Made At Home: Curing & Smoking: From Dry Curing to Air

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Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. In the remainder of Part I, I give an overview of salt, the one absolutely essential ingredient in most ferments. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce. From home-style to gourmet, you'll find 100,000 recipes online in the CDKitchen and rec.food.recipe collections.

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Canning and Preserving For Dummies 2nd (second) edition

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Kendall's analysis shows that one bushel of tomatoes yields 15 to 20 quarts of canned tomatoes, a quantity that would cost about $80 at the grocery store. We eat them all raw, although we all agree that the Armenian cucumbers are our least favorite so I probably won’t be growing those in the future. Is it possible for me to take an existing recipe from an ordinary cookbook or one my family handed down, fully prepared/cooked and simply CAN it? I just ordered a bunch last month because of the free shipping.

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Curing and Smoking (Made At Home)

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It was good but too salty for our palates. If I had tried one of the recipes in this book, we may have like it better. You can find all the ones that I am aware of listed here. Every time you bite into a juicy, vine-ripened heirloom tomato, you don’t think about the other eight months of the year, when their pale, mealy, and flavorless imposters are the only thing on the shelves at the grocery store. You could do some tonic, some gin and then a spoonful of strawberry or raspberry jam, and shake it with ice and then have this really nice fun, fruity, fizzy drink.” Recipes excerpted from The Canning Kitchen by Amy Bronee.

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Home Style Canning & Recipes: How to Can Pickled Products,

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Among Ethiopian cooks there are many variations of which spices and what amounts. (In the recipe below, ingredients marked "optional" seem to be the least common.) Basic berberé is made by combining roughly equal amounts of allspice, cardamom, cloves, fenugreek, ginger, black pepper, and salt with a much larger amount of hot red (cayenne) pepper. Frank Greene, received from the Department for consumer protection, Division of food and standards the sale said the audience on the legal aspects of food products such as jams, jellies, pickles, war cry and salsas."

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Canning & Preserving Salsas, Pickles & Relish: Delicious and

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Powered by American Hometown Media, Inc. The amount of head space is usually between 1/8 and 1/2 inch. I know that grape pies are an upstate and western New York thing, but I’m on a mission to bring it to the world. I canned last year for the first time, 2 books that really helped were The Ball Blue Book and Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More. Remove with a slotted spoon and set aside.

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Sauerkraut, Kimchi, Pickles & Relishes

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She lives near Santa Fe and our paths cross from time to time at various food-related events. Products distributed by The Silver Edge are not intended to diagnose, treat, cure or prevent any disease. Most refrigerated foods can only safely be kept out of refrigeration for a very short period of time (usually less than 2 hours). Pour the hot brine over the asparagus to within 1/4" of the top. The couple's infectious enthusiasm for 'batch' preserving will appeal to both beginners and those ready to take the next step on their food preservation journey.

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Prepper's Food Storage: 101 Easy Steps to Affordably Stock a

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You will also need a circular rack that fits snugly inside this big pot. Do not substitute potassium chloride for sodium chloride [salt] in fermentation recipes. Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Clean water would have been difficult to find. I store my canned food in the basement (a cool, dry place.) In doing so, my canned goods will be eatable for up to a year (and maybe a little long- but I doubt they will make it that long!) I love this canning 101 from Simple Bites.

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Canning and Preserving Salsa: The Ultimate Guide to Canning

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Like jerked meat...dried fruits and legumes were more common in the upcountry than in the humid Tidewarter [Virginia Shore/Chesapeake Bay area]."---Colonial Virginia Cookery, Jane Carson [Colonial Williamsburg Foundation:Williamsburg VA] 1985 (p. 120) The rules were very different from today. Return to a boil and cook for another 5 minutes at full heat, stirring frequently. The foods are usually canned by the open kettle method, sealed and stored.

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Preserving Historic America

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A canning funnel makes the filling step extra neat. Ladle into 6 clean 500 mL (2 cup) jars, leaving a ½-inch (1 cm) headspace. I have a few jams and preserves that I make each and every summer for our guests here in Umbria, and this jam will certainly be added to my list for future canning. These are the ones I use in salads or making humus. Here are a couple of tips for making sure your pickles or relish have crunch. Stunning enough it's almost intimidating, the recipes are probably best attempted by professionals.

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Lippincott's Home Manuals: Successful Canning and Preserving

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And just because you’re cooking for one does not make it a rush all of the time. Whole Grain Dijon Mustard puts the stuff in the stores to shame. If they were processed correctly and remained sealed, they may have been safe... but that's just gross. Also be sure to have enough lids and rings. Learn how to get started and start selling your home preserves to the public. 19. These programs taught that at- home preserving could reduce food waste and thus ensure the supply of key commercial crops for soldiers.

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