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The Homestead Canning & Preserving Handbook ( Volume I): Water Bath Canning: 86 Recipes for Jams, Pickles, Ferments, Fruit and Tomatoes, with the Test
Paperback
Series: Homestead, Book 1
Canning & PreservingFruits & VegetablesGeneral Gardening
Publisher: Independently Published
Published: Sep 17 2026
Pages: 256
Weight: 1.13
Height: 0.54 Width: 8.00 Depth: 10.00
Language: English
Preserve the harvest with confidence, clarity, and processes you can actually trace back to published sources.
Home canning should feel rewarding-not confusing.
The Homestead Canning & Preserving Handbook, Volume One: Water Bath Canning is a practical, safety-focused guide for home preservers who want more than a collection of recipes. It explains not only what to do, but why each step matters, which preservation method applies, how elevation changes processing, and where each process came from.
Inside are 86 recipes for jams, pickles, ferments, fruit, tomatoes, sauces, salsas, and more, all organized around published preservation processes and clearly presented for everyday use.
Whether you are filling your first jar or building a serious year-round pantry, this handbook gives you a structured system for preserving food with greater confidence.
Inside This Volume You'll Find:86 preserving recipes covering sweet spreads, pickles, ferments, fruit, tomatoes, sauces, relishes, and salsas
22 jams, jellies, preserves, syrups, and fruit butters
18 fresh-pack pickle and relish recipes
8 fermentation recipes, including sauerkraut, fermented dill pickles, kimchi, fermented hot sauce, and more
20 fruit-preserving recipes, including peaches, pears, applesauce, juices, pie fillings, and berries
18 tomato, sauce, and salsa recipes
Recipe-specific elevation tables so you can identify the appropriate process time for your altitude
Clear guidance on headspace, density, jar sizes, hot pack versus raw pack, sealing, storage, and troubleshooting
A step-by-step explanation of the boiling-water canning process
A major feature of this handbook is the provenance line printed with the recipes.
Before the recipes begin, the book walks through the foundations every home canner should understand:
Why acidity matters. Why pH 4.6 is important. Why boiling water is appropriate for some foods but not low-acid foods. Why altitude changes processing. Why headspace and food density matter. And why changing a tested formulation can move it outside the process that was originally evaluated.
From Garden Harvest to a Well-Stocked PantryTurn ripe berries into jam. Preserve peaches and pears. Fill your shelves with pickles and relishes. Ferment cabbage and cucumbers. Preserve tomatoes as juice, sauce, salsa, and more.
The Homestead Canning & Preserving Handbook is designed to become the reference you keep beside the canner season after season.
Preserve carefully. Understand the process. Build a pantry you can be proud of.
DisclaimerThis book is provided for general informational and educational purposes only. Home food preservation involves inherent food-safety risks, including the risk of botulism and other foodborne illness if established preservation procedures are not followed correctly. The processes presented in this book are based on published preservation guidance identified in the manuscript; they are not represented as independent laboratory testing conducted by the author. Preservation recommendations may be revised over time. Readers should verify current guidance from appropriate authoritative food-preservation sources before preparing a batch and should follow the specified ingredients, jar size, headspace, processing method, time, pressure where applicable, and elevation adjustment. Do not alter a tested preservation formula unless the original source specifically permits the change.
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