This guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish.
With more than 30 delicious and healthy recipesand Ann's expertise and encouragement, the home preserver will build confidence in the most common methods of preserving.
|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Product dimensions:||6.90(w) x 8.90(h) x 0.70(d)|
About the Author
Table of Contents
Foreword Joel Salatin vii
1 Where to Start? 7
2 Let's Talk Water Canning 43
3 Let's Take the Pressure Off Pressure 79
4 Dehydrating Everything Good 111
5 The Art of Curing and Smoking Meat An 149
6 The Basics of Fermentation 171
7 Root Cellar and Cold Storage 207
8 Freezing and Freeze-Drying 217