Preserving Everything Can Culture Pickle Freeze Ferment Dehydrate Salt Smoke and Store Fruits Vegetables Meat Milk and More

Author: Leda Meredith
Publisher: The Countryman Press
ISBN: 9781581576535
Release Date: 2014-08-04
Genre: Cooking

The ultimate guide to putting up food. How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.

The Complete Guide to Food Preservation

Author: Angela Williams Duea
Publisher: Atlantic Publishing Company
ISBN: 9781601383426
Release Date: 2011
Genre: Cooking

Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

Root Cellaring

Author: Mike Bubel
Publisher: Storey Publishing
ISBN: 9780882667034
Release Date: 1991
Genre: Fiction

Tells how to use root cellaring, and gives instruction on both improvising a small root cellar and constructing a true root cellar

Preserving Food without Freezing or Canning

Author: The Gardeners and Farmers of Centre Terre Vivante
Publisher: Chelsea Green Publishing
ISBN: 9781603581790
Release Date: 2007-04-04
Genre: Cooking

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 that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

Seed to Seed

Author: Suzanne Ashworth
Publisher: Chelsea Green Publishing
ISBN: 9780988474901
Release Date: 2012-10-31
Genre: Gardening

A complete seed-saving guide of 160 vegetables, including detailed info on each vegetable.

Northeast Foraging

Author: Leda Meredith
Publisher: Timber Press
ISBN: 9781604694178
Release Date: 2014
Genre: Cooking

A field guide to over one hundred edible plants found in the Northeastern United States includes a seasonal guide for foraging year-round and collecting tips for sustainable living.

Mrs Wheelbarrow s Practical Pantry Recipes and Techniques for Year Round Preserving

Author: Cathy Barrow
Publisher: W. W. Norton & Company
ISBN: 9780393245868
Release Date: 2014-11-03
Genre: Cooking

2015 IACP Award Winner A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.

The Complete Guide to Saving Seeds

Author: Robert E. Gough
Publisher: Storey Publishing
ISBN: 9781603427081
Release Date: 2011-07-15
Genre: Gardening

Enjoy your favorite varieties of garden plants year after year with this comprehensive guide to gathering, preparing, and planting seeds. Authors Robert Gough and Cheryl Moore-Gough provide simple instructions that clearly explain the whole process, from basic plant biology to proper seed storage and successful propagation. Gardeners of any experience level will find all the information they need to preserve genetic diversity, cut costs, and extend the life of their favorite plants to the next generation and beyond.

The Ultimate Dehydrator Cookbook

Author: Tammy Gangloff
Publisher: Stackpole Books
ISBN: 9780811760867
Release Date: 2014-09-15
Genre: Cooking

The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest.

How to Dry Foods

Author: Deanna DeLong
Publisher: Penguin
ISBN: 1557884978
Release Date: 2006
Genre: Cooking

Instructions for building an electric, solar, or air-flow dehydrator accompany a variety of recipes using dried foods and techniques for drying fruits, vegetables, herbs and spices, nuts and seeds, meat, and fish

Preserving Italy

Author: Domenica Marchetti
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544612358
Release Date: 2016-06-14
Genre: Cooking

Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to 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 in-person travels across the regions of Italy as well as 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.

A History of Food

Author: Maguelonne Toussaint-Samat
Publisher: John Wiley & Sons
ISBN: 9781444305142
Release Date: 2009-03-25
Genre: History

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history. New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and more Tells the story of man’s relationship with food from earliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." –New York Times "This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. A delight." –Sunday Telegraph "It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Food in Jars

Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 9780762441433
Release Date: 2012-05-22
Genre: Cooking

A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.