Kategoria BISAC: Cooking >> Methods - Canning & Preserving

From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. Here, readers will find...

• a short history of canning
• lists of all the tools and supplies needed to get started
• basic instructions for safe canning
• recipes for canning fruit,...

In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known thatmicrobeskeep our bodies healthy as they ferment food, releasing their nutritional power and creatingessential vitamins and enzymes. In The Essential Book of Fermentation, Cox shares a bounty of recipes for...

Don't wait until it's too late. The food you prepare today can save your life when disaster strikes. Prepper's Food Storage breaks the process down into easy, manageable steps that have been carefully organized in order of importance, including:

- Charts to calculate food needs
- Best shelf-stable foods
- Storage solutions for big and small spaces
- Instructions for dehydrating and canning
- Checklists of essential non-food items

Seasonal Canning in Small Bites

Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.

Preserving by...

" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --Canoe & Kayak

. . . if you're on the lookout for a way to bring real meals to the field, this book] might have the answer." --Field & Stream

Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive...

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a...

The bible of home canning, preserving, freezing, and drying. The New York Times
For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.
This fifth edition of Putting Food...

• In the spring: Apricot Jam and Rhubarb Syrup
• In the summer: Blueberry Butter and Peach Salsa
• In the fall: Dilly Beans and Spicy Pickled Cauliflower
• In the winter:...

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you'll use again and again. And express yourself by making something unique and whole.

Inside, you'll find:

--All the basics: the process, the tools, and how to get started

--A guide to choosing the right ingredients

--Sauerkraut and beyond--how to ferment vegetables, including slaw-style, pickles, and kimchi

--How to ferment dairy into yogurt, kefir, creme fraiche, and...