|Jeanroy, Amelia / Ward, Karen|
Canning and Preserving For Dummies
2009. 384 Seiten, Softcover
ISBN 978-0-470-50455-0 - John Wiley & Sons
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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!
Aus dem Inhalt
Part I: Getting Started.
Chapter 1: A Quick Overview of Everything You Need to Know about Canning and Preserving.
Chapter 2: Gathering Your Canning and Preserving Gear.
Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving.
Part II: Water-bath Canning.
Chapter 4: Come On In, the Water's Fine! Water-bath Canning.
Chapter 5: Simply Fruit.
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More.
Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces.
Chapter 8: Pickle Me Timbers!
Part III: Pressure Canning.
Chapter 9: Don't Blow Your Top: Pressure Canning.
Chapter 10: Preserving the Harvest: Just Vegetables.
Chapter 11: Don't Forget the Meats!
Chapter 12: Combining the Harvest: Soups, Sauces, and Beans.
Part IV: Freezing.
Chapter 13: Baby, It's Cold Inside! Freezing Food.
Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods.
Chapter 15: Freezing Fruits, Vegetables, and Herbs.
Part V: Drying and Storing.
Chapter 16: Dry, Light, and Nutritious: Drying Food.
Chapter 17: Snacking on the Run: Drying Fruit.
Chapter 18: Drying Vegetables for Snacks and Storage.
Chapter 19: Drying Herbs.
Chapter 20: Root Cellars and Alternative Storage Spaces.
Part VI: The Part of Tens.
Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations.
Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment.
Appendix: Metric Conversion Guide.