The Big Book of Preserving the Harvest PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Big Book of Preserving the Harvest PDF full book. Access full book title The Big Book of Preserving the Harvest by Carol W. Costenbader. Download full books in PDF and EPUB format.
Author: Carol W. Costenbader
Publisher: Storey Publishing, LLC
ISBN: 1603429174
Category : Cooking
Languages : en
Pages : 353
Get Book Here
Book Description
Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.
Author: Carol W. Costenbader
Publisher: Storey Publishing, LLC
ISBN: 1603429174
Category : Cooking
Languages : en
Pages : 353
Get Book Here
Book Description
Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.
Author: Nan K. Chase
Publisher: Storey Publishing
ISBN: 1612121594
Category : Cooking
Languages : en
Pages : 233
Get Book Here
Book Description
Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering photographs for a variety of teas, syrups, ciders, wines, and kombuchas. DeNeice C. Guest and Nan K. Chase also provide advice for harvesting ingredients for maximum flavor and even creating your own backyard beverage garden. Pour a refreshing glass of Passionflower-Lemon Balm Wine and drink in the possibilities.
Author: Ann Accetta-Scott
Publisher: Rowman & Littlefield
ISBN: 1493036653
Category : Cooking
Languages : en
Pages : 265
Get Book Here
Book Description
Preserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and as much fun as farm-girl-in-the-making Ann Acetta-Scott. For a beginner new to the world of preserving, the ideal tool is a detailed reference guide, and in The Farm Girl’s Guide to Preserving the Harvest, Ann covers all the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, including how to select and use the right tools for each method. This guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish. With more than 30 delicious and healthy recipesand Ann's expertise and encouragement, the home preserver will build confidence in the most common methods of preserving.
Author: Susan McClure
Publisher: Rodale
ISBN: 9780875969794
Category : Cooking
Languages : en
Pages : 388
Get Book Here
Book Description
Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!
Author: Rick Field
Publisher: WeldonOwn+ORM
ISBN: 1681886383
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
A beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more. With Williams Sonoma’s The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves—from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more—this volume provides inspiration for making the most of your farmers’ market or home garden harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.
Author: Ball Home Canning Test Kitchen
Publisher: Time Inc. Books
ISBN: 0848747666
Category : Cooking
Languages : en
Pages : 800
Get Book Here
Book Description
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Author: Judi Kingry
Publisher: Robert Rose Incorporated
ISBN: 9780778801313
Category : Cooking
Languages : en
Pages : 448
Get Book Here
Book Description
Encompassing four hundred delicious recipes, a comprehensive guide to home preserves features a wide array of salsas, savory sauces, chutneys, pickles, relishes, jams, jellies, fruit spreads, and more, along with complete instructions for safe canning and preserving methods, lists of essential equipment and kitchen utensils, and handy cooking tips. Simultaneous.
Author: Mike Bubel
Publisher: Storey Publishing
ISBN: 0882667033
Category : Fiction
Languages : en
Pages : 319
Get Book Here
Book Description
Tells how to use root cellaring, and gives instruction on both improvising a small root cellar and constructing a true root cellar
Author: Marion Harris Neil
Publisher: Musson Book Company
ISBN:
Category : Beverages
Languages : en
Pages : 320
Get Book Here
Book Description
Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 419
Get Book Here
Book Description
How to Use this Book This book is based on my desire to preserve vegetables in ways that my family will eat and do that as efficiently as possible. When possible, I preserve vegetables in a meal-ready way. Instead of canning a bunch of carrot slices in quart (1-L)-sized jars when I bring in a large carrot harvest, I’ll make a batch of Canned Spice Carrot Soup and a couple of jars of Fermented Mexican Carrots. Then, I’ll use the tops to make Frozen Carrot Top Pesto for the freezer. The carrot soup is the only time-consuming item; the other two can be put together while the soup is processing. The first part of this book is an overview of food preservation methods: canning, both water bath and pressure canning, dehydrating, fermenting and freezing. You’ll find the basics of how to use these methods to safely preserve vegetables, but you won’t find details for every scenario that could happen while preserving vegetables. I’ve written these chapters with enough information to get you started preserving the harvest, but not so much information that it leads to confusion and information overload. The rest of this book is focused on growing and preserving the most popular vegetables and herbs that are grown in the home garden. Each vegetable has its own chapter and, in that chapter, you’ll find instructions on how to grow, purchase, can, dehydrate, ferment and freeze that vegetable. You will also find recipes that highlight the vegetable; most of these recipes are for preserving the vegetable, but some recipes use the preserved vegetable. Most of the recipes are written so that you’ll preserve small batches at a time, simply because I find that adjusting recipes to scale up is easier than scaling down. If your family likes a recipe, or if you have enough of one vegetable to make two batches of a recipe, just double the ingredients and it will work out fine. The exception to this is any of the jam or jelly recipes; don’t ever double a jam or jelly recipe or you run the risk of it not setting up. I hope you read through the whole book to get a vision for how these different preservation methods can work together to stock your pantry with food your family will eat. Then, when a vegetable is in season, I hope you reread that vegetable’s chapter and make a plan for preserving all of the harvest in a variety of ways. Of course, I hope that some of our favorite preservation recipes become your family favorites, too.
