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In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food.
In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food.
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Sherri Brooks Vinton is the author of Put 'em Up!, Put 'em Up! Fruit, and The Preserving Answer Book. Vinton began her food career on the back of a motorcycle. A cross-country ride brought her face-to-face with the negative impacts of industrial agriculture and compelled her to begin a quest for food raised with integrity. Since then, her books, appearances, and hands-on workshops have taught countless eaters how to find, cook, and preserve local, seasonal food. Whether developing content, organizing events, or consulting with clients, Vinton is always working to find her next great meal. To learn more, visit sherribrooksvinton.com.
Inhaltsangabe
Introduction Part 1: Getting Started 1 Basics Why Preserve? Safety 2 Sourcing and Storage Finding Good Food Recipe: White Peach Jam Prolonging Produce 3 Prep Work Kitchen Skills Blanching Peels and Pits Recipe: Raspberry Jelly Making the Most of It Kitchen Tips Part 2: Preserving Processes 4 General Canning Workspace Equipment Jars Process Recipe: Bread and Butter Chips Ingredients When Something's Gone Wrong What Not to Do Storage 5 Boiling Water Method Basics Setting Up About pH and Acid Reliable Recipes Recipe: Pickled Okra Filling the Jars Loading the Canner Processing Checking for a Seal 6 Pressure Canning Basics Equipment What to Pressure Can Recipe: Green Beans in Water 7 Refrigeration Recipe: Simple Brine Recipe: Pub Pickles 8 Freezing 9 Drying Prepping Recipe: Dried Cherries Methods Storage 10 Fermentation Encouraging a Good Ferment Recipe: Classic Fermented Sauerkraut Equipment Ingredients Storage 11 Infusions Recipe: Strawberry Vinegar Part 3: Putting Your Skills to Work 12 Sweet and Savory Spreads Basics Recipe: Quick Blueberry Jam Recipe: Pan Roasted Chicken with Raspberry Reduction Equipment Pectin Recipe: Peel and Pip Pectin Sugar and Acid Getting a Good Set Troubleshooting 13 Pickles Recipe: Pickling Spice 14 Sauces Recipe: Blueberry Gastrique 15 Vegetables 16 Whole Fruits Recipe: Pears in Honey Syrup 17 Tomatoes and Tomato Products Recipe: Avalanche Sauce Metric Conversions Resources Supplies and Equipment Home Food Preserving Community and Information Local Food Sources and Calendars Index
Introduction Part 1: Getting Started 1 Basics Why Preserve? Safety 2 Sourcing and Storage Finding Good Food Recipe: White Peach Jam Prolonging Produce 3 Prep Work Kitchen Skills Blanching Peels and Pits Recipe: Raspberry Jelly Making the Most of It Kitchen Tips Part 2: Preserving Processes 4 General Canning Workspace Equipment Jars Process Recipe: Bread and Butter Chips Ingredients When Something's Gone Wrong What Not to Do Storage 5 Boiling Water Method Basics Setting Up About pH and Acid Reliable Recipes Recipe: Pickled Okra Filling the Jars Loading the Canner Processing Checking for a Seal 6 Pressure Canning Basics Equipment What to Pressure Can Recipe: Green Beans in Water 7 Refrigeration Recipe: Simple Brine Recipe: Pub Pickles 8 Freezing 9 Drying Prepping Recipe: Dried Cherries Methods Storage 10 Fermentation Encouraging a Good Ferment Recipe: Classic Fermented Sauerkraut Equipment Ingredients Storage 11 Infusions Recipe: Strawberry Vinegar Part 3: Putting Your Skills to Work 12 Sweet and Savory Spreads Basics Recipe: Quick Blueberry Jam Recipe: Pan Roasted Chicken with Raspberry Reduction Equipment Pectin Recipe: Peel and Pip Pectin Sugar and Acid Getting a Good Set Troubleshooting 13 Pickles Recipe: Pickling Spice 14 Sauces Recipe: Blueberry Gastrique 15 Vegetables 16 Whole Fruits Recipe: Pears in Honey Syrup 17 Tomatoes and Tomato Products Recipe: Avalanche Sauce Metric Conversions Resources Supplies and Equipment Home Food Preserving Community and Information Local Food Sources and Calendars Index
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