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.
- Features 300 recipes
- Covers canning fruits, vegetables, meats, and seafood
- Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys
- Provides information on all types of food storage, including pickling, curing, juicing, and root cellars
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.
Tabla de materias
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
Sobre el autor
The Experts at Dummies are smart, friendly people who make learning easy by taking a not-so-serious approach to serious stuff.
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