From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Publisher: n/a
|
9780848746780
|
Print book
Ball Complete Book of Home Preserving
By Kingry, Judi
From the experts, the new bible in home preserving. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables Preserving foods at their freshest point locks in nutrition The final product is free of chemical additives and preservatives Store-bought brands cannot match the wonderful flavor of homemade Only a few hours are needed to put up a batch of jam or relish Home preserves make a great personal gift any time of year These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam Crab Apple Jelly, Green Pepper Jelly Spiced Red Cabbage, Pickled Asparagus Roasted Red Pepper Spread, Tomatillo Salsa Brandied Apple Rings, Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils.
Publisher: n/a
|
9780778801399
|
Hardcover
The Beginner's Guide to Preserving Food at Home
By Chadwick, Janet
A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb.
Publisher: n/a
|
1603421459
|
Paperback
Charcuterie
By Ruhlman, Michael
An essential update of the perennial bestseller.Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pts, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival.
Publisher: n/a
|
9780393240054
|
Hardcover
Food in Jars
By Mcclellan, Marisa
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
Publisher: n/a
|
9780762441433
|
Hardcover
It's Always Freezer Season
By Christensen, Ashley
The freezer is the secret weapon in the home kitchen of renowned Raleigh chef Ashley Christensen and her wife, cookbook author Kaitlyn Goalen. It makes a convenient fifteen-minute meal more delicious; it makes project cooking worth the effort; it makes grocery shopping less wasteful and more economical; and it enables them to use food to support their friends and community. In It's Always Freezer Season, Christensen and Goalen reveal how the freezer can easily become the single most important kitchen tool for a home cook.Discover make-ahead meal prep solutions to help you transform your kitchen workhorse into a fully provisioned pantry. Stock it with freezer pantry staples - items that you make and then use later as elements of more complicated recipes - and use those staples to make Cornbread Panzanella with Watermelon, Cucumber, and Za'atar Vinaigrette; Pan Roasted Chicken Breast with Preserved Lemon-Garlic Butter; and Braised Short Ribs with Cauliflower Fonduta.
Publisher: n/a
|
9781607746898
|
Hardcover
Jam Session
By Goldstein, Joyce
A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldsteins handbook just the right amount of instruction and inspiration.
Publisher: n/a
|
9780399579615
|
Hardcover
Pickled, Potted, and Canned
By Shephard, Sue
From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, Pickled, Potted, and Canned offers insight into the history, culture, and ingenuity of people struggling to feed themselves and cheat the seasons. 35 illustrations.
Publisher: n/a
|
743216334
|
Print book
Prepping 101
By Harrison, Kathy
The next severe storm, power outage, or financial meltdown could hit at any time. Having a household contingency plan and being part of a strong, resilient community could mean the difference between life and death. This friendly and highly accessible guide introduces the most important, practical steps your whole family can take to ensure survival in short- or long-term emergencies. The critical information is presented in 40 achievable tasks, ranging from simpler ones such as creating a preparedness notebook and repackaging store-bought food for storage to more involved preparations like learning to collect rainwater and building a solar oven.
Publisher: n/a
|
9781612129570
|
Paperback
Preserving Wild Foods
By Pelzel, Raquel
Whether you forage in the wild or at the farmers market, youll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
Publisher: n/a
|
9781603427272
|
Paperback
Preserving the Japanese Way
By Hachisu, Nancy Singleton
Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices.Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life.
Also check out Evergreen Indiana Booklists at https://fayettecounty.evergreenindiana.org/?browseCategory=fayettecounty_2024_booklist&subCategory=fayettecounty_2024_booklist_food_preservation_adult
The All New Ball Book Of Canning And Preserving
By Brands, Jarden Home
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Ball Complete Book of Home Preserving
By Kingry, Judi
From the experts, the new bible in home preserving. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables Preserving foods at their freshest point locks in nutrition The final product is free of chemical additives and preservatives Store-bought brands cannot match the wonderful flavor of homemade Only a few hours are needed to put up a batch of jam or relish Home preserves make a great personal gift any time of year These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam Crab Apple Jelly, Green Pepper Jelly Spiced Red Cabbage, Pickled Asparagus Roasted Red Pepper Spread, Tomatillo Salsa Brandied Apple Rings, Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils.
The Beginner's Guide to Preserving Food at Home
By Chadwick, Janet
A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb.
Charcuterie
By Ruhlman, Michael
An essential update of the perennial bestseller.Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pts, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival.
Food in Jars
By Mcclellan, Marisa
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
It's Always Freezer Season
By Christensen, Ashley
The freezer is the secret weapon in the home kitchen of renowned Raleigh chef Ashley Christensen and her wife, cookbook author Kaitlyn Goalen. It makes a convenient fifteen-minute meal more delicious; it makes project cooking worth the effort; it makes grocery shopping less wasteful and more economical; and it enables them to use food to support their friends and community. In It's Always Freezer Season, Christensen and Goalen reveal how the freezer can easily become the single most important kitchen tool for a home cook.Discover make-ahead meal prep solutions to help you transform your kitchen workhorse into a fully provisioned pantry. Stock it with freezer pantry staples - items that you make and then use later as elements of more complicated recipes - and use those staples to make Cornbread Panzanella with Watermelon, Cucumber, and Za'atar Vinaigrette; Pan Roasted Chicken Breast with Preserved Lemon-Garlic Butter; and Braised Short Ribs with Cauliflower Fonduta.
Jam Session
By Goldstein, Joyce
A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldsteins handbook just the right amount of instruction and inspiration.
Pickled, Potted, and Canned
By Shephard, Sue
From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, Pickled, Potted, and Canned offers insight into the history, culture, and ingenuity of people struggling to feed themselves and cheat the seasons. 35 illustrations.
Prepping 101
By Harrison, Kathy
The next severe storm, power outage, or financial meltdown could hit at any time. Having a household contingency plan and being part of a strong, resilient community could mean the difference between life and death. This friendly and highly accessible guide introduces the most important, practical steps your whole family can take to ensure survival in short- or long-term emergencies. The critical information is presented in 40 achievable tasks, ranging from simpler ones such as creating a preparedness notebook and repackaging store-bought food for storage to more involved preparations like learning to collect rainwater and building a solar oven.
Preserving Wild Foods
By Pelzel, Raquel
Whether you forage in the wild or at the farmers market, youll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
Preserving the Japanese Way
By Hachisu, Nancy Singleton
Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices.Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life.