By Pat Crocker

ISBN-10: 0062191446

ISBN-13: 9780062191441

Shield it!

A entire advisor to canning and freezing

domestic canning and freezing are standard kitchen talents which are being rediscovered through a brand new new release of Americans—both for the excitement of appearing those uncomplicated actions and for his or her inherent economic system. Now domestic chefs can make the most of their neighborhood farmer's markets to shop for clean, reasonably cheap and seasonal produce to get pleasure from all yr around. In maintaining, Pat Crocker bargains functional, easy-to-follow details on domestic canning and freezing to get newbies begun and encourage skilled hands.

Relish it!

More than two hundred recipes for pickles, chutneys, jams, sauces, curds, relishes and quite a bit more

Organized via season and thinking about basic yet powerful thoughts, this sensible advisor deals thorough info on keeping a various variety of meals for the pantry, from asparagus and blueberries to peaches and wintry weather squash. listed below are thoughts on canning, jamming and freezing every thing from the main uncomplicated hot-packed fruit recipes to stunning, the world over flavored chutneys and relishes. jam-packed with secure and specific directions, step by step images and greater than 200 recipes, maintaining is a kitchen crucial that's absolute to develop into a vintage.

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Extra info for Preserving: The canning and freezing guide for all seasons

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Canning does two things: it sterilizes both the container and the food by using heat, and it hermetically seals the container so that micro-organisms do not contaminate the food after it has been sterilized. Essential: It is important to wash produce (even organic produce) because that is the first step in reducing bacteria, yeasts and moulds, as well as in keeping food fresh. Washing removes contaminants, including dust, soil, large numbers of micro-organisms and organic matter, and it is a critical first step in the sterilization process.

Make a Syrup or Use Juice or Water Sugar helps canned fruit hold its shape, colour and flavour. For that reason, sugar syrups are often used for canning fruit. Use 1 to 1–1/2 cups (250 to 375 mL) syrup per quart (1 L) to cover the fruit. Syrups range from very light to very heavy. For the canned fruit recipes in this book, light syrup is included with canning directions, but the following chart gives sugar and liquid proportions for other types of syrups. TO MAKE SYRUP: In a heavy-bottomed saucepan, combine granulated sugar with water; stir until dissolved.

Due to the gel-like nature of some forms of pectin, they are considered to be a soluble fibre that has been shown to reduce blood cholesterol levels in humans. Apples and crabapples, quinces, plums, currants, gooseberries, cranberries, oranges and other citrus fruits (rind and pips) contain high levels of the type of pectin perfect for jelly making. Soft fruits, like cherries, raspberries and strawberries, have relatively low pectin levels. Pectin in the high-yielding plants is the substance that makes preserves jell, or firm up.

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Preserving: The canning and freezing guide for all seasons by Pat Crocker


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