The Home Preserving Bible PDF Download
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Author: Carole Cancler
Publisher: Penguin
ISBN: 161564296X
Category : Cooking
Languages : en
Pages : 529
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Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Author: Carole Cancler
Publisher: Penguin
ISBN: 161564296X
Category : Cooking
Languages : en
Pages : 529
Get Book Here
Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Author: Judi Kingry
Publisher: Robert Rose Incorporated
ISBN: 9780778801313
Category : Cooking
Languages : en
Pages : 448
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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: Jennifer MacKenzie
Publisher: Robert Rose
ISBN: 9780778802136
Category : Cooking (Dried foods)
Languages : en
Pages : 0
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Book Description
"Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family."--Publisher description.
Author: Ball Home Canning Test Kitchen
Publisher: Time Inc. Books
ISBN: 0848755820
Category : Cooking
Languages : en
Pages : 483
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Book Description
Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.
Author: Canadian Living
Publisher: Juniper Publishing
ISBN: 9780987747419
Category : Cooking
Languages : en
Pages : 0
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Book Description
Preserving is in vogue again, thanks to the recent gardening renaissance and a worldwide fascination with local, organic and heritage foods. To celebrate this renewal, Canadian Living has combed through more than 35 years of its classic canning recipes to find the best jams, pickles and preserves to share in The Complete Canadian Living Preserving Book. Whether you're a novice or an expert at the art of preserving, this book has something to offer you. An in-depth introduction covers the most up-to-date canning techniques and offers a visual guide to the equipment you'll need. Helpful advice on selecting and preparing fruits and vegetables is sprinkled throughout to help you make the best of the harvest. A broad selection of recipes - both sweet and savoury - are the backbone of this edition. Traditional jams, jellies, marmalades and conserves are well represented, as are good old-fashioned pickles, relishes and chutneys. To keep things interesting, there are also plenty of modern takes on these and other classic preserves, including salsas, sauces, syrups and flavoured vinegars. There's even a handful of recipes that show off your preserves in delicious ways.
Author: Jan Hedh
Publisher: Skyhorse Publishing Inc.
ISBN: 1616086068
Category : Cooking
Languages : en
Pages : 241
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Book Description
Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. From there he moves on to delicious recipes, including classics, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams, and tips on which cheeses are most suitable for serving with various flavors.
Author: Yvonne Tremblay
Publisher: Robert Rose
ISBN: 9780778802372
Category : Canning and preserving
Languages : en
Pages : 0
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Book Description
Jam.
Author: Alltrista Consumer Products
Publisher: Alltrista Consumer Products
ISBN: 9780972753708
Category : Canning and preserving
Languages : en
Pages : 124
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Book Description
Resource added for the Culinary Specialist program 313162.
Author: Sherri Brooks Vinton
Publisher: Storey Publishing, LLC
ISBN: 1603423729
Category : Cooking
Languages : en
Pages : 250
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Book Description
PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients. The step-by-step instructions in Put ‘em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand. Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail. The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry! Recipes Include: Pickled Asparagus Wasabi Beans Beet Relish Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind
Author: Charlotte Walker Pisinski
Publisher:
ISBN: 9780897210034
Category : Cooking
Languages : en
Pages : 100
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Book Description
Abstract: Step-by-step directions for canning and pickling fruits, vegetables, meat and poultry are presented in 7 chapters. A short history of canning and pickling, along with information on how to select foods and equipment and an explanation of food spoilage, are provided in the first chapter. Subsequent chapters cover canning in general and making jellies, jams, and canned fruit, juices, vegetables, meat and poultry. Final chapters cover pickling and making home-made condiments. Colorful photographs and an index are included. (kbc).
