Category Archives: Canning & Preserving

Download online The Survival Pantry: The Ultimate Guide for Beginners on Food Storage, Canning and Preserving and Everything a Prepper Would Need to Survive (Meats Seafood, Fruits, vegetables prepper book) PDF, azw (Kindle), ePub, doc, mobi

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ALWAYS - wipe clean the tops of canning jars before applying the lids and rings. It was heated chiefly with faggots of furze cut on the downs and kept in stack on the spare ground between the mill and the river. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Peaches, plums, apples, corn, raspberries, etc.— I just can’t get enough!

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Read online Simple Fermented Foods: An Easy Guide to Great Taste and Good Health PDF, azw (Kindle)

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Then the other day, I used some to make some very simple vegetable soup. 2 Tbs oil2 carrots, peeled and diced2 stalks celery, sliced2 cloves garlic, […] Enter your email address to subscribe to this blog and receive notifications of new posts by email. Stir in the sugar and let the fruit sit for a few minutes, until the sugar is mostly dissolved. I’m still not quite sure what either have to do with food preservation… WRONG because Zak liked it so much that […] Some like it hot–and some not.

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Read Preserves: The Complete Book of Jams, Jellies, Pickles and Preserves PDF, azw (Kindle)

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Add the vinegar, honey and spices and stir gently. Do not be alarmed if during the first the first hour or so of cooling if you hear a popping sound come from the jars. The beef manufacturing countries are Argentina, Brazil and Uruguay, all of whom raise huge herds of cattle. Vous trouverez aussi des conseils pour bien choisir votre sorbetière et sur les bases des différentes crèmes glacées. The Alltrista Corporation has published Ball Blue Books since 1995.

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Download online Canning, pickling and preserving (Quick and delicious) PDF, azw (Kindle)

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Most of the pictures are referenced at the beginning of each chapter although I would have preferred to see the names of the recipes on or near the page with the yummy picture on them. Keeping the Lid on the canner - Regarding canning in hot water bath- I noticed on your photos that you do not cover the pot while processing. Could you tell me why my JAM is thicker then the store bought? And, I am so crazy about tomatoes, I just emailed Sandhill to ask for MORE tomatoes!

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Read The Convenience of Canned, the Flavor of Fresh: Exciting New Recipes from Allen Canning PDF, azw (Kindle), ePub, doc, mobi

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Here's a look inside the test kitchen: Waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing can all be yours in this new fun and informative guide from passionate preservers Joel MacCharles and Dana Harrison. The challenge every year is be clever and creative in using what I’ve preserved and going beyond putting preserves on plain yogurt. In this book, which is currently in its 37th edition, you’ll find all the temperatures, recipes, and ratios that you could ever need to can a variety of fruits and vegetables.

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Read online Methods for Preserving Meat and Fish PDF, azw (Kindle), ePub

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How long the contents would remain suitably sterile is the real question. Take young beans, gathered on a dry day, have a large stone jar ready, lay a layer of salt at the bottom, then a layer of beans, then salt and then beans, and so on till the jar is full; cover them with salt, and tie a coarse cloth over them, and a board on that, and then a weight to keep it close from all air; set them in a dry cellar, and when you use them, take some out and cover them close again; wash those you take out very clean, and let them lie in soft water twenty-four hours, shifting the water often; when you boil them do not put any salt in the water." "Lima, or Sugar Beans...

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Download online Home Canning PDF, azw (Kindle), ePub, doc, mobi

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Participants will make and take home a quick-make pickle. As long as the salt to vegetable proportions do not vary during the fermentation process, you can get creative with your sauerkraut seasonings by adding horseradish, fennel seed or caraway. All the books on this list offer something new to the conversation, whether it's a new way of looking at a cuisine (Texas Eats) or simply a new, unique voice (Zak Pelaccio's book).

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Download online Home Canning: Preserving, Freezing, Drying PDF, azw (Kindle), ePub

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And don’t let a fear of canning slow you down: instead, try making refrigerator pickles—no canning required! (Of course, should you like to can them, our recipes are suitable for that as well—see Step 5 below.) Here are a few easy tips for making sure your pickles come out great. • Most water is fine for pickling but avoid using hard water; use purified if in doubt. • Use any vinegar you like. I looked in the Ball Blue Book and my pressure canning book and neither of mention pressure canning cucumbers without vinegar.

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Download online Home Cooked: Essential Recipes for a New Way to Cook PDF, azw (Kindle), ePub

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IN MY PREVIOUS POST I SAID no more canning for awhile. The different betweeen the more prosperous households and more modest ones might be in the quality and quantity of the meat served... Fill jars, leaving either a 1/4-inch or 1/2-inch head space, as the recipe dictates. LINKS: When you link, I appreciate you citing my blog by name and including a direct link. What is there to say about a meal that probably did not even exist for many settlers during the eary days of the Colonies and later seemed more like a bedtime snack made up of leftovers?...

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Read online Well Preserved: Pickles, Relishes, Jams and Chutneys for the New Cook PDF

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Although we make every effort to provide accurate results, Gotchya cannot guarantee and is not responsible for inaccuracies or omissions. One of my favorite uses of kefir is for smoothies. Steam canners are not recommended because processing times for use with current models have not been adequately researched. by Mallory Viscardi in Books, June 13th, 2014 Marisa McClellan’s newest book, Preserving by the Pint, is a love letter to small-batch preservers of all levels of experience.

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