Details

Canning and Preserving All-in-One For Dummies

1. Aufl.

von: The Experts at Dummies
18,99 €
Verlag:	Wiley
Format:	PDF
Veröffentl.:	07.09.2011
ISBN/EAN:	9781118172018
Sprache:	englisch
Anzahl Seiten:	704

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Beschreibungen

Titelbeschreibung

Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore. Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering 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. <ul> <li>Features 300 recipes</li> <li>Covers canning fruits, vegetables, meats, and seafood</li> <li>Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys</li> <li>Provides information on all types of food storage, including pickling, curing, juicing, and root cellars</li> </ul> Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.

Inhaltsverzeichnis

Introduction 1 Book I: Getting Started with Canning and Preserving 7 Chapter 1: The Art and Science of Canning and Preserving 9 Chapter 2: Gathering Your Ingredients 21 Chapter 3: Assembling Your Canning and Preserving Equipment 29 Book II: Water-Bath Canning with Fruits 49 Chapter 1: Discovering Water-Bath Canning 51 Chapter 2: Canning Fruit 65 Chapter 3: Canning Tomatoes 87 Chapter 4: Sweet Spreads: Jams, Jellies, and Butters 97 Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats 113 Book III: Mastering the Art of Pickling 125 Chapter 1: Getting Started with Pickling 127 Chapter 2: Pickling Fruits and Veggies 135 Chapter 3: Pickling Meat, Fish, and Eggs 155 Book IV: Fermenting and Brewing 167 Chapter 1: Fermenting for Nutrition 169 Chapter 2: Fermenting Fruits and Veggies 175 Chapter 3: Fermenting Beans 191 Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods 197 Chapter 5: Working with Breads and Grains 213 Chapter 6: Beer-Brewing Basics 229 Chapter 7: Making Your Own Ales, Lagers, and Other Beers 259 Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha 273 Book V: Pressure Canning 291 Chapter 1: Holding Up Under Pressure 293 Chapter 2: Canning Veggies 309 Chapter 3: Canning Meats and Seafood 337 Chapter 4: Mixing It Up: Soups, Beans, and Combos 357 Book VI: Freezing 375 Chapter 1: Getting into the Big Chill 377 Chapter 2: Freezing Fruits 389 Chapter 3: Freezing Veggies Like a Pro 403 Chapter 4: Freezing Fresh Herbs 419 Chapter 5: Freezing Poultry, Meat, and Seafood 431 Chapter 6: Freezing Prepared Foods: Meals and Snacks 441 Book VII: Drying and Root Cellaring 451 Chapter 1: Getting a Big-Picture Look at Drying Foods 453 Chapter 2: Drying Fruits and Vegetables 463 Chapter 3: Drying Herbs 493 Chapter 4: Drying Meats 507 Chapter 5: Planning Your Root Cellar 523 Chapter 6: Preparing and Cellaring Veggies and Fruit 531 Book VIII: Smoking, Salting, and Curing 539 Chapter 1: Keeping Meats 541 Chapter 2: Taking on Smoked Meats 549 Chapter 3: Curing and Salting 567 Chapter 4: Making Sausages 579 Book IX: Juicing 597 Chapter 1: Juicing for Better Health 599 Chapter 2: Juicing Fruits and Veggies 605 Chapter 3: Juicing for Health: Detoxification 619 Index 635

Autorenportrait

The Experts at Dummies are smart, friendly people who make learning easy by taking a not-so-serious approach to serious stuff.

Back cover copy

Everything you need to can, preserve, and put up your own food With 300 delicious recipes, Canning & Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food. Whether you're new to canning and preserving or are just looking to expand your repertoire, you'll get everything you need to save money and live healthier. <ul> <li> Canning & Preserving 101 — find out everything you need to know to get started and assemble your equipment and ingredients </li> <li> Jump in — explore the wonderful world of canning fruit to make sweet (jams, jellies, and butters) or savory (salsas, chutneys, and relishes) spreads and conserves </li> <li> Don't get in a pickle — try your hand at pickling fruits and veggies and 'even' meat, fish, and eggs </li> <li> Something's brewing — get the 411 on fermenting and brewing to make everything from cheese and yogurt to bread and beer </li> <li> The pressure's rising — discover the ins and outs of pressure canning, freezing, drying, and root cellaring to store your food </li> <li> Smoke 'em if you got 'em — get tips and valuable guidance on smoking, salting, and curing food </li> </ul> Open the book and find: <ul> <li> How to pick and prepare ingredients </li> <li> All the major canning and preserving techniques (even juicing) </li> <li> Tips on mastering techniques </li> <li> Problems to watch for </li> <li> An exploration of additives and preservatives </li> <li> Safety considerations </li> <li> 300 tasty recipes </li> <li> Preparation times, cooking times, processing times, and the yield you can expect </li> </ul> 6 books in 1 <ul> <li> Canning & Preserving For Dummies </li> <li> Homebrewing For Dummies </li> <li> BBQ Sauces & Marinades For Dummies </li> <li> Herb Gardening For Dummies </li> <li> Hobby Farming For Dummies </li> <li> Detox Diets For Dummies </li> </ul>