehydrate
		Preparing Fruits for Dehydration
		Preparing Vegetables for Dehydration
		Preparing Meat for Dehydration
		Preparing Grains, Nuts, Beans and Seeds for Dehydration
		Using Your Dehydrator Machine
		Determining Food Readiness
	Recognizing Doneness
		Storage
	Rehydrating
		Methods
	The Objectives of Food Dehydration
	Disadvantages of Dehydration
	Why is Dehydration healthy?
Chapter 2: Dehydrating Methods
	Containers to store the food in:
	Using Your Oven
	Set your oven at its lowest temperature
	Sun-Drying
	Dehydrating Equipment
	How to dehydrate
		Preparing Fruits for Dehydration
		Preparing Vegetables for Dehydration
		Preparing Meat for Dehydration
		Preparing Grains, Nuts, Beans and Seeds for Dehydration
		Using Your Dehydrator Machine
	Vegetables
	Drying Herbs and Spices
	Storing Herbs and Spices
	Are nutrients lost during drying?
		Work on small batches of food at a time.
		Move food into pretreatment shortly after it\'s been cut.
		Carefully regulate heat.
		Store dried food in an airtight container.
	The Best Techniques to Preserve Dried Foods
	Store food properly
		Mylar Bags (Metalized Liners)
	How to Store Jerky
		Limit the jerky’s exposure to air.
		Eradicate any source of moisture.
		Know the shelf life of your jerky.
	How to Store Herbs?
	FAQS
		How long will dehydrated food last?
		Does dehydrating food remove (or preserve) nutrients?
		Does dehydrating food kill bacteria?
		Does Dehydrate Food Increase Sugar
		Can Cooked Food Be Dehydrated?
		How can I store dried food?
	The Best Ways, Temperature and Cooking Times to Dry Foods
	Ways at Home
		Pre-treating food
		Ascorbic acid or Vitamin C bath
		Skin cracking
		Blanching
		Citric Acid bath
		Storage
		Cooling
		Conditioning
		Packaging
	Types of Dehydrators
		DIY home dehydrator
		Electric dehydrators
	Dehydration Tool Kit
	Dehydrator-drying
	Quality
Conclusion
BOOK 3: CANNING MEAT FOR PREPPERS
Introduction
Chapter 1: Understanding Meat Canning
	History and Development of Canning meat
	Benefits of Canning and Preserving meat
		Nutrition
		Economical
		Durability
		Increased Shelf Life
		Rewarding Experience
		It\'s Eco-Friendly Too
		Save room in the freezer.
		Ability to Purchase in large quantities.
		Prevent spoilage in emergencies
		You\'re aware of the contents of the bottle.
		Meal preparation during a power outage is painless and straightforward.
		helps you save money
		Satisfaction
		There will be less waste.
		Protect the environment.
		Save time
	Where to Purchase Canning Supplies
	Method of meat preservation
		Freezing
		Freeze drying
		Dehydrating
		Curing
		Hoof
	Drawbacks of the canning method
	Canning Do’s and Don’ts
		Be Organized
		Spices and seasoning only as specified
		Overripe fruits and vegetables are a no-no
		No butter and fat ever
		You can go smaller but not bigger
		The higher the altitude = longer processing time
		Hot and cold do not go well together
		Safety first before removing jars
		Patience on seals
		Write the details down meticulously
	Canning Jars (Standard)
	Lids for Canning
Chapter 2: Method of canning meat
	Raw/cold pack
	Hot pack
	Some useful tips for beginners
	How to Properly Clean & Sanitize Canning Jars
	Materials for cleaning and sanitizing canning jars
	Cleaning
	Sterilizing
	Cleaning Your Canning Jars\' Lids and Screw Bands
	Jars should be tested for proper seal.
	Care and storage of the pressure canner
		Pressure Canners - How to Use Them Safely
		Time for Proper Processing
	What are the factors that affects processing time?
		Inspect for Spoilage
		Getting Rid of Spoiled Food
		Canning Storage
Chapter 3: FAQS
	How long does canned food have a shelf life?
	Is it possible to remove pectin from a recipe if a person does not want to utilize this ingredient?
	Is it possible to process two layers of jars at the same time?
	Some of the liquid from the contents is lost during the procedure. What should be done in this situation?
	What exactly is kettle canning, and is it a safe method of preserving food?
	What causes some jars to shatter during the canning process?
	Is it possible to can food for individuals who follow a particular diet?
	What do you think the future of food canning and preservation will be like?
Conclusion
BOOK 4: WATER BATH CANNING FOR PREPPERS
Introduction
Chapter 1: Understanding Water Bath Canning
	What is Canning?
	Water Bath Canning
	How to prepare the jars for water bath canning:
	How to seal the jars
	Tips for success with Water Bath Canning:
	The Benefits of Water Bath Canning
	Water Bath Canning Advantages
	The objective of Water Bath Canning
	What Canning Supplies Do You Require?
	Types of Food Canning
		Water Bath Canning
		Pressure Canner
		Dial Gauge Pressure Canner
		Water Bath Canner
	Equipment and Set-Up
		Simple Set-Up
		Additional Equipment
	Starting the Process
		Filling the Jars
		Topping Things Off
		Processing the Jars
		The Cool Down
Chapter 2: Storage
	Water Bath Can The Importance of Food pH and Temperature
	The Effect of The Acidity on The Food
	The Relationship Between Temperature and pH For Canning Food
	All About Altitude
	How to choose the best jars
		Wide Mouthed Jar
		Regular Mouthed Jar
	Steps
		Preparation
		Fill Food in The Jars
		Shut Off The Jars
		Processing The Jar
		Cooling The Jars
		Store The Jars
Chapter 3: Steps for Water Bath Canning
	Processing Steps
	Most Common water bath Canning Problems
		Canning Jars Sealing
		Prevent Jars From Not Sealing
		Runny Jams or Jelly
		How to Fix Runny Jam and Jelly
		Liquid Come Out During Processing
	Fixing of Liquid Loss During Canning
		Food Darken at the Top of the Jar
		How to Prevent Darkening Food
		Floating Fluid
		What to Do If Your Fruit Is Floating
		Practice Makes Perfect
		Water bath Canners
		Don’t Want to Buy a Water Canner
	Pressure Canners
		Jars
		Jar Lids
	Preparing the Jars for Canning
	Jar Cleaning and Preparation
	Sterilizing the Empty Glass Jars
	The Oven
	Dishwater Direction
	Microwave Direction
	Sterilization Reminders and Other Mentions
	Jar Packing
	Raw packing
	Hot Packing
	Water Bath Canning vs Pressure Canning
		Canning Tomatoes
	What Should Not Be Canned
	Canning in Season
	Canning Fats
Conclusion
BOOK 5: FERMENTING AND PICKLING FOR PREPPERS
Introduction
Chapter 1: Understanding Fermenting
	History of Fermentation
	What Is Fermentation?
	All You Need to Know Before Starting Pickling
		Pickling, Exactly What Is It?
	Different Types of Pickling
		Quick Pickling
		Salt-Brined Pickling
		Soak and Rinse with Vinegar-Brine Pickling
		Fermentation Pickling
		Pickling Relishes and Chutneys
		Vinegar
	The Pickler\'s Kitchen
		The ToolsPickle Crocks:
		Air-tight jars
		Vinegar
		Salt
		Sugar
		Water
		Spices and Herbs
		Produce
Chapter 2: Step by Step Guide to The Pickling Process
	Choose Your Vegetables
	Clean & Properly Care for Your Glass Jars
	The Oven Technique is one approach to sterilize the jars.
	The Method of the Microwave
	Get The Vegetables Ready
	Choose Your Aromatic Ingredients
	Get the Brine Ready
	Get The Pickle Jar Ready
	Store Your Jars After Sealing Them
	Storing & Rehydrating
		Keeping Dehydrated Foods Safe and Rehydrating Them
	Benefits of Fermentation
		Health
		Microbes
		Flavor
		Fun and Ease
		/Improves Gut Health
		Better Bowel Regulation
		Easier Weight Management
		Better Mental Health
		Antimicrobial Properties
		Improves Cognitive Function
		Boosts the Nutritional Value of Food
		Stronger Bones
		Improved Cardiometabolic Health
		Cell Growth Regulation
		Immunity Boost and Reduced Inflammation
		Healthier Skin
		Protection From Toxins
		Increased Energy Levels
		Better Food Absorption
Chapter 3: The Process of Fermentation
	Steps
		Preparation
		Fill Food in The Jars
		Shut Off The Jars
		Processing The Jar
		Cooling The Jars
		Store The Jars
	The big three types of fermentation
		Lactic Acid Fermentation
		Alcohol Fermentation
		Acetic Acid Fermentation
	Primary and secondary fermentation
	Quickfire fermentation tips
	Getting your fermentation on
	Why Fermented Foods Are Good for You
		Bioactive Peptides
		Phenolic Compounds
		Prebiotics and Micronutrients
		Easier Digestibility
	Points to Remember
		All Fermented Foods Are Not Equal
		Moderate Consumption
	Food Safety in Fermentation
Conclusion