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Products tagged with: preserving
Ball Blue Book of Preserving
The Ball Blue Book of Preserving is the classic American guide to keeping fresh-tasting food on hand. Here you will find answers to every food preservation question, including vacuum sealing and packing with the Tilia FoodSaver, as well as unique gift-giving ideas.
Canning & Preserving for Dummies
Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, "Canning & Preserving For Dummies, 2nd Edition" is your ideal resource
Canning and Preserving All-In-One for Dummies
"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.
Canning, Pickling & Preserving: Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round
Take an increasingly health-conscious era, add an economic downturn, and what do you get? A revitalized interest in local, seasonal foods and in producing better food for less all year round. "Knack Canning, Pickling & Preserving "makes time-honored methods to this end easier than ever with simple, step-by-step instructions and stunning four-color photos. It includes everything you need to know about canning, pickling, freezing, and drying--tips, techniques, and equipment--as well as hundreds of recipes for jams, jellies, pickles, relish, sauces, meat jerkies, and more. That's not to mention great gift-giving ideas for the holidays " "Kimberley Willis is the author of "The Complete Idiot's Guide to Country Living" and "Raising Chickens for Dummies." She lives on a farm in Michigan.
Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
"From the experts, the definitive book on home preserving." Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables Preserving foods at their freshest point locks in nutrition The final product is free of chemical additives and preservatives Store-bought brands cannot match the wonderful flavor of homemade Only a few hours are needed to put up a batch of jam or relish Home preserves make a great personal gift any time of year These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam Crab Apple Jelly, Green Pepper Jelly Spiced Red Cabbage, Pickled Asparagus Roasted Red Pepper Spread, Tomatillo Salsa Brandied Apple Rings, Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
Complete Guide to Home Canning and Preserving
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.
Preserving Food Without Freezing or Canning: Old World Techniques and Recipes
Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the futurecelebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural poetic methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today. "Preserving Food Without Freezing or Canning" offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
Self-Sufficiency: A Complete Guide to Baking, Carpentry, Crafts, Organic Gardening, Preserving Your Harvest, Raising Animals, and
Now, more than ever, people across the country are turningtoward simpler, greener, and quieter ways of living--whetherthey're urbanites or country folk. Following in the footsteps ofBack to Basics and Homesteading, this large, fully-illustrated bookprovides the entire family with the information they need to makethe shift toward self-sufficient living.Self-Sufficiency provides tips, advice, and detailed instructions onhow to improve everyday life from an environmentally and organicperspective while keeping the focus on the family. Readers willlearn how to plant a family garden and harvest the produce; canfruits and vegetables; bake bread and cookies; design interactiveand engaging "green" projects; harness natural wind and solar energyto cook food and warm their homes; boil sap to make maplesyrup; and build treehouses, furniture, and more. Also included arenatural crafts readers can do with their kids, such as scrapbooking, making potato prints, dipping candles, and constructing seasonaldecorations. Whether the goal is to live entirely off the grid orjust to shrink their carbon footprints, families will find this book athorough resource and a great inspiration.
Stocking Up: The Third Edition of America's Classic Preserving Guide
The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds. For the self-sufficient farmer or the urban weekend gardener, the third edition of "Stocking Up" is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy. Follow step-by-step instructions for: * Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry * Harvesting nuts, seeds, sprouts, fruits, and vegetables * Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads. With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, "Stocking Up" covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.
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 Idiot's Guide to Preserving Food
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 Farmer's Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and Mor
More and more cooks are turning to their own gardens or to local farmers markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more. Organized by month to coordinate with a farmer s calendar, cooks will find orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer s kitchen.
The Farmer's Wife Canning and Preserving Cookbook: Over 250 Blue-Ribbon Recipes
The spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly--it's summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from "The" "Farmer's Wife" magazine. A reliable resource for the farm wife, the new mother, the suburban transplant, the magazine shared recipes that made the kitchen sing and the family sigh with contentment. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer's market, this wonderful cookbook, like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you've "put by."
The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking and Preserving the Harvest
The winning team behind The Joy of Keeping Chickens returns, this time with a complete guide to building and maintaining a root cellar-even if it's just a dark and cool closet. This cheap, easy, energy-saving way will keep the harvest fresh all year long. Here, readers will learn: Which fruits and vegetables store best How to build a root cellar in the country, suburbs, or city How to deal with specific environmental challenges Storage techniques ranging from canning to pickling and smoking to drying Recipes for everything from tomato sauce to venison jerky Root cellaring isn't just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Megyesi and Hansen show how to make them part of every reader's life.
Yes, You Can! and Freeze and Dry It, Too: The Modern Step-By-Step Guide to Preserving Food
This is not your grandmother's canning book. The renewed interest in preserving fresh food brings a modern look to an age-old tradition. "Yes, You Can" offers a fresh new approach to preserving food with its step-by-step illustrated guide to canning, storing, freezing, drying, pickling, sugaring, and preserving. This book offers the how-to and the why-do of canning and preserving fresh food, and you can do this in less time and with less equipment than in days past. Experienced home-canner and author Daniel Gasteiger includes tips, techniques, and recipes for making jams, jellies, preserves, drying and freezing fruits, vegetables, herbs and so much more.
