By Jackie Callahan Parente
Can It!, from the editors of pastime Farm houses, offers readers a modern standpoint in this favourite conventional kitchen artwork. because the “eat local” circulation sweeps the rustic, so too does the recognition of canning and maintaining the harvest from our personal gardens and pastime farms. jam-packed with approximately 2 hundred full-color photo and illustrations, Can It! is an in depth beginner’s consultant that takes the reader step-by-step in the course of the means of canning vegetables and fruit. From canning tomatoes and squashes to getting ready home made salsas, relishes, and jellies, this booklet simplifies the procedures in order that even smooth busy humans can locate time to do it themselves, whereas emphasizing cost-saving, sustainability, and nutrition safety.
The e-book starts off with a bankruptcy on getting ready and making plans, determining which tools are best for you, and what produce you love adequate to speculate the time to maintain it. The equipment mentioned contain freezing, flash freezing, water-bath canning and strain canning. the writer, Jackie Callahan Parente is a lifelong canner and stocks her insights, secrets and techniques, and shortcuts for every of those equipment of nutrition maintenance. Charts during the ebook aspect equipment with particular timings, temperatures, and required apparatus. precis pages (“Process Overview”) supply the reader a point-by-point wrap-up of every approach with the entire vital takeaways.
The bankruptcy on freezing deals normal directions on which meals freeze most sensible (and worst) with security directions and techniques to trap the most up to date flavors from dozens of attainable meals. the writer bargains info on freezers, boxes, thawing tactics, energy-saving tools, and head house standards. Sidebars provide how one can steer clear of and remedy universal difficulties equivalent to freezer burn, discoloration, texture concerns, etc. 3 dozen recipes for freezing vegatables and fruits, together with storing ready goods equivalent to strawberry jam, creamed corn, and stewed tomatoes. past vegatables and fruits, the bankruptcy additionally supplies directions for freezing, breads, pastries, dairy, meat, and entire meals.
The bankruptcy on canning bargains info on excessive- and low-acid canning in addition to the variations among water-bath as opposed to strain canning, with element on right use of jars, lids, and bands, collection of the appropriate utensils, directions for filling the jars, and secure garage. This bankruptcy deals 15 water-bath canning recipes and 12 strain canning recipes for the preferred vegetables and fruit (tomatoes, apples, berries, pears, peaches, and more).
The canning technique might be utilized to clean culmination and greens in addition to to do-it-yourself condiments and spreads. The bankruptcy “Jams, Jellies, and More” is helping canners slender down the alternatives and provides required history for the homes of fruit, pectin, acid, and sweeteners. This bankruptcy bargains over 30 recipes for everyone’s favorites, similar to blueberry jam, grape jam, and peach preserves, plus a few scrumptious unforeseen delights, resembling rhubarb preserve, slow-cooker apple butter, and pear ginger preserves. additionally on supply are options to ordinarily encountered issues of canning preserves plus labeling and storage.
“Pickles, Relishes, Salsas, and Such” salutes everyone’s favourite condiments, delivering recipes for 20 delectable “jar-ables” and a primer for pickling produce, from salt and brine to adorning the jars. starting with easy kosher dill pickles and pickled combined greens, the writer bargains recipes for summer time and wintry weather relishes, festive, zesty salsas, chutneys, ketchup, sauerkraut and more!
The appendix bargains directions for very important ideas severe to the approaches defined within the publication, together with blanching, treating for discoloration, getting ready sugar syrups, altitude changes, and processing instances. 8 worthwhile charts for equivalents, conversions, and yields plus an intensive thesaurus, source part, and index entire the amount.
Read or Download Can it! Start Canning and Preserving at Home Today PDF
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Extra resources for Can it! Start Canning and Preserving at Home Today
A HANDY SUPPLY OF BELL PEPPERS AND ONIONS Save time with food preparation throughout the winter with a handy supply of vegetables, such as peppers and onions, to use for ﬂavoring. Vegetables that are just used for ﬂavoring do not need to be blanched like other vegetables do. For example, chop up green or red peppers to the size that you would normally use in your recipes—probably 1⁄4-inch squares—and freeze them, with a little space between each, on a cookie sheet lined with waxed paper. Once they are frozen hard, store them in a freezer container or zipper-style freezer bag.
Select young, tender, coreless, medium-length carrots. 2. Wash and peel the carrots, and then wash them again. You can leave the carrots whole, or you can dice or quarter them. 3. Blanch cut carrots for 3 minutes and whole carrots for 5 minutes. 4. Cool, then pack them into containers, leaving a 1⁄2-inch headspace. You can also use the CSQF method after blanching. Cauliﬂower 1. Select compact heads. 2. Trim them and break or cut them into uniform 1-inch ﬂowerets. 3. Wash, drain, and then soak them for 30 minutes in brine (1 cup salt to 1 gallon water) to kill any insects.
4. Pack the kernels into containers, leaving a 1⁄2-inch headspace. Eggplant 1. Select dark, young eggplant (before the seeds are large and mature). 2. Working quickly to avoid darkening, prepare (wash, peel, and slice 1⁄3-inch thick) only enough eggplant for one blanching batch. 3. Blanch the eggplant for 4 minutes in a solution of 1 gallon of water with either 1⁄3 cup of lemon juice or 3 tablespoons of ascorbic acid. Cool and drain. 4. Pack in containers with food-grade plastic wrap separating individual slices.