No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Kindle Price: CDN$ 1.27

Save CDN$ 10.94 (90%)

includes free international wireless delivery via Amazon Whispernet

These promotions will be applied to this item:

Deliver to your Kindle or other device

Deliver to your Kindle or other device

Canning and Preserving: A Simple Food In A Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs by [Michaels, Samantha]
Kindle App Ad

Canning and Preserving: A Simple Food In A Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs Kindle Edition


See all 4 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
CDN$ 1.27

Length: 40 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled

Kindle Featured Deals
Browse Kindle featured deals from our publishers. See more.

Product Description

Product Description

These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too. This handbook, "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs" is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and type of foods , it offers detailed instructions and recipes for making canned, pickled, dried, and frozen foods, as well as bonus recipes for meat, diary and eggs. Basic information on canning techniques for beginners is also included. Download "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons today!

About the Author

Samantha Michaels has written on a myriad of topics which have all sold quite successfully and now she has opted to focus on preparing great information on various important diets & recipes in the marketplace. In this book , Samantha details the key features of the a simple canning and preserving recipe and guide the reader on how to implement them in their real life.

Product Details

  • Format: Kindle Edition
  • File Size: 1651 KB
  • Print Length: 40 pages
  • Publisher: Cooking Genius (Jan. 28 2014)
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00I9AVFPW
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #756,256 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images or tell us about a lower price?

click to open popover

Customer Reviews

There are no customer reviews yet on Amazon.ca
5 star
4 star
3 star
2 star
1 star

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x9e639750) out of 5 stars 132 reviews
7 of 8 people found the following review helpful
HASH(0x9e6347e0) out of 5 stars Not at all the best book for beginners. Feb. 10 2016
By Susan Baroncini-Moe - Published on Amazon.com
Format: Kindle Edition Verified Purchase
I hate to say this, but I have serious reservations about this book. I’ve been canning for years and so I know I’m not the intended audience for this book, however, that is what scares me most.

While I think it’s great to inspire people to can, because it really isn’t that hard and can be great in emergencies and for saving money, it is vitally important to cover the basics of food safety, especially in a book intended for beginners. This book, however, contains no mention of the dangers that come with canning, namely food poisoning.

For example, there’s no mention in this book about the difference between water bath and pressure canners and why and when one might use one versus the other (note: it’s about the acidity of foods). And yes, there’s some dispute among canners regarding the need for pressure canners, mostly along the lines of, “My mother only used a water bath canner and canned everything and we survived,” but to not even cover it? Questionable at best. And to not even mention that you should really sterilize your jars? Hm. Everything you need to can? Not really. Not at all.

Another thing that strikes me about this book is how brief it is and how few actual recipes are in the book. If you’ve canned before and know about food preserving, you know that it’s critically important to have a recipe that factors in the correct acidity levels for safety reasons. You can’t just say, “Make sure you throw in something acidic like lemon juice or vinegar,” and hope for the best.

Also, there were some odd lines in this book. For example, “You may have heard of dried mangoes or dried pineapple, but surprise, surprise; there’s also such a thing as dried tomatoes.” Are there really people who are surprised by dried tomatoes or who would know about dried mangos and not dried tomatoes? It just struck me as a really odd comment, and that, along with other comments, almost made me think that this book was ghost written by someone in another country.

The book is an odd collection of beginner tips, scattered recipes, mentions of recipes that aren’t in the book, and references to things you *can* do, but no information about *how* to do them. For example, the book says, “It is known that hanging peppers by the door will allow them to stand the test of time.” What does that mean? How do you hang them? How close to the door, and why does hanging them by the door preserve them?

I wanted to like this book because I love canning and preserving. But if you’re looking for a true beginner’s guide to canning and preserving, look at the Ball Blue Book or go to the FDA web site. There are *safe* recipes for beginners, and you’ll actually learn how to can properly and safely.

Disclosure: I received this product at no charge for my honest review. I am not required to give a good review. I am also not associated with the seller in any way. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
HASH(0x9e4cd84c) out of 5 stars This book is very informative with simple easy to follow instructions Feb. 21 2016
By gloveless - Published on Amazon.com
Format: Paperback
This book is very informative with simple easy to follow instructions. It explains what you will need to have before you start canning which is helpful so you don't get caught in the middle of preserving something and realize you do not have all the supplies necessary. The directions are easy to follow and understand. I plan on having a vegetable garden this year and this book will be very helpful when I have extra vegetables I want to preserve for the winter. I received this book at a discounted price in exchange for an hones review.
1 of 1 people found the following review helpful
HASH(0x9e4cdc60) out of 5 stars Wonderful recipes and tips for everyone wanting to get into canning. Feb. 24 2016
By A.Rahhali - Published on Amazon.com
Format: Kindle Edition Verified Purchase
Canning is no longer for generations past. A great way to save money, have foods that are peak of the season during off seasons as well as versatility for planning ahead. This book is a good for beginners or those familiar with the process looking for tips and new recipes. The book addresses so many things that can be canned/jarred like jams, jellies, preserves, pickles as well as salsas and relishes. The jelly section even teaches two different ways to check if there is enough pectin in your product to make a good jelly texture. You can use either the alcohol test or jel meter test which are both addressed in this book. Samantha Michaels does a good job also of explaining how pickling is full of probiotic microbes and healthy bacteria and how the process happens.
Not only are the recipes in this book good for fruits and vegetables but there are great tips on dry goods as well as nuts and nut butters. There is also another section that goes into detail about the importance of seasonal canning and tips for beginners on everything from types of produce that is best for what method to what tools are needed to complete this process.
An added section to the book is how to store meat, dairy and eggs for the best long term results. It is great to learn about the different methods needed to start building my cupboards for when times are harder, but also to help avoid chemicals and processed foods and turn to a more self sustainable way of living. I highly recommend this book for anyone doing research on canning and preserving and learning new tricks to the trade.
I received this product at discount or free for an honest and unbiased review.
3 of 4 people found the following review helpful
HASH(0x9e5499c0) out of 5 stars This is probably the worst book for canning and preserving Feb. 13 2016
By PANGNOS - Published on Amazon.com
Format: Kindle Edition Verified Purchase
This is probably the worst book for canning and preserving! There are no clear instructions on how to actually can or even difference of water bathing and pressure canning.
This is such an odd book too. I don't know if I can accurately describe it. The wording is just so strange. For example:

"...1 canner, or the pot used to sanitize the jars where you’ll be putting the jams in • Jar funnel, to help you pour the jams inside the jars • Ball jars. You’ll be placing the jams inside ball jars for proper storage. • Thin metal lids with gum binder... "

Now it doesn't actually tell you how to use these things.

Here are the directions for making jam, the very first thing you "learn":

"...• For those who want to use pectin, mix it with ¼ cup of sugar before mixing to the fruits. • Mix everything together and cook to a full boil. It will only take 5 to 10 minutes to get something to boil fully. • Add the remaining sugar and bring to a boil for at least 4 more minutes. • Let it stand for at least 5 minutes and then stir until there are no more bubbles left. • Let it cool for a little bit and then pour into the ball jars. Make sure that you seal it well in order to restore freshness and taste. "

It goes on to tell you about pickles, but doesn't even give you a basic recipe for pickles. Not even a brine ratio.

I could go on and on, but I am just too disturbed by this.

Mind you I put up over 300 jars a year. I buy canning books and magazines whenever I see one. I am simply a little obsessed. This book has a beautifully deceiving cover design. DO NOT BUY THIS BOOK.

I received this for free for my honest and unbiased review.
HASH(0x9e472ba0) out of 5 stars I wouldnt recommend this be your ONLY book on canning though Feb. 4 2016
By Misha - Published on Amazon.com
Format: Kindle Edition Verified Purchase
This is a very short book aimed at those who are brand new to canning. I wouldnt recommend this be your ONLY book on canning though, especially if you are new, as it doesnt go into detail about the different types of canning (water bath vs pressure) nor which method is best for which food.
It offers some recipes, though most are fairly vague and along the lines of "take whatever fruit you want and cook it with sugar". Many of the recipes dont offer measurements (It does offer a guide of 'dont go above 4 cups' but where fruit is theres no guideline to how much fruit you should be using at all) and once you have made recipe many do not give any actual instructions for canning.
Later in the book there are more detailed recipes,however. Its very inconsistent in the way it chooses to present information to you.

They also go off to talk about making ice cream and cheesecake in jars and say to freeze many of these recipes. Freezing is great but this is a canning book. Not that canning books cannot mention freezing but there should be more distinction between the two to avoid confusion. Seeing as there isnt a lot of mention on when to can. For example theres a chapter about other foods you can preserve in jars for a long time that mentions brownies, cheesecakes, cupcakes, pies, ect. It mentions nothing other than making/putting them in jars on how to actually "preserve" them. For a second I thought they were insinuating on canning them until the next paragraph started giving me an ice cream recipe for a jar. I can see this easily confusing someone who has no experience with canning. How are these preserved? Are jars magic?

I do like how it offers up some ideas on how to use the things you've just made and I like that it does try and show you how to make many of the things typically canned but I wish it actually talked more about canning itself. Especially since this is the type of book a new canner would look at and probably pick up. Overall it sounds as if a helpful friend is trying to help you with your new hobby but they have been doing this for so long they forget that most people dont know what they are doing. So instead of giving you details and information they just start excitedly telling you things they make and how its as easy and breathing.

Look for similar items by category