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175 Best Jams, Jellies, Marmalades
Preserve the very best in available fresh foods.Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year.Instructions are easy to understand and complete. Along with reliable recipes is a preplanning guide, essential for a successful home-canning project. Canners and their lucky family members and friends will experience the tasty pleasures of such preserves as: Caramel apple jam, seedless blackberry jam, cherry raspberry jam, strawberry peach jam, sweet onion jam; Apple cider jelly, boysenberry jelly, nectarine jelly, basil jelly; Citrus trio marmalade, red onion marmalade, bing cherry marmalade, Tequila lime marmalade; Blackberry preserves, apple raisin conserve, pineapple apricot conserve and Apple butter, plum apricot butter, lemon curd, sunrise curd. From expert techniques to safety concerns and choosing the right equipment, the author shares what every home canner needs..-.
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Creative Pickling
They’re a must for every pantry, indispensable food pick-me-ups that enliven any meal. So, get in a pickle! Making everything from classic sweets to spiced Italian plums is easy, fast (often less than an hour), economical, and fun. Follow tips for safe pickling, including how to select and prepare equipment. Choose and handle products correctly for the best results. Check the simple 14-step list for no-fail results. And–because it’s integral to the process–produce your own vinegar, from cider-based to fruit-infused. Begin with kitchen essentials, like irresistible Maui Barbecue Marinade; Pickled Ginger, great with grilled meats; Tomatillos and Jalapenos; and Purple Pickled Eggs. Go tart and tangy (Asparagus with Lemon Verbena, Eggplant with Mint) or fruity (Peaches Supreme, Rhubarb Angelica). Among the marvelous meals are Moroccan Chicken with Safi Lemon and Olives, Fusilli with Golden Pasta Sauce, and Stuffed Grape Leaves. Prepare a bounty and eat healthily and creatively..-.
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Pickled, Potted, and Canned:
New in paperback! The first major book on the history of food preservation in more than a decade, here are woven together the stories of the key people and events in a richly detailed narrative full of cooks, chemists, old legends, and new revelations. From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, this volume offers extraordinary insight into the history, culture, and ingenuity of people struggling to feed themselves and cheat the seasons..-.
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The Complete Book of Small-Batch Preserving:
The easiest and safest methods for making delectable preserves in small batches — all year long. Takes the pressure off cooks who don’t have much time… but still want to savor the season’s bounty. -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs. With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn’t want to spend all day in the kitchen..-.
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The Best Freezer Cookbook
Freezing foods successfully — the best recipes and techniques. Freezing is the easiest way to preserve food, whether it’s the bounty of a summer harvest saved for winter enjoyment or a delicious prepared meal that can be thawed and reheated when needed. The Best Freezer Cookbook guides the home cook in making the best choices of foods to freeze and using the most effective techniques for preserving flavors and textures. Jan Main includes 100 carefully tested recipes for appetizers, soups, quick suppers, meals for entertaining, snacks and desserts — all specially created and selected to give the best possible results when frozen. These recipes provide a convenient and time-saving way to create and freeze a variety of dishes, including:
Quick chicken noodle soup, hearty tomato vegetable soup, hearty turkey soupRatatouille, chicken frittata, best-ever meatloafVegetarian shepherd’s pie with peppered potato topping, turkey pot pie with biscuit toppingVeal stew with dill and mushrooms, carbonnade, pork apple curry, Bavarian stewPesto croustades, easy bouillabaisse, pear-mincemeat strudel, herbed cheese dip or spreadFocaccia, whole wheat soda bread, cranberry oatmeal cookies, double chocolate chunk cookies.
Each chapter includes tips to ensure the maximum benefit from a home freezer. Helpful suggestions are given for easy entertaining, monthly meal planning, simple heat-and-eat dishes for busy weeknights, and freezing baked goods. The Best Freezer Cookbook is the perfect cookbook for anyone who seeks delicious dishes and complete meals that are freezer friendly..-.
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Pickles to Relish
Educating each person on how to safely preserve their own foodstuffs at home is the foundation of Pickles to Relish. Using this model, hundreds of easy-to-follow recipes, techniques, and tips for the home canner are presented. Also featured are in-depth explanations on how home-preservation can offer economic, social, and health benefits.Its ease of use and wide array of information lends itself to a broad audience. From novice to professional chef, this guide is designed for use by anyone. Recipes that teach how to make pickles in plastic baggies for a single serving are alongside recipes with detailed pH instructions for the more difficult applications..-.
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Pickling & Preserves Organizer
Keep track of the great recipes you discover for jams, jellies, chutneys, and more, plus favorites collected from friends and family with this unique organizer. Over 70 record pages are provided, with space to write down up to 150 of your tastiest recipes, catalog successful batches, make notes of ingredients, record temperatures and timings, and all the other elements that go into making a delicious condiment. There are four sections: Jams & Jellies, Curds & Marmalades, Chutneys & Pickles, and Nectars, Cordials, & Fruits in Syrup, each with four mouth-watering recipes to get you started, as well as a section at the front explaining all the basics, including the preserving equipment and techniques. With 24 specially designed preserve labels and 12 tie-on tags to identify your culinary creations, plus four dividers with pockets for storing recipe clippings from newspapers and magazines, this helpful organizer, with its clear layout and clever design, will soon become an essential kitchen companion and a great gift for the foodie in your life..-.
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