All about Canning and Preserving

Author: Irma von Starkloff Rombauer

Publisher: Simon and Schuster


Category: Cooking

Page: 128

View: 137

Employing 150 full-color photos, this authoritative reference shows the best ways to can and preserve in easy-to-follow steps. Featured are some never-before published "Joy of Cooking" secrets.

Canning, Preserving and Pickling

Author: Marion Harris Neil

Publisher: Wheeler Press


Category: Cooking

Page: 308

View: 103

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Canning and Preserving All-in-One For Dummies


Publisher: John Wiley & Sons


Category: Cooking

Page: 661

View: 545

A guide to all aspects of canning and preserving covers such topics as pickling, fermenting and brewing, pressure canning, and freezing, along with three hundred recipes.

Successful Canning and Preserving

Author: Ola Powell

Publisher: Applewood Books


Category: Cooking

Page: 399

View: 548

Through practical instructions and recipes, Ola Powell's 1917 book gives the general student or homemaker clear and concise instructions for safely canning and preserving food.

Preserving Food Without Freezing Or Canning

Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Author: The Gardeners and Farmers of Centre Terre Vivante

Publisher: Chelsea Green Publishing


Category: Cooking

Page: 197

View: 137

Translation of: Conserves naturelles des quatre saisons.

Complete Guide to Home Canning and Preserving (Second Revised Edition)

Author: U.S. Dept. of Agriculture

Publisher: Courier Corporation


Category: Cooking

Page: 192

View: 989

Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.

The All New Ball Book Of Canning And Preserving

Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Author: Jarden Home Brands

Publisher: Time Inc. Books


Category: Cooking

Page: 320

View: 725

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

Preserving Summer's Bounty

A Quick And Easy Guide To Freezing, Canning, Preserving, And Drying What You Grow

Author: Susan McClure

Publisher: Rodale


Category: Cooking

Page: 384

View: 103

Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!

Preservation of Food; Canning, Preserving, Drying and Preserving of Eggs

Author: Columbus Dept [Ohio State University

Publisher: Andesite Press


Category: History

Page: 26

View: 248

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.