Canning & Preserving for Dummies 2nd Edition (Thorndike by Amelia Jeanroy

By Amelia Jeanroy

Everything you want to understand to can and protect your individual food

With the price of dwelling carrying on with to upward thrust, progressively more everyone is saving cash and consuming fitter by means of canning and protecting meals at domestic. This easy-to-follow advisor is ideal for you so that it will how one can can and shield your individual foodstuff, in addition to if you are an skilled canner and preserver seeking to extend your repertoire with the good new and up to date recipes contained during this book.

Inside you can find transparent, hands-on guide within the easy ideas for every little thing from freezing and pickling to drying and juicing. there is lots of details at the most modern apparatus for developing and storing your personal fit meals. Plus, you will see how one can lower your foodstuff charges whereas controlling the standard of the nutrients your loved ones eats.

  • Everything you must find out about freezing, canning, protecting, pickling, drying, juicing, and root cellaring
  • Explains the numerous nice merits of canning and keeping, together with consuming fitter and constructing self-reliance
  • Features new recipes that come with training, cooking, and processing times
  • Amy Jeanroy is the Herb backyard advisor for About.com and Karen Ward is a member of the foreign organization of Culinary Professionals

If you must get monetary savings in your grocery invoice, come again to fundamentals, and devour more healthy, Canning & conserving For Dummies, second Edition is your perfect resource!

Show description

Read Online or Download Canning & Preserving for Dummies 2nd Edition (Thorndike Health, Home & Learning) PDF

Best food & wine books

Chemistry of Wine Flavor (ACS Symposium Series, No. 714)

Wine style chemistry is a posh and numerous box that levels from the potently fragrant pyrazines to the complicated polymeric tannins. glossy chemistry is now commencing a few doorways to the mysteries of wine style, and this specified monograph is devoted to present study advancements. The ebook begins with the Riesling terpenes, which answerable for floral aroma while new and the kerosene-like aroma that looks in outdated age, and with the chemically comparable norisprenoids present in Cabernet Sauvignon and Merlot.

Eingelegt: Feine Köstlichkeiten - süß, sauer und pikant (Hausgemacht) (German Edition)

Eine Sammlung alltagstauglicher Einlegeideen für die ganze Familie. Eingelegte Kompositionen eignen sich als Frühstück, Abendessen oder Snack für Zwischendurch. Auch als raffinierte Vorspeise und zu Brunch oder Picknick wird Eingelegtes gerne serviert. Die beiden Autoren zeigen hier, wie vielseitig diese Methode angewendet werden kann und widmen ein eigenes Kapitel den unterschiedlichsten Pestovariationen.

I CAN CAN RELISHES, Salsa, Sauces & Chutney!! How to make relishes, salsa, sauces, and chutney with quick, easy heirloom recipes from around the world ... or sell (Frugal Living Series Book 3)

Most sensible rated Amazon most sensible sellerWhether you're a starting domestic canner or a professional, canning for presents or attracted to great quantity foodstuff garage, canning to save cash or to enhance the standard of meals you feed your loved ones, you will discover anything of curiosity during this ebook! step by step directions achieve the arrogance so as to add domestic canning for your skillset.

The Frog Commissary Cookbook: Hundreds of Unique Recipes and Home Entertaining Ideas from America's Most Innovative Restaurant Group, 1st Edition

A bit storefront eating place opened in a downtown local of Philadelphia in 1973. It used to be easily named Frog. Out of that little eatery grew a suite of a few of Americas so much leading edge and profitable eating places, together with Frog, The Commissary, and a catering operation referred to as Frog/Commissary Catering.

Extra resources for Canning & Preserving for Dummies 2nd Edition (Thorndike Health, Home & Learning)

Sample text

This book presents four preserving methods — water-bath canning, pressure canning, freezing, and drying — in an easy-to-understand format and walks you step by step through each technique. You don't need any previous canning or preserving experience in order to start, or continue, your endeavor to become a first-class food preserver. Within these pages, you'll find information like the following: What to look for to make sure you're preserving the best, most fresh fruits and veggies. A list of canning supplies and equipment (complete with illustrations), as well as instructions on how to ensure your canning equipment is in good working order.

An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Today's units include a thermostat and fan to help regulate temperatures much better. You can also dry food in your oven or by using the heat of the sun, but the process will take longer and produce inferior results to food dried in a dehydrator. Go to Part V for drying instructions for fruits, vegetables, and herbs. Key Tricks to Successful Canning and Preserving Canning and preserving methods are simple and safe, and they produce food that's nutritious, delicious, and just plain satisfying to your taste buds.

The Road to Safe Canning and PreservingDispelling Your Fears of Home-Canned and -Preserved FoodPreparing your food properlyPacking your jars with careChoosing the right canning method and following proper proceduresChecking your equipmentKnowing the Acidity Level of Your FoodAvoiding SpoilageMeeting the spoilersAdjusting your altitudeDetecting Spoiled FoodsPart IIChapter 4: Come On In, the Water's Fine! The Lowdown on Canning MeatsTips for safety and efficiencySelecting and preparing the meatMeat canning, step by stepCanning Beef and Pork: Cubed MeatPreparing the meatFilling the jarsCanning Ground MeatPoultry Canning fresh chicken: Cold packingCanning prefrozen chicken: Hot packingFish and SeafoodPicking your fishPreparing fish and seafoodFilling the jarIncluding Meats in Other Canned MixesChapter 12: Combining the Harvest: Soups, Sauces, and BeansThe Lowdown on Canning Combined FoodsChoosing a processing methodTips for a successful mealGetting your meal on the tableStocking Up on SoupTeaming Up with TomatoesRounding Out Your Meals with BeansPart IVChapter 13: Baby, It's Cold Inside!

Download PDF sample

Rated 4.58 of 5 – based on 46 votes