Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods Review

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(More customer reviews)Although I'm always drawn to beautiful covers when viewing cooking/technique books - this beauty delivers on the inside, too. Being a beginner at jarring and canning - it can be intimidating to step into a world where usually the experts have been doing and observing techniques since they were young. This book is wonderful for the beginner - the steps - the techniques - the processes and the practicality comfort the reader and THANK YOU FOR THAT! Great approach to help us save food AND money! Amy Nymark

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For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

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How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines And Pickles Review

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(More customer reviews)To flick through this true facsimile edition was a trip back to the kitchen of my youth. My mother was a child of the Depression and the Blitz, so was very much involved with jams and preserves.
It is a truly historic item, rather like Mrs Beaton - and all still relevant.

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Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Flowers Preserved Process and its Advantages How to Bottle Fruit. In Water. For Syrup Flowers Clips and Connectors for Vacuum Bottles Temperatures Fruit Rising in the Bottles How to Bottle Fruit .In Syrup, In Water only Wartime Suggestions. Shortage of Sugars How to Bottle Fruit, Without Water or Sugar The Store Room How to Prepare Fruit For Bottling, etc . Arranged Alphabetically Apples Apricots Barberries Blackberries Blackberries and Apples Capsicums Cherries Cranberries Dried Fruit Currants, Black and Red Damsons Figs Gooseberries Grapes Greengages Loganberries Mangoes Mincemeat Mixed Fruit Salad Mulberries Nectarines Oranges Lemons Passion Fruit Peaches Pears Plums Quinces Raspberries Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup Strawberries Strawberries Without Syrup, for Jam Whortleberries Fruit Juice Fruit Acid Syrup Tomatoes, Without Water, Puree, With Water, To Remove Skins from Tomatoes How to Bottle Vegetables Asparagus Beans French and Scarlet Runner Beetroot Broad Beans Broccoli and Cauliflower Carrots Celery Corn on the Cob Globe Artichokes Leeks Marrow Vegetable Macedoine Peas Potatoes and other Root Vegetables Seakale To use Bottled Vegetables How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc Potted Game and Poultry Sausages Brawn Tongues Soup How to Bottle Dripping, Lard, Butter and other Fats How to Bottle Fish Sprats or Pilchards How to Bottle Mushrooms Bottle Fittings how to Remove them and Store them Laquered Metal or Aluminium Covers Glass Covers Rubber Rings Bottle Clips Screw Bands How to Cook Foods by Steam Vegetables, Fish, Stock, Soup, Xmas Puddings Flowers Patent Steam Cooking amp Bottling Sterilizing Invalid Cookery Mutton Broth Beef Tea Beef or Chicken Jelly To Cook Chicken for an Invalid How to Sterilize Milk and Cream Jam Making Apricot Jam Dried Apricot Jam Blackberry Jam Blackberry and Apple Jam Black Current Jam Cherry Jam Damson Jam Gooseberry Jam Greengage Jam Loganberry Jam Marrow Jam or Marrow Ginger Plum Jam Raspberry Jam Dry Raspberry Jam Blackberry and Red Current Jam Rhubarb Jam Strawberry Jam Suggestions for Mixed Fruit Jam Jelly Making Apple Blackberry Blackberry Jelly Blackberry and Apple Jelly Black Current Jelly Damson Jelly Gooseberry Jelly etcKeywords: Blackberries Vacuum Bottles Cookery Books Apples Flowers Apricots 1900s Veg 1930s Sugars Artwork

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Jam It, Pickle It, Cure It: And Other Cooking Projects Review

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(More customer reviews)I love that author Karen Solomon considers her new cookbook, Jam it, Pickle it, Cure it, to be a handbook for kitchen food crafting. I often lament the fact that I'm not crafty in the traditional sense. Knitting gives me anxiety, painting makes me angry, and God forbid I try to sew anything, but I certainly know how to use my KitchenAid mixer and with this book as a guide I may yet find my very own alternative craft niche in the world.
While paging through the cozily styled recipes in this book I found myself hard pressed to find a project that I didn't want to try. Homemade Apple Butter - bring it on! Pickled Green Beans - when does the farmer's market open?! And if I have two weeks to spare I can even make my own bacon. Perhaps the item I'm most excited to try my hand at is Strawberry Jam. I'm honestly not sure if I can contain my excitement until June when the strawberries will be at their peak of juiciness in New England.
All of the recipes have thorough and thoughtful instructions. This cookbook will absolutely not disappoint and would make a wonderful gift.

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Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and JAM IT, PICKLE IT, CURE IT is its how-to guide. This savvy collection of 75 recipes for creating homemade artisan foodstuffs features delicious projects easy enough to be completed in one to two days. Detailed instructions, prep-ahead tips, shopping lists, and optional extras outline the shortest route between crafty cooks and a pantry full of hand-labeled, better-than-store-bought creations.

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