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Food Storage & Preservation Books
Grow your own during the chilly days of winter-and you'll be sure of putting the freshest, tastiest produce, packed with goodness, on your kitchen table. This easy-to-follow book covers all the basic techniques, from preparing soil to using cloches and containers to dealing with pests and diseases. Four chapters focus on roots, legumes, green vegetables, and herbs and fruits, and include a monthly sowing and harvesting chart, nutritional information, recipes, storage ideas, and more.
The Everything Root Cellaring Book: Learn to Store, Cook, and Preserve Fresh Produce All Year Round!
There's an old-fashioned solution to the problem of fresh produce going bad. Store fruits and veggies in a root cellar or other cold storage location This book provides you with step-by-step plans on how to build a root cellar--or utilize the one you've got. Professional farmer Catherine Abbott teaches you: How to effectively organize your root cellarWhere to store fruits and vegetables in unconventional placesWhat the best fruits and vegetables are for storingWays to preserve, dry, and freeze a variety of foods to enjoy all winter longRecipes for fresh fruits, berries, veggies, and herbs to cook all year round Featuring illustrations for building root cellars as well as a full nutritional breakdown for all 150 recipes, you will love this comprehensive guide. Before long, you'll know how to provide yourself and your family with great nutritious foods all year long
The Complete Guide to Preserving Meat, Fish, and Game: Step-By-Step Instructions to Freezing, Canning, Curing, and Smoking
For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat is well preserved. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, you will learn which animal products store best with which methods, which methods must be avoided, and which diseases are the greatest risk when you store meat. With this information in hand, you will start learning how the freezing, canning, curing, and smoking processes work. You will be given detailed outlines of each process starting with what equipment you will need. Experts in meat preservation have been interviewed and their insights have been included here to provide a detailed and full overview of everything you can expect in the process. From these interviews, you will start the process of understand what you need to effectively preserve meat products. You will learn what can lead to failure for all four methods, what the best possible storage locations are for each, and what materials should be avoided at all costs. Learn how smoking works and the timelines for every form of storage from the moment the animal is butchered to the moment it needs to be preserved. No matter what kind of animal you are preserving, this book will provide the details you need to effectively store the meat for later use.
"Canning and Preserving All-In-One For Dummies" offers readers a book that encompasses all aspects offood storage. It covers: Equipment, ingredients Canning fruits, vegetables, meats, and seafood Freezing Preserving Pickling Curing Smoking Drying Jams, jellies, and butters Root cellaring Condiments, relishes, salsas and chutneys Juicing Fermenting Featuring 300 recipes, "Canning & Preserving All-in-One For Dummies "provides everything you need to know to save money and live healthier, including 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.
Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
Always Be Prepared What if your life was disrupted by a natural disaster, food or water supply contamination, or any other type of emergency? Do you have the essentials for you and your family? Do you have a plan in the event that your power, telephone, water and food supply are cut off for an extended amount of time? What if there were no medical or pharmaceutical services available for days, weeks, or months? How prepared are you? With this guide by your side, you and your family will learn how to plan, purchase, and store a three-month supply of all the necessities--food, water, fuel, first-aid supplies, clothing, bedding, and more--simply and economically. In other words, this book may be a lifesaver. Inside you'll find 10 steps to an affordable food storage program plus how to: -Prepare a home "grocery store" and "pharmacy" -Use what you store and store what you use -Store water safely and provide for sanitation needs -Create a first-aid kit, car kit, and 72-hour emergency kit for the whole family -And many more invaluable hints and tips "This clear, concise, step-by-step program is not only affordable and doable, it's essential in these uncertain times. Now, everyone from apartment dwellers to basement owners can store a three-month supply of the essentials, including peace of mind " -- Joni Hilton, author of "Once-a-Week Cooking Plan" and "Cooking Secrets My Mother Never Taught Me"
The Complete Guide to Your New Root Cellar: How to Build an Underground Root Cellar and Use It for Natural Storage of Fruits and V
Fruits and vegetables are some of the most expensive parts of any regular menu in your home. With rising transportation costs, a food increase in the summer of 2008 of almost 2 percent, and continually shrinking supplies, the cost of maintaining a healthy supply of these necessary staples is becoming harder and harder for many families. However, with the right resources and planning, you can take advantage of an age old method of storage that will allow you to buy fruits and vegetables when they are least expensive or to grow your own and store them for future use. This book will walk anyone through the process of building and using a root cellar to store their fruits and vegetables for later use, through the cold winter months when even the most basic items can cost an arm and a leg. Before even starting your root cellar, you will learn the basics of choosing the right crops and planting them at the right time or buying them in advance for your root cellar. You will learn how to know which crops and which specific vegetables and fruits are good to keep and which ones should be left alone. You will learn how and when to bring in the harvest and how to prepare for storage effectively. You will learn the basics of spoilage and what to expect from your foods. You will learn what to expect each winter for multiple month storage and which vegetables and fruits to start expecting in your cellar. You will also benefit from interviews with the top experts in the field of storage and root cellaring and farmers who have been storing vegetables for years. You will learn how to start your own underground garden and what various types of cellars exist
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
At last - a book to take the stress out of food storage Stop worrying about what kinds of foods to buy and how to use your food storage before it goes bad - not to mention how to get your family to eat it. Simple Recipes Using Food Storage is an all-encompassing guide to food storage. This is an essential book for anyone just starting out. The basics of food storage are organized into a step-by-step system. The first section requires only 6 basic ingredients - and then as your food storage grows, so do your recipe options Plus, comprehensive ingredient substitution charts will help you use what you have on hand, and a shelf-life chart will keep your food fresh. The counsel to build up food storage has never been more explicit. Simple Recipes Using Food Storage gives you a doable plan to help you follow the prophet's counsel. Whether emergency strikes, your family falls on lean times, or you just need to rotate your food storage.
You can preserve just about everything-from soup to nuts. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as "The Complete Idiot's Guide(r) to Preserving Food," in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions. *The sales of Ball(r) jars for preservation have jumped 28% in the past year, indicating a strong increase in interest in preserving food *The author is a Master Food Preserver with over 40 years of expertise *Advice on preserving for special needs diets is unique to this book *Provides instructional photos
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables
Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. "The Big Book of Preserving the Harvest" introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.
The Complete Guide to Food Preservation: Step-By-Step Instructions on How to Freeze, Dry, Can, and Preserve Food
Storing food can be a major challenge for any family or individual who wants to increase the amount of food available without spending additional money. With rising food costs, the advent of at home gardening and the potential represented in storing your own food, it is no wonder that freezing, drying, and canning are becoming much more popular. Freezing alone, which the National Freezing and Refrigerated Foods Association has stated can add as much as 600% to the lifespan of many common refrigerated foods, is an easy, available action to anyone, but only if it is done properly.This book will show anyone interested in storing food for future use how to do so to optimize the amount of money saved and minimize the risk of damaging food or spreading food borne illnesses. You will learn how to grow for harvest and how to subsequently handle that harvest with this book’s crop by crop guide of everything that you might possibly want to store away. You will learn how freezing works and how to go about organizing your freezing. You will learn the various methods of freezing and why failure occurs. In addition to freezing, you will learn about canning and preserving and how each technically works and what problems you may encounter. All of the equipment you may need is laid out in easy to read charts and you will be shown the various final products you can expect.Experts in food preservation and storage have been interviewed and their commentary has been included here to help you understand what all you will be able to expect from your preserved foods. Learn how to create jellies and jams, pickle vegetables and fruits, dry foods, juice them after storing, and even how to create a simple root cellar for long term storage. No matter your situation, this guide will help you learn how to store multiple forms of vegetables and fruits and to understand how they perform, why failure occurs, and what you need to be successful.