By Jarden Home Brands

ISBN-10: 0848746783

ISBN-13: 9780848746780

From the specialists at Jarden domestic manufacturers, makers of Ball canning items, comes the 1st actually complete canning advisor created for contemporary domestic chefs. this contemporary instruction manual boasts greater than 2 hundred fresh recipes starting from jams and jellies to jerkies, pickles, salsas, and extra.

Organized via approach, The All New Ball booklet of Canning and Preserving covers water bathtub and strain canning, pickling, fermenting, freezing, dehydrating, and smoking. hassle-free directions and step by step photographs be sure luck for newbies, whereas practiced domestic canners will locate extra complex tools and encouraging component twists.

Tested for caliber and safeguard, recipes diversity from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to clean flavors akin to Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and do-it-yourself Kombucha. utilize your preserves with scrumptious dishes together with Crab muffins garnished with jap Shore Corn take pleasure in and conventional Strawberry-Rhubarb Hand Pies. distinct sidebars spotlight seasonal fruit and veggies, whereas convenient charts disguise processing instances, temperatures, and recipe formulation for quick preparation.

Lushly illustrated with colour pictures, The All New Ball e-book of Canning and Preserving is a vintage within the making for a brand new iteration of domestic chefs.

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Additional resources for The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

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45 mL) bottled lemon juice 1. Place lavender buds on a 4-inch (10-cm) square of cheesecloth; tie with kitchen string. 2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight. 3. Pour apricot mixture into a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high. Cook, stirring constantly, 45 minutes or until mixture is thickened and a candy thermometer registers 220°F (104°C).

Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. 5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. /250-ML) JARS Tomatoes make superb jam, whether sweet or savory. We call this grown-up ketchup! 6 lb. (3 kg) plum tomatoes, cored and chopped 1 tsp. (5 mL) salt � tsp. (2 mL) freshly ground black pepper 3 garlic cloves, minced 2 bay leaves 1½ cups (375 mL) sugar � cup (125 mL) balsamic vinegar � cup (60 mL) Pinot Grigio or other dry white wine 2 tsp.

Occasionally, it may be necessary to rotate the trays to ensure even drying of all the food. Each dehydrator is different, so follow your unit’s instruction manual. CURING AND SMOKING The unmistakable allure of salt-cured and smoked meats has kept this primitive and ancient preserving method a part of every cultural heritage in the world. Curing (and brining) preserves by using salt to draw out moisture; in the case of meats and seafood, however, it must be combined with another preservation method to make the proteins safe to eat.

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The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes by Jarden Home Brands

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