The preserving answer book : expert tips, techniques, and best methods for preserving all your favorite foods

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Title:

The preserving answer book : expert tips, techniques, and best methods for preserving all your favorite foods

Author:

Vinton, Sherri Brooks, 1968- author.

Subject Term:

Canning and preserving -- Miscellanea.

Fruit -- Preservation.

Cooking (Fruit)

Summary:

"In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food"-- Provided by publisher.

Publication Date:

2021

Format:

Book

Language:

English

Available:*

Library	Item Type	Item Barcode	Call Number	Current Location
Searching... Bittersweet Branch	Book	33028011897677	641.42 V791 2021	Searching... Unknown
Searching... Harris Branch	Book	33028011897685	641.42 V791 2021	Searching... Unknown
Searching... Mishawaka Library	Book	33028011897669	641.42 V791 2021	Searching... Unknown

In this comprehensive guide, expert author Sherri Brooks Vinton answers the home preserver's most commonly asked questions about every aspect of food preservation, from refrigeration and freezing to canning, drying, and fermenting all kinds of fruits and vegetables. She also offers tips and techniques for setting up your kitchen, choosing the preserving process that best suits your needs, making equipment and ingredient substitutions, and much more. Whether you're new to preserving or just looking to refresh your memory at the start of the season, whether you want to know the difference between jam and jelly or which varieties of tomatoes are best for canning, you'll find the information and confidence you need with this kitchen companion in hand.

Introduction	p. 9
Part 1 Getting Started
1 Basics	p. 12
Why Preserve?
Safety
2 Sourcing and Storage	p. 20
Finding Good Food
Recipe: White Peach Jam
Prolonging Produce
3 Prep Work	p. 34
Kitchen Skills
Blanching
Peels and Pits
Recipe: Raspberry Jelly
Making the Most of It
Kitchen Tips
Part 2 Preserving Processes
4 General Canning	p. 58
Workspace
Equipment
Jars
Process
Recipe: Bread-and-Butter Chips
Ingredients
When Something's Gone Wrong
What Not to Do
Storage
5 Boiling-Water Method	p. 95
Basics
Setting Up
About pH and Acid
Reliable Recipes
Recipe: Pickled Okra
Filling the Jars
Loading the Cannar
Processing
Checking for a Seal
6 Pressure Canning	p. 122
Basics
Equipment
What to Pressure Can
Recipe: Green Beans in Water
7 Refrigeration	p. 134
Recipe: Simple Brine
Recipe: Pub Pickles
8 Freezing	p. 140
9 Drying	p. 148
Prepping
Recipe: Dried Cherries
Methods
Storage
10 Fermentation	p. 160
Encouraging a Good Ferment
Recipe: Classic Fermented Sauerkraut
Equipment
Ingredients
Storage
11 Infusions	p. 174
Recipe: Strawberry Vinegar
Part 3 Putting Your Skills to Work
12 Sweet and Savory Spreads	p. 180
Basics
Recipe: Quick Blueberry Jam
Recipe: Pan-Roasted Chicken with Raspberry Reduction
Equipment
Pectin
Recipe: Peel-and-Pip Pectin
Sugar and Acid
Getting a Good Set
Troubleshooting
13 Pickles	p. 207
Recipe: Pickling Spice
14 Sauces	p. 213
Recipe: Blueberry Gastrique
15 Vegetables	p. 217
16 Whole Fruits	p. 221
Recipe: Pears in Honey Syrup
17 Tomatoes and Tomato Products	p. 227
Recipe: Avalanche Sauce
Metric Conversions	p. 238
Resources	p. 239
Supplies and Equipment	p. 239
Home Food Preserving Community and Information	p. 240
Local Food Sources and Calendars	p. 241
Index	p. 245

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Table of Contents