Washington Vegetable Canning Guide- Briefs on Canning Vegetables PDF Download
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Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
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Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
Get Book Here
Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 3
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Book Description
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 5
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1
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Book Description
Author: Lynn G. Price
Publisher:
ISBN:
Category :
Languages : en
Pages : 2
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Book Description
Author: Ipress Publishers
Publisher:
ISBN:
Category :
Languages : en
Pages : 84
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Book Description
Home Food Preservation and Canning are gaining in popularity, and there is no better way to keep summer flavors throughout the year. Learn how to get started with canning and preserving. Home canning and preserving is safe, natural, and can easily be done at home to stock in your pantry with delicious canned food for months or even years to come.Knowing what ingredients are in the food you eat, avoiding harsh preservation chemicals used to preserve food by manufacturers, having a reserve a ready to eat food in your pantry and saving money are just a few of the benefits of home canning and preserving.You may be looking for good recipes to try or maybe just looking for info about how to start canning and preserving foods in your own home. This book will help you with both these queries and more!Inside this book, you will find: Benefits of canning and preserving foods at home. Methods, techniques, safety measures, and tools for canning and preserving vegetables. Step-by-step method to can at home with a pressure canner. Pitfalls and tips to avoid any spoilage of foods. Plenty of delicious recipes to fill your pantry. Easy recipes you can try. This Guide to Canning delivers everything you need to confidently achieve pressure canning perfection. Let's start canning! Scroll back up and order your copy today!
Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 419
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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.
Author: State College of Washington. Extension Service
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 3
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Book Description
Author: Theo Thomas
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 14
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Book Description
Author: U.S. Dept. of Agriculture
Publisher: Courier Corporation
ISBN: 0486145247
Category : Cooking
Languages : en
Pages : 194
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Book Description
Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.
