#1 Amazon Bestseller in Cookbooks, Food & Wine The art of canning and preserving food is an invaluable home cooking skill, often passed down from one generation to the next. For those who never had the chance to learn how to can in their grandmother's kitchen, it's never too late to start. CANNING & PRESERVING FOR BEGINNERS demystifies the process of home canning for novices, with step-by-step directions and easy, flavorful canning recipes. Get started quickly and painlessly so you can begin making tasty canned goods and preserves with this season's harvest right away. These simple, straightforward recipes will make your first canning experience enjoyable, safe and delicious.Canning & Preserving for Beginners will help you quickly become an expert in home canning with:70 user-friendly canning and preserving recipesRecipes for making the perfect pickles, relishes, and jams and jellies throughout the year using seasonal fruits and vegetablesStay safe with comprehensive instructions and safety guidelines that ensure your canning projects are foolproofSimplify the process of pressure canning meats and prepared dishes to create time-saving meal starters for your pantry
Down Home Diabetic Recipes makes the transition to a low-sugar, low-fat lifestyle easy and delicious, taking the guesswork out of diabetic meal planning with over 150 easy, quick recipes and 7-day meal planners. Each recipe has no more than 10 ingredients and includes complete nutrient analysis and the latest diabetic exchange values. All recipes have been checked by a registered dietitian to make sure they meet the special needs of people with diabetes. Additional Features: -- Menu planner with three levels of calorie intake -- "Diabetic Cooking School" -- teaches how to prepare your favorite foods in healthier ways without sacrificing taste or satisfaction -- Reader Recipes -- real food for real people, recipes submitted by actual readers -- Canning and Preserving -- traditional techniques with adjustments for salt and sugar restrictions -- Sugar and ingredient substitution guides, metric equivalent chart, tips and shortcuts, updated exchanges and nutrient values
A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers. Careers profiled include: Bakery industry workers Brewers Canning and preserving industry workers Caterers Confectionary industry workers Cookbook and recipe writers Cooking instructors Cooks and chefs Dietitians and nutritionists Family and consumer scientists Farmers Fishers Food service workers Food technologists Food writers and editors Grain merchants Personal chefs Restaurant and food service managers Supermarket managers Winemakers
Campbell soup is as American as apple pie and the Fourth of July. Cans of tomato, chicken noodle, and cream of mushroom soup, sporting the company's distinctive red-and-white labels have found places on millions of dinner tables around the globe. In 1869, fruit merchant Joseph Campbell and icebox manufacturer Abraham Anderson formed the Joseph A. Campbell Preserve Company, purveyors of canned tomatoes, vegetables, jellies, soups, condiments, and mincemeat. In 1897, general manager Arthur Dorrance decided to hire his twenty-four-year-old nephew, John T. Dorrance. It was on John Dorrance's ingenious invention of condensed soup in 1897 that the company's fortunes grew and expanded far beyond its Camden, New Jersey headquarters. Campbell Soup Company opens the company's archives with a wonderful assortment of photographs. Among the images are those of aproned workers dicing carrots and of white-hatted chefs stirring vats of boiling soups. Also pictured is the factory where America's original comfort food was conceived. In these pages, readers will learn the history behind the iconic red-and-white cans touted by such celebrities as Ronald Reagan, George Burns, Gracie Allen, and Johnny Carson. Today, in addition to soup, the company produces such well-known brands as Pepperidge Farm, Franco-American, V8, Prego, and Godiva. Campbell Soup Company traces the history of a small, southern New Jersey canning concern that made its products staples of American living.
The Preserves You Love, SWEETER THAN EVERAfter years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices—and less of them. The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel and Parsley Relish (sweetened with fruit juice). Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet.
"Grocery Gardening "includes garden planning, planting, preparing, preserving and nutritional information for each of the more than twenty selected edibles. In addition to tips on when to harvest home grown vegetables, the authors offer advice on how to select the freshest produce at the local market, and select complementary ingredients to combine with your home-grown edibles. Jean Ann Van Krevelen, together with her team of food and gardening experts and their community of readers, encourage gardeners and non-gardeners alike to plan meals based on what is in season. Whether you buy local or grow your own, the recipes will delight your family with seasonal freshness. Also included is a chapter on preserving your harvest, with tips for freezing, drying, canning and preserving.
Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called "The Joy of Cooking." Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the "Joy of Cooking" -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove." JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, saute, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and ec
Perfect Preserves: Jelly-Making, Canning, Pickling, Smoking Curing, Potting Freezing, Salting, Crystalizing, Drying
Now anyone can preserve food at home- with this safe, easy-to-use cookbook and guide From homemade jams and chutneys to smoked fish and more, Perfect Preserves takes the guesswork- and the intimidation- out of preserving fruits, meats, and other foods. It gives easy, step-by-step explanations of eleven basic techniques, including drying, curing, salting, pickling, bottling, crystallizing, and freezing. Best of all, the book features more than eighty recipes, with master recipes- and variations- for making preserved foods, plus recipes for using these foods in everything from a heartwarming Winter Fruit Compote (using dried apple rings) to a savory Squash Soup with Smoked Mussels. The book is beautifully illustrated throughout with full-color " how-to" shots and photos of finished dishes.
Great for canning, applesauce, and mashed potatoes. Features: -Food mill.-Great for canning, apple sauce and mashed potatoes.-Perfect for mashing, straining, grating and ricing.-Ideal for natural and healthy food preparation.-Stainless steel construct...
"Fixin' Fish "was first published in 1984. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. Whether you catch it yourself or buy it, fish can be a delicious, nutritious meal or an experience you'd rather forget. Because fish are delicate and perishable, preserving their fresh-caught flavor requires careful handling. "Fixin' Fish "provides anglers and fish buyers with helpful techniques, not covered in most cookbooks, for handling, cleaning, preserving, preparing, and buying fish of all kinds. Topics covered include: maintaining the quality of fresh fish, building a smokehouse, smoking, canning, pickling, making fish jerky and caviar, and checking fish for parasites. Sport fishermen will find the section on field dressing and packing especially useful. Minnesota and neighboring states have an abundance of fish that are usually overlooked as a food source. These underutilized fish, which include suckers, eelpout (burbot), carp, bullheads, herring, and freshwater drum, can be delicious if handled and prepared properly. The special techniques described in this book will help anyone make good use of this inexpensive and tasty source of protein. "Fixin' Fish "is published by the University of Minnesota Sea Grant Extension Program. This new edition updates the text and adds information on parasites that can be found on freshwater fish in the Minnesota region.
A fun and simple guide THAT PROVES YOU REALLY CAN CAN Canning and preserving your own fruits and vegetables is a fun, affordable, and sustainable way to fill your pantry with the season's bounty all year long. With this inspirational-yet-practical guide, you'll get hands-on advice and helpful tips to start canning and preserving your farmer's market favorites or the fresh produce from your own garden. This information-packed resource is loaded with delicious recipes, including pickles, jams, jellies, chutneys, and salsas. Inside, you'll find everything you need to get started: Learn all the basics--from water baths to freezing techniques--plus food safety tips and clever gift ideas Step-by-step instructions and beautiful photos guide you from garden-fresh to pantry-ready Includes detailed information on equipment and ingredients, handy charts and lists, and tips on produce seasonality
Jar sealer fits on regular pint- and quart-size, Mason-type jars. view larger Works with any FoodSaver heat-seal vacuum sealing system with an accessory port (machine not included). view larger BPA-free, stain-resistant, and dishwasher-safe design. view larger Creates an air-tight vacuum seal. Ideal for liquids, fragile foods, and dry foods. view larger FoodSaver Regular Jar Sealer Creates an Air-Tight Seal Don't just close those Mason-type jars, make them air-tight with help from this regular jar sealer from the experts at the FoodSaver brand. The handy one-piece attachment fits on regular pint- and quart-size, Ball and Kerr Mason jars to create an effective vacuum seal that locks out air, sealing freshness in. Re-seal those handy food-storage jars again and again, using a standard Mason jar lid and the FoodSaver jar sealer. Easy to Use The jar sealer works with any FoodSaver vacuum sealing system (machine not included). Simply connect one end of the jar sealer to the machine's accessory port and the white, round-shaped end to the top of a lidded Mason jar, so that it fits securely over the screwed-on lid. With the push of a button, the system quickly extracts all the air from inside the jar, pulling it out through the flexible tubing to form an air-tight seal. Ideal for Liquid and Dry Storage Alike Though not to be used as a replacement for traditional canning methods, the FoodSaver regular jar sealer works well for safely storing strawberry and blackberry jams, chocolate sauces, hot mustards, and other liquids and fragile foods. It's equally effective for storing dry foods like brown sugar, aromatic spices, dried fruit, coffee beans, and baking flour. Keeps Food Fresh up to 5x Longer -- Save up to $2700 a Year The FoodSaver jar sealer keeps food fresh up to five times longer when compared to other storage methods (like zipper bags, foil, plastic wrap and plastic containers). The FoodSaver system can also help you save up to $2700 a year by buying food in bulk, purchasing on-sale food items, and not having to worry about freezer burn or wasted food. BPA-Free and Dishwasher-Safe Design The regular-size jar sealer ensures convenient, reliable performance from one use to the next. Made with BPA-free plastic, the jar sealer is odor-proof, stain-resistant, and easy to clean by hand or in the dishwasher. About the FoodSaver brand The FoodSaver brand provides a range of vacuum sealing systems and an array of useful accessories like containers, jar sealers, and wine-bottle stoppers as well as pre-cut freezer bags and rolls of bag material for creating custom-size bags. An effective and convenient food-storage solution. The FoodSaver brand not only helps people save time, money, and food, but it also helps keep kitchens running smoothly and efficiently--perfect for busy families or for those who love to entertain. FoodSaver Products vs. Ordinary Storage Methods FREEZER Ordinary Storage FoodSaver System Beef, Game & Poultry 6 months 2-3 years Fish 6 months 2 years Soups & Stews 3-6 months 1-2 years Coffee Beans 6-9 months 2-3 years Vegetables 8 months 2-3 years Bread 6-12 months 1-3 years REFRIGERATOR Ordinary Storage FoodSaver System Cheese 1-2 weeks 4-8 months Lettuce 3-6 days 2 weeks Berries 1-6 days 1-2 weeks PANTRY Ordinary Storage FoodSaver System Flour & Sugar 6 months 1-2 years Rice & Pasta 6 months 1-2 years Cookies 1-2 weeks 3-6 weeks Works with the Following FoodSaver Systems V2244 V3240 V3460 V3835 V4840 Manual/Automatic Operation Manual Manual Fully Automatic Fully Automatic Fully Automatic Works with Heat Seal Bags & Rolls ✓ ✓ ✓ ✓ ✓ Airtight Heat Seal ✓ ✓ ✓ ✓ ✓ Extra-Wide Sealing Strip ✓ ✓ ✓ ✓ ✓ Patented Removable Drip Tray ✓ ✓ ✓ ✓ ✓ Accessory Port ✓ ✓ ✓ ✓ ✓ Starter Kit Included ✓ ✓ ✓ ✓ ✓ Moist/Dry Food Settings ✓ ✓ ✓ ✓ Built-in Roll Storage & Cutter ✓ ✓ ✓ ✓ Adjustable Speed Settings ✓ ✓ ✓ Automatic Bag Detection ✓ ✓ ✓ Automatic Moist/Dry Detection ✓ ✓ ✓ Marinate Capabilities ✓ ✓ ✓ Canister Mode ✓ ✓ ✓ Accessory Button ✓ ✓ ✓ Built-in Retractable Accessory Hose ✓ ✓ Works with Vacuum Zipper Bags ✓ Retractable Handheld Sealer ✓ Easy Access Pull-out Drip Tray Drawer ✓
Includes measuring cup, spoon and condensation drip cup. 1,500W. Aluminum alloy nonstick inner pot. Digital controls. High and low pressure to brown, steam, slow cook, keep warm and brown. Perfect for processing high-acid foods like fruit jellies, jams, sauces and salsa. Holds 9 half-pint canning jars, 6 pint canning jars or 4qt. jars. Stainless steel body and lid. Warranty: One year limited.
Orders Deuised by the Especiall Commandement of the Queenes Maiestie, for the Reliefe and Stay of the Present Dearth of Graine Wit
EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of books written between 1475 and 1700 can be delivered to your doorstep in individual volumes of high quality historical reproductions. This collection combines the commercial aspects of food handling, preservation and supply to the more specific aspects of canning and preserving, meat carving, brewing beer and even candy-making with fruits and flowers, with a large resource of cookery and recipe books. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ "Orders deuised by the especiall commandement of the Queenes Maiestie, for the reliefe and stay of the present dearth of graine within the realme sent from the Court at Greenewich abroad into the realme, by her Maiesties Priuie Counsell." England and Wales. Privy Council. Issued in connection with the proclamation of 2 January 1587. The year date is given according to Lady Day dating. Cf. Folger catalogue, which gives signatures: A-C4. 2], 20, 2] p. Imprinted at London: By Christopher Barker, printer to the Queenes most excellent Maiestie, 1586 i.e. 1587] STC (2nd ed.) / 9194 English Reproduction of the original in the Henry E. Huntington Library and Art Gallery
More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. "The Locavore's Kitchen" invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers' markets through cooking and preserving the freshest ingredients. In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor. "The Locavore's Kitchen" is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.