A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more. Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category.
Inhaltsangabe
Table of Contents History of Food Preservation Science Modern Science and food preservation Pathogens and Foodborne Illness 4. Preservation Methods a. Hot Water Bath Canning b. Steam Canning c. Pressure Canning d. Dehydrating e. Fermentation 5. Tools 6. What Can be Preserved and what's the best method? (including That Which Cannot Be Canned) 7. Recipes and Techniques a. Jams & Jellies American style European style (and how to adapt those techniques to American safety standards) Asian Styles (and how to adapt those techniques to American safety standards) b. Pickles American European Asian c. Sauces, Condiments, Syrups d. Dehydration Fruits & Vegetable Meats (Jerky) e. Pressure Canning Vegetables Meats Soups & Stews 8. Safe Storage 9. Glossary of terms 10. Resources
Table of Contents History of Food Preservation Science Modern Science and food preservation Pathogens and Foodborne Illness 4. Preservation Methods a. Hot Water Bath Canning b. Steam Canning c. Pressure Canning d. Dehydrating e. Fermentation 5. Tools 6. What Can be Preserved and what's the best method? (including That Which Cannot Be Canned) 7. Recipes and Techniques a. Jams & Jellies American style European style (and how to adapt those techniques to American safety standards) Asian Styles (and how to adapt those techniques to American safety standards) b. Pickles American European Asian c. Sauces, Condiments, Syrups d. Dehydration Fruits & Vegetable Meats (Jerky) e. Pressure Canning Vegetables Meats Soups & Stews 8. Safe Storage 9. Glossary of terms 10. Resources
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