Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation28 May 2020 | By Deborah Madison | Filed in: food preservation.
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 future celebrating traditional but little known French techniques for storing and preserving edibles in ways t
For anyone who s ever headed to their local farmers market reciting the mantra I will not overbuy but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace Well Pr
The easiest and safest methods for making delectable preserves in small batches all year long Takes the pressure off cooks who don t have much time but still want to savor the season s bounty Chicago Tribune Review of the prior edition The Complete Book of Small Batch Preserving tak
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling28 May 2020 | By Sherri Brooks Vinton | Filed in: food preservation.
With simple step by step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time Put em Up includes complete how to information for every kind of preserving refrigerating, freezing, air and oven drying, cold and hot pack
Ball Complete Book of Home Preserving contains over 400 delicious and creative recipes Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round Preserving food is as modern and practical as the latest food trend, and its really quite simple Easy to unders
Marisa McClellan s first book for accessible home preserving for jams, jellies, pickles, chutneys, and , as seen on her beloved food blog Food in Jars Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for
Bread Cheese Wine Beer Coffee Chocolate Most people consume fermented foods and drinks every day For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi Wild Fermentation The Flavor, Nutritio
Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth s naturally cool, stable temperature as an energy
Hard times aren t just coming, they are here already The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables28 May 2020 | By Carol W. Costenbader | Filed in: food preservation.
Learn how to preserve a summer day in batches from this classic primer on drying, freezing, canning, and pickling techniques Did you know that a cluttered garage works just as well as a root cellar for cool drying That even the experts use store bought frozen juice concentrate from time to tim
The first canning manual and cookbook authored by a Michelin starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life Pairing science with art, Paul Virant presents expert p
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.