Canning and Preserving All-In-One for Dummies - Consumer Dummies

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Résumé :
Canning and Preserving All-In-One For Dummies offers readers a book that encompasses all aspects offood storage. It covers: Equipment, ingredients Canning fruits, vegetables, meats, and seafood Freezing Preserving Pickling Curing Smoking Drying Jams, jellies, and butters Root cellaring Condiments, relishes, salsas and chutneys Juicing Fermenting
Featuring 300 recipes, Canning & Preserving All-in-One For Dummies provides everything you need to know to save money and live healthier, including preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods.

Sommaire:
Introduction 1 Book I: Getting Started with Canning and Preserving 7 Chapter 1: The Art and Science of Canning and Preserving 9 Chapter 2: Gathering Your Ingredients 21 Chapter 3: Assembling Your Canning and Preserving Equipment 29 Book II: Water-Bath Canning with Fruits 49 Chapter 1: Discovering Water-Bath Canning 51 Chapter 2: Canning Fruit 65 Chapter 3: Canning Tomatoes 87 Chapter 4: Sweet Spreads: Jams, Jellies, and Butters 97 Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats 113 Book III: Mastering the Art of Pickling 125 Chapter 1: Getting Started with Pickling 127 Chapter 2: Pickling Fruits and Veggies 135 Chapter 3: Pickling Meat, Fish, and Eggs 155 Book IV: Fermenting and Brewing 167 Chapter 1: Fermenting for Nutrition 169 Chapter 2: Fermenting Fruits and Veggies 175 Chapter 3: Fermenting Beans 191 Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods 197 Chapter 5: Working with Breads and Grains 213 Chapter 6: Beer-Brewing Basics 229 Chapter 7: Making Your Own Ales, Lagers, and Other Beers 259 Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha 273 Book V: Pressure Canning 291 Chapter 1: Holding Up Under Pressure 293 Chapter 2: Canning Veggies 309 Chapter 3: Canning Meats and Seafood 337 Chapter 4: Mixing It Up: Soups, Beans, and Combos 357 Book VI: Freezing 375 Chapter 1: Getting into the Big Chill 377 Chapter 2: Freezing Fruits 389 Chapter 3: Freezing Veggies Like a Pro 403 Chapter 4: Freezing Fresh Herbs 419 Chapter 5: Freezing Poultry, Meat, and Seafood 431 Chapter 6: Freezing Prepared Foods: Meals and Snacks 441 Book VII: Drying and Root Cellaring 451 Chapter 1: Getting a Big-Picture Look at Drying Foods 453 Chapter 2: Drying Fruits and Vegetables 463 Chapter 3: Drying Herbs 493 Chapter 4: Drying Meats 507 Chapter 5: Planning Your Root Cellar 523 Chapter 6: Preparing and Cellaring Veggies and Fruit 531 Book VIII: Smoking, Salting, and Curing 539 Chapter 1: Keeping Meats 541 Chapter 2: Taking on Smoked Meats 549 Chapter 3: Curing and Salting 567 Chapter 4: Making Sausages 579 Book IX: Juicing 597 Chapter 1: Juicing for Better Health 599 Chapter 2: Juicing Fruits and Veggies 605 Chapter 3: Juicing for Health: Detoxification 619 Index 635