The Preserving Answer Book: Expert Tips, Techniques, And Best Methods For Preserving All Your Favorite Foods

Description

In this comprehensive guide, expert author Sherri Brooks Vinton answers the home preserver’s most commonly asked questions about every aspect of food preservation, from refrigeration and freezing to canning, drying, and fermenting all kinds of fruits and vegetables. She also offers tips and techniques for setting up your kitchen, choosing the preserving process that best suits your needs, making equipment and ingredient substitutions, and much more. Whether you’re new to preserving or just looking to refresh your memory at the start of the season, whether you want to know the difference between jam and jelly or which varieties of tomatoes are best for canning, you’ll find the information and confidence you need with this kitchen companion in hand. Cover......Page 1 Title Page......Page 4 Copyright Page......Page 5 Acknowledgments......Page 6 Contents......Page 7 Introduction......Page 10 Part 1: Getting Started......Page 12 Chapter 1: Basics......Page 13 Chapter 2: Sourcing and Storage......Page 21 Chapter 3: Prep Work......Page 35 Part 2: Preserving Processes......Page 58 Chapter 4: General Canning......Page 59 Chapter 5: Boiling-Water Method......Page 96 Chapter 6: Pressure Canning......Page 123 Chapter 7: Refrigeration......Page 135 Chapter 8: Freezing......Page 141 Chapter 9: Drying......Page 149 Chapter 10: Fermentation......Page 161 Chapter 11: Infusions......Page 175 Part 3: Putting Your Skills to Work......Page 180 Chapter 12: Sweet and Savory Spreads......Page 181 Chapter 13: Pickles......Page 208 Chapter 14: Sauces......Page 214 Chapter 15: Vegetables......Page 218 Chapter 16: Whole Fruits......Page 222 Chapter 17: Tomatoes and Tomato Products......Page 228 Metric Conversions......Page 239 Resources......Page 240 Index......Page 246 Savor Seasonal Flavors with More Books from Storey......Page 257