Blue Ribbon Country Canning: Traditional and New Favorites

Overview


Bursting with a stunning array of both sweet and savory preserves, salsas, jams, jellies, pickles, meats, sauces, vegetables, butters and more, this definitive guide will become the last word on canning techniques for those who are interested in the art, science and secrets of preserving seasonal bounties. Detailed instructions for complying with the USDA guide for safe canning are featured and the user-friendly recipes are clearly written and easy to follow, making this a ...
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Overview


Bursting with a stunning array of both sweet and savory preserves, salsas, jams, jellies, pickles, meats, sauces, vegetables, butters and more, this definitive guide will become the last word on canning techniques for those who are interested in the art, science and secrets of preserving seasonal bounties. Detailed instructions for complying with the USDA guide for safe canning are featured and the user-friendly recipes are clearly written and easy to follow, making this a valuable resource for both novice and experienced canners alike.
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Product Details

  • ISBN-13: 9780983859550
  • Publisher: Dynamic Housewares
  • Publication date: 5/7/2013
  • Pages: 176
  • Sales rank: 803,569
  • Product dimensions: 7.20 (w) x 9.20 (h) x 1.10 (d)

Meet the Author


Diane Roupe has won numerous blue ribbons for her food entries at the Iowa State Fair. Also the author of The Blue Ribbon County Cookbook, she now serves as a judge at the eminent food show as well as other food competitions.

Erin Scott is a photographer and writer from the San Francisco Bay Area. She began her career as an assistant at Elle Magazine, co-founded August, a renowned lifestyle store in Oakland, writes the blog called yummy supper and is currently writing and photographing her first cookbook featuring gluten-free cooking.

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Table of Contents


CONTENTS
Recipe Index
Peeling Pearl Onions
Preparing Mangos
Seeding and Coring Tomatoes
Using Fresh Ginger
Glossary

Canning Recipes
(Complete Recipe Index)

Fundamentals of Canning
Introduction
The Rewards of Canning
Canning Safety
Preparations for Canning
Selection of Foods for Canning
Canning Equipment
Recipe Guidelines and
Special Information
Time Allocation
Canning Procedures
Jars and Lids
Filling the Jars
Processing Fundamentals
Unsafe Canning Methods
The Boiling Point of Water by Altitude
Boiling-Water Bath Canning
Pressure Canning
Storing and Handling
Canned Foods
Special Techniques
Blanching
Chopping Nuts
Grating Citrus Rind
Grinding Most Foods Other than
Nuts and Coffee Beans
Making a Cheesecloth Bag for Herbs or Spices
Fruits and Spiced Fruits without Vinegar
Vegetables
Meats and Fish
Pickles
Fermented Foods
Relishes and Salsas
Savory and Sweet Sauces
Jams
Jellies
Preserves
Conserves
Marmalade
Butters
Sources Consulted
Acknowledgments
Index
Metric Conversion Tables
Volume and Weight Measures
About the Author

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