Canning and Preserving All in One For Dummies 1st Edition by Eve Adamson ISBN 1118034194 978-1118034194
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Product details:
ISBN 10: 1118034194
ISBN 13: 978-1118034194
Author: Eve Adamson
Everything you need to can, preserve, and put up your own food
Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you’ll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you’ll explore.
Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods.
- Features 300 recipes
- Covers canning fruits, vegetables, meats, and seafood
- Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys
- Provides information on all types of food storage, including pickling, curing, juicing, and root cellars
Whether you’re new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.
Table of contents:
Book I: Getting Started with Canning and Preserving
Chapter 1: The Art and Science of Canning and Preserving
Chapter 2: Gathering Your Ingredients
Chapter 3: Assembling Your Canning and Preserving Equipment
Book II: Water-Bath Canning with Fruits
Chapter 1: Discovering Water-Bath Canning
Chapter 2: Canning Fruit
Chapter 3: Canning Tomatoes
Chapter 4: Sweet Spreads: Jams, Jellies, and Butters
Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats
Book III: Mastering the Art of Pickling
Chapter 1: Getting Started with Pickling
Chapter 2: Pickling Fruits and Veggies
Chapter 3: Pickling Meat, Fish, and Eggs
Book IV: Fermenting and Brewing
Chapter 1: Fermenting for Nutrition
Chapter 2: Fermenting Fruits and Veggies
Chapter 3: Fermenting Beans
Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods
Chapter 5: Working with Breads and Grains
Chapter 6: Beer-Brewing Basics
Chapter 7: Making Your Own Ales, Lagers, and Other Beers
Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha
Book V: Pressure Canning
Chapter 1: Holding Up Under Pressure
Chapter 2: Canning Veggies
Chapter 3: Canning Meats and Seafood
Chapter 4: Mixing It Up: Soups, Beans, and Combos
Book VI: Freezing
Chapter 1: Getting into the Big Chill
Chapter 2: Freezing Fruits
Chapter 3: Freezing Veggies Like a Pro
Chapter 4: Freezing Fresh Herbs
Chapter 5: Freezing Poultry, Meat, and Seafood
Chapter 6: Freezing Prepared Foods: Meals and Snacks
Book VII: Drying and Root Cellaring
Chapter 1: Getting a Big-Picture Look at Drying Foods
Chapter 2: Drying Fruits and Vegetables
Chapter 3: Drying Herbs
Chapter 4: Drying Meats
Chapter 5: Planning Your Root Cellar
Chapter 6: Preparing and Cellaring Veggies and Fruit
Book VIII: Smoking, Salting, and Curing
Chapter 1: Keeping Meats
Chapter 2: Taking on Smoked Meats
Chapter 3: Curing and Salting
Chapter 4: Making Sausages
Book IX: Juicing
Chapter 1: Juicing for Better Health
Chapter 2: Juicing Fruits and Veggies
Chapter 3: Juicing for Health: Detoxification
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