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Author : Johnny Acton,Nick Sandler
Publisher : Unknown
Page : 224 pages
File Size : 55,5 Mb
Release : 2009
Category : Canning and preserving
ISBN : 1856268454
Preserved contains everything you could wish to know on drying, salting, smoking and pickling.
Author : Eugenia Bone
Publisher : Clarkson Potter
Page : 224 pages
File Size : 41,8 Mb
Release : 2010-10-27
Category : Cooking
ISBN : 9780307885807
A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods 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. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Author : Lynda Brown
Publisher : Unknown
Page : 352 pages
File Size : 52,7 Mb
Release : 2010
Category : Canning and preserving
ISBN : 1405356286
Take a tantalising food journey with the Soil Association and find out how to create your own delicious preserves with less sugar and no nasty additives From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients. From plot to plate, 45 essential techniques are covered, from salting and curing to preserving in oil, and easy-to-follow step-by-steps show you exactly what to do. With information on recommended equipment and over 200 delicious recipes based on traditional techniques, learn to preserve your gluts in produce and stock up your store cupboard for the whole year.
Author : Canadian Living
Publisher : Juniper Publishing
Page : 0 pages
File Size : 49,6 Mb
Release : 2012-04-17
Category : Cooking
ISBN : 098774741X
Preserving is in vogue again, thanks to the recent gardening renaissance and a worldwide fascination with local, organic and heritage foods. To celebrate this renewal, Canadian Living has combed through more than 35 years of its classic canning recipes to find the best jams, pickles and preserves to share in The Complete Canadian Living Preserving Book. Whether you're a novice or an expert at the art of preserving, this book has something to offer you. An in-depth introduction covers the most up-to-date canning techniques and offers a visual guide to the equipment you'll need. Helpful advice on selecting and preparing fruits and vegetables is sprinkled throughout to help you make the best of the harvest. A broad selection of recipes - both sweet and savoury - are the backbone of this edition. Traditional jams, jellies, marmalades and conserves are well represented, as are good old-fashioned pickles, relishes and chutneys. To keep things interesting, there are also plenty of modern takes on these and other classic preserves, including salsas, sauces, syrups and flavoured vinegars. There's even a handful of recipes that show off your preserves in delicious ways.
Author : J. Thompson Gill
Publisher : Unknown
Page : 584 pages
File Size : 53,7 Mb
Release : 1890
Category : Canning and preserving
ISBN : UCD:31175035242257
Author : Jarden Home Brands
Publisher : Time Inc. Books
Page : 320 pages
File Size : 47,5 Mb
Release : 2016-05-31
Category : Cooking
ISBN : 9780848747664
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Author : Michigan State Horticultural Society
Publisher : Unknown
Page : 546 pages
File Size : 45,5 Mb
Release : 1872
Category : Fruit-culture
ISBN : OSU:32435021815881
Author : Domenica Marchetti
Publisher : Houghton Mifflin Harcourt
Page : 589 pages
File Size : 40,9 Mb
Release : 2016-06-14
Category : Cooking
ISBN : 9780544612358
Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly
Author : Kansas. State Board of Agriculture
Publisher : Unknown
Page : 356 pages
File Size : 51,5 Mb
Release : 1874
Category : Agriculture
ISBN : PSU:000068831417
Author : Pat Crocker
Publisher : HarperCollins Canada
Page : 577 pages
File Size : 40,9 Mb
Release : 2011-08-23
Category : Cooking
ISBN : 9781443405546
In the new economic climate, many people will return to simpler, more affordable home cooking; it’s a trend that has come around again and again. Home canning and preserving is a time-honoured practice that many people will be trying for the first time in the months to come, preserving both for the pleasure of it, and for its inherent economy. With the plethora of farmers’ markets, too, home cooks will have a bonanza of produce to buy inexpensively, and they will want to know precisely what to do with it. Pat Crocker’s Preserving: A Resource Cookbook for Home Canning and Freezing has all the information anyone needs to get started, and to keep going! This cookbook is practical, focusing on simple but effective concepts. It will follow the seasons, providing easy-to-follow, accurate and thorough information on preserving everything from asparagus to winter squashes. Canning, jamming and freezing techniques will be covered, from the most basic hot-packed fruit recipes to gorgeous, internationally flavoured chutneys and relishes. Providing both safe and detailed instructions, as well as step-by-step photography and over 200 recipes, this cookbook will be the new home-preserving bible.
Author : Lynda Brown
Publisher : DK
Page : 0 pages
File Size : 44,8 Mb
Release : 2010
Category : Cooking
ISBN : 0756662087
Provides one hundred recipes for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, canning, brewing, smoking, and curing.
Author : Miriam Clavir
Publisher : UBC Press
Page : 321 pages
File Size : 44,5 Mb
Release : 2012-03-01
Category : Art
ISBN : 9780774852500
Preserving What Is Valued explores the concept of preserving heritage. It presents the conservation profession's code of ethics and discusses four significant contexts embedded in museum conservation practice: science, professionalization, museum practice, and the relationship between museums and First Nations peoples. Museum practice regarding handling and preservation of objects has been largely taken as a given, and it can be difficult to see how these activities are politicized. Clavir argues that museum practices are historically grounded and represent values that are not necessarily held by the originators of the objects. She first focuses on conservation and explains the principles and methods conservators practise. She then discusses First Nations people's perspectives on preservation, quoting extensively from interviews done throughout British Columbia, and comparing the British Columbia situation with that in New Zealand. In the face of cultural repatriation issues, museums are attempting to become more culturally sensitive to the original owners of objects, forming new understandings of the "right ways" of storage and handling of materials. Miriam Clavir's work is important for museum professionals, conservators, those working with First Nations collections in auction houses and galleries, as well as students of sociology and anthropology.
Author : Nancy R. Hiller
Publisher : Indiana University Press
Page : 241 pages
File Size : 51,8 Mb
Release : 2013-10-11
Category : Architecture
ISBN : 9780253010674
Over the last half century, historic preservation has been on the rise in American cities and towns, from urban renewal and gentrification projects to painstaking restoration of Victorian homes and architectural landmarks. In this book, Nancy R. Hiller brings together individuals with distinctive styles and perspectives, to talk about their passion for preservation. They consider the meaning of place and what motivates those who work to save and care for places; the role of place in the formation of identity; the roles of individuals and organizations in preserving homes, neighborhoods, and towns; and the spiritual as well as economic benefits of preservation. Richly illustrated, Historic Preservation in Indiana is an essential book for everyone who cares about preserving the past for future generations.
Author : Mary Anne Dragan
Publisher : Unknown
Page : 0 pages
File Size : 51,7 Mb
Release : 2009
Category : Cooking
ISBN : 1552859886
Well Preserved is an ideal how-to manual for the novice. With a minimum of equipment, a little time and a little know-how, anyone can transform some beautiful fresh produce into delicious homemade jams, pickles, relishes and chutneys for year-round enjoyment. Homemade preserves have a lower salt and sugar content than those found at the grocery store, and the home cook will have the comfort of knowing precisely which ingredients went into those jars.
Author : Alltrista Consumer Products
Publisher : Alltrista Consumer Products
Page : 124 pages
File Size : 55,6 Mb
Release : 2003
Category : Canning and preserving
ISBN : 0972753702
Resource added for the Culinary Specialist program 313162.