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Preserving: Putting Up the Season's Bounty
     

Preserving: Putting Up the Season's Bounty

by The Culinary Institute of America
 

Everything you need to know about home preserving, from The Culinary Institute of America

Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed

Overview


Everything you need to know about home preserving, from The Culinary Institute of America

Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed foods, and if that's not enough, canning and preserving is a fun and rewarding hobby the whole family can enjoy together.

Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.

  • Features more than 60 recipes for pickles, jams, marmalades, dried foods, homemade condiments, and more, all accompanied by detailed and simple explanations and instructions
  • Covers virtually every kind of food and preserving technique available for home cooks
  • Includes beautiful full-color illustrations throughout

Whether you want to explore a fun new hobby, enjoy your homegrown vegetables all year long, or add new techniques to your repertoire, you'll find everything you need to know here. With Preserving, you'll discover just how fun and delicious home canning and preserving can be.

Editorial Reviews

Library Journal
Home canning and preserving are still a rising trend, and the Culinary Institute of America lends its expertise to bringing the garden into the home year-round. Through clear instructions on canning and chapters on pickling, drying and dehydrating, brining, curing and smoking, and freezing, this title covers almost all preserving methods. Cooks will find more than 60 recipes as diverse as these approaches, including orange marmalade, pickled green beans, beef jerky, and venison sausage. Details on food safety and storage, along with color illustrations, give readers the guidance they need to preserve a large variety of foods.

Verdict This concise reference and recipe guide from one of the premier names in cooking will only add to the appeal of preserving through the seasons.—Kristi Chadwick, Emily Williston Lib., Easthampton, MA
(c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Product Details

ISBN-13:
9780470903735
Publisher:
Houghton Mifflin Harcourt
Publication date:
04/30/2013
Edition description:
First Edition
Pages:
192
Sales rank:
868,682
Product dimensions:
5.50(w) x 8.70(h) x 1.00(d)

Meet the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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