Carol Hupping

Stocking Up

The Third Edition of America's Classic Preserving Guide

• Broschiertes Buch

Produktbeschreibung

From Rodale, America's premier authority on natural foods, comes the most comprehensive, up-to-date resource for putting up foods of all kinds. 101 line drawings.

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Produktdetails

• Verlag: Touchstone Books
• 3rd edition
• Seitenzahl: 640
• Erscheinungstermin: 15. Juni 1990
• Englisch
• Abmessung: 234mm x 189mm x 33mm
• Gewicht: 966g
• ISBN-13: 9780671693954
• ISBN-10: 0671693956
• Artikelnr.: 21604317

Autorenporträt

Carol Hupping is the author of Stocking Up, a classic guide to preparing and preserving foods of all kinds.

Inhaltsangabe

Contents
Introduction
Vegetables and Fruits
Choosing Vegetable and Fruit Varieties
Harvesting Vegetables and Fruits
harvesting vegetables
harvesting fruits
handling food after harvest
Freezing Vegetables and Fruits
containers to use for freezing
freezer organization
thawing vegetables and fruits
how and why to blanch vegetables
blanching in a microwave
blanching in a pressure canner
steps to follow for freezing vegetables
preparing vegetables for freezing
freezing grape leaves
freezing fruits
preparing fruits for freezing
what to do if the freezer stops running
freezing herbs
Canning Vegetables and Fruits
sterilizing food
choosing and preparing your vegetables and fruits
headspace
canners
closures
tin cans
raw packs and hot packs
checking seals
labeling
storing canned foods
spoiled food
canning fruits
step-by-step processing of fruits, tomatoes, and pickled vegetables
step-by-step processing of vegetables
Drying Vegetables and Fruits
why drying works
nutritional value
preparing food for drying
blanching
drying vegetables
sun-dried tomatoes
special techniques for drying peas, beans, and corn
drying fruits
don't microwave your food dry
temperature and ventilation
drying outdoors
drying indoors
oven drying
home dryers
electrical dryers
stovetop dryers
solar dryers
our solar dryer
a low-cost indoor dryer
when your food is dry
storing
freeze-drying: good, but not at home
rehydrating
cooking dried vegetables and fruits
using dried foods
fruit purée
fruit and vegetable flour
fruit leather
herbs
Underground Storage
vegetables
fruits
good storage conditions
where to store your stash
storage containers
Pickles and Relishes
salt-free pickles
ingredients
equipment
canning pickled foods
step-by-step directions for canning in a boiling-water bath
storing pickles
brine curing
Euell Gibbons's dill crock
if your pickles fail
signs of spoilage
sauerkraut
pickles
pickled vegetables
relishes
pickled fruits
chutneys
mustards
Jams, Jellies, and Fruit Butters
jams and jellies with honey
cooked-down and pectin jams and jellies
homemade pectin
extracting juice for jellies
jams and preserves from frozen fruit
jelly tests
if your jellied fruits fail
uncooked jams and jellies
using artificial sweetener
using low-methoxyl pectin
filling and sealing containers
step-by-step directions for canning in a boiling-water bath
making fruit butters
fruit butters
jams
jellies
preserves
conserves
marmalades
Juicing Your Harvest
tomato and fruit juices
steam-juicing fruits
using juicers
apple cider
turning apple cider into vinegar
herb vinegars
pickling with homemade vinegar
juices
Vegetable and Fruit Recipes
Dairy Foods
Storing Milk, Cream, and Eggs
freezing milk and cream
eggs
old-fashioned storage methods
freezing eggs
Homemade Butter
separating the cream
chilling and ripening the cream
churning
taking off the buttermilk
washing and working the butter
butter in a blender
in a food processor
using an electric mixer
using a glass jar
if you have trouble
salting and storing butter
butters
Homemade Cheeses
equipment
ingredients
storing cheeses
cottage cheese
ricotta
cream cheese
plain, semihard cheese
cheddar cheese
Homemade Yogurt and Other Fermented Milk Products
yogurt
a thicker yogurt
using a yogurt maker
making yogurt in the oven
in a covered casserole
in a thermos
what can go wrong
yogurt cream cheese
kefir
piima
Homemade Ice Creams
hand-cranked
electrically cranked
freezer ice cream
sherbet and sorbet
how-to's
adding fruits and nuts
storing
ice creams
sherbets and ices (sorbets)
Dairy Recipes
Meats, Poultry, and Fish
Preparing Meats and Poultry for Storage
butchering your own meat
preparing wild meats
if you're having your meat butchered
headcheese and other pressed meats
rendering lard
sausage
poultry
Freezing Meats and Poultry
freezing in bulk
what wraps to use
freezing combination dishes
freezing soup stock
quick freezing
thawing and cooking frozen meat and poultry
Canning and Drying Meats and Poultry
canning equipment
canning jars and cans
step-by-step directions for canning
signs of spoilage
storage
directions for processing meats
drying meats
salt alert
Preparing and Storing Fish
cleaning and dressing fin fish
clams, oysters, mussels, and scallops
crabs, lobsters, and crayfish
shrimp
freezing fresh-caught fish
thawing and cooking frozen fish
extending the refrigerator life of fish
canning
fish recipes
drying
Meat and Poultry Recipes
Nuts, Seeds, Grains, and Sprouts
Nuts and Seeds
harvesting tree nuts
hulling
drying
cracking
harvesting and curing peanuts
storing shelled nuts
sunflower seeds
pumpkin seeds
nut and seed butters
Grains
really fresh flour
storing bread
freezing baked bread
thawing bread
making breads moister
freezing unbaked bread dough
storing store-bought grains
harvesting and storing your own grains
Sprouts
the how-to's
storing and using sprouts
diastatic malt
sprouts' vital statistics
Nut, Seed, Grain, and Sprout Recipes
Appendix
books, booklets, supplies
Index