De Witt's Connecticut Cook Book, and Housekeeper's Assistant ... PDF Download
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Author: Mrs. N. Orr
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 214
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Book Description
Author: Mrs. N. Orr
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 214
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Book Description
Author: N. Orr
Publisher:
ISBN: 9781293378380
Category :
Languages : en
Pages : 212
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Book Description
Author: N. Orr
Publisher:
ISBN: 9781022390058
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: N Orr
Publisher: Wentworth Press
ISBN: 9781012995966
Category :
Languages : en
Pages : 208
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Mrs. N. Orr
Publisher:
ISBN:
Category :
Languages : en
Pages : 192
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Book Description
Author: Mrs. N. Orr
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 192
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Book Description
Author: Mrs. N. Orr
Publisher:
ISBN:
Category :
Languages : en
Pages : 216
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Book Description
Author: Paul Virant
Publisher: Ten Speed Press
ISBN: 1607741008
Category : Cooking
Languages : en
Pages : 306
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Book Description
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Author: Dr John Jack
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
To put it more simply, it is a process of preserving food that entails applying heat to food that is contained inside a closed glass canning jar, and then eliminating air from the jar in order to establish a seal. This technique prevents the food from going bad, which results in increased shelf life. Both water bath canning and pressure canning are viable options for those looking to preserve food at home. Canning done in a water bath The procedure of preserving foods with a high acid content using a water bath canner is a method that is both quicker and requires a lower temperature. When preserving food in a water bath, it is very crucial that the food be acidic. The germs that cause food to go bad and botulism, a disease that is uncommon but may be dangerous if it is transmitted by bacteria, are killed by the acidity. The following types of fruits and vegetables are ideal for preserving in a water bath: Getting Ready to Cook Always start with a tried-and-true recipe from a reliable source. In each recipe, the quantities of sugar, salt, or vinegar, as well as the processing time, have been calculated based on scientific principles. It is important to follow the recipe exactly and not change any of the proportions of the ingredients or the processing times. The Ball Blue Book of Canning contains a large number of recipes that have been tried and proven successfully. These are tried-and-true recipes that have been passed down over the years. - An accurate recipe will also include the required quantity of processing time as well as the necessary head space. The head-space is the distance between the surface of the meal and the bottom of the lid. This spacing enables for the food to expand or for liquid to bubble up as it is being processed. In order to provide a good seal, the head space is essential. - Wash and sanitize your cutting board, knife or any other equipment you will need to create your dish. - When preserving food, always use perfectly mature and spotless vegetables. This will guarantee that your completed product will not only have a delectable flavor, but will also have the appropriate color and get rid of any germs that may have been residing in the ruined section of the fruit or vegetable. - Make sure to wash all of the vegetables in warm water using a detergent that is appropriate for eating. At any stage along the path from the garden to the kitchen, the food you eat might be tainted with pathogens such as bacteria, viruses, or parasites. Before you begin canning, this will keep your food protected from any potentially harmful contamination.
Author: Georgia Varozza
Publisher: Harvest House Publishers
ISBN: 073697895X
Category : Cooking
Languages : en
Pages : 204
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Book Description
Bless Your Family with Healthy, Organic Food Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you’ll need, and step-by-step instructions for both water-bath and pressure canning. Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing exactly what’s going into the meals you’re serving. Join the growing number of households who are embracing the pioneer lifestyle. It’s time for you and your family to feel good about food again. This cookbook can help.
