The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables
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A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.
For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles.
Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather.
Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.
(optional), measuring cups, tongs, towels, waxed-paper-lined cookie sheets, freezer containers or bags, freezer tape and an indelible marking pen, a large microwave-safe container with lid or microwave-safe plastic wrap, potholders, and a timer. Select young, fresh vegetables that are just table-ready or slightly immature. Wash, and drain on absorbent towels. Prepare the vegetables as desired: slice, dice, chop, julienne, or leave whole. Clean the sink and fill with water and ice packs (see
Tray-Freezing Whole Berries Best and quickest method Wash berries and drain on towels. Pat dry with another towel. Place dry berries on waxed-paper-lined cookie sheets and freeze until solid. Within 24 hours, package loosely in plastic bags and return to freezer. Freezing Blueberries in Sugar Excellent finished product Wash berries and drain on towels. Pat dry with another towel. Add ½ cup of sugar to each quart of berries and mix well. Pack into containers, leaving ½-inch
vinegar 1 tablespoon pickling salt 1 tablespoon celery seed 3 large grape leaves (optional) 10 firm cucumbers or zucchini, 6 to 8 inches long (5 quarts peeled and seeded) 4 large onions 1 tablespoon turmeric Combine the sugar, vinegar, salt, celery seed, and grape leaves, if using, in a preserving kettle. Heat on low while preparing cucumbers. Peel and seed cucumbers; cut into diagonal slices (2½- to 3-inch slices). Peel and slice the onions. Place the vegetables in the hot brine. Bring
Pink kraut indicates a yeast growth on the surface, too much or improperly distributed salt, or improper weighting during fermentation. Rotted kraut is caused by an insufficient covering of brine to exclude air. Dark kraut is caused by cabbage that was washed or trimmed improperly; insufficient covering of brine to exclude air; poor distribution of salt; high fermentation, processing, or storage temperatures; or too much time in storage. Jan’s Spicy Spaghetti Sauce Makes 6 to 7 quarts 30
directions only. Follow the exact recipes that come in the package with the commercial pectin. If you have already canned or frozen unsweetened fruit juice, you may use the juice and skip steps 1 to 4. Wash fruit. Do not remove skins or cores. Place fruit in a heavy-bottomed saucepan. To hard fruits, such as apples, add 1 cup of water per pound of fruit. For berries and grapes, use only enough water to prevent scorching. Crush soft fruits to start the flow of juice. Bring to a boil over high