If you’ve been considering canning your own pickled products, Pickled to Please is perfect for you. Author Tamika Adjemian has put together a well-rounded collection of methods and recipes for your first foray into canning that will make it easier than ever.
Once a staple in homes across the world, and found along every highland, highway, and hedgerow, the forgotten elderberry is making a comeback. Its popularity as medicine is surging, its choice as an edible landscaping plant is growing, and its use for wine-making and crafts is being rediscovered.
Spanning history and geography, The Elderberry Book takes you on an adventure, deepening your appreciation of a plant that has played a crucial role across the world for thousands of years. Through this fun, inspirational, and educational resource, discover:
• Elderberry's amazing history
• Cultivating and foraging, from the balcony to the backyard
• Various traditional food and medicine preparations
• Simple wine-making techniques
• Traditional crafts and tools
This is the definitive guide to the many uses of elderberry; no matter where you are, humankind's oldest plant friend can provide you with anything from syrup to wine to dyes, and more.
The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.
Nobody knows when the next disaster will hit, whether hurricane, earthquake or civil unrest. To survive these inevitable catastrophes, every family must be able to feed itself for days, weeks, maybe even months. The Prepper's Cookbook shows how to fully prepare an emergency food supply that does just that. This lifesaving book teaches how to maintain a family's diet using jarred, canned and dried goods, as well as common emergency staples. The book first details how to stock, organize and maintain a proper emergency food supply. There are also tips on home canning and other do-it-yourself techniques for making high-quality, shelf-stable foods. Next, The Prepper's Cookbook presents 101 recipes that turn these stored foods into delicious meals the entire family will enjoy eating. It teaches readers how preserves that last a lifetime can maintain their flavors and how even the most basic items can be turned into solid meals.
Meals in a Jar provides the step-by-step, detailed instructions needed to create all-natural breakfast, lunch and dinner options that you can keep on a shelf and enjoy at any time.
Mason Jar Lunches features 50 pretty, portable packed lunches, including delicious soups, salads, and pastas. Packing your lunch is one of the best ways to eat healthy and save money. But preparing and packing a lunch isn’t always easy. Mason jars are the perfect solution: They’re durable, adorable, and keep your food sealed and fresh. Packed with full-color photos of each recipe, this book is as gorgeous as the layered lunches themselves. Mason Jar Lunches goes beyond the popular mason jar salad recipes to include a variety of hot and cold meals.
This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. Discover an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more.
This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.
The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky, we find a collection of some of the best tried-and-tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home.
The 37th edition of Ball Blue Book: Guide to Preserving offers 200 pages with beautiful photographs that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving method.
• The ultimate guide for creating your own signature foods
• Learn how to can or use our advanced recipes to expand your knowledge in food preservation
• 75 new recipes for canning, freezing, dehydrating, drying herbs and meal preparation
• Over 500 recipes in total!
The new edition of the Ball Blue Book continues to have its easy to follow recipe format along with step-by-step instructions for new or experienced canners.
400 innovative and enticing recipes including everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads. From the experts, the new bible in home preserving.
In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. For a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.
Thurow explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.
Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!
Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.
Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.
Dehydrating is one of the easiest ways to save food for later or make delicious snacks. Whether you hunt for meat or have a garden full of vegetables you need to preserve, this Dehydrating Starter Kit is perfect for the job. This kit includes one 6-Tray Digital Dehydrator and the book The Beginner’s Guide to Dehydrating Food.
Dehydrators have transitioned from the kitchens of the world's best chefs onto the counters of everyday people, and Dried & True reveals why. There's no dinner party with friends, school lunchbox, or weekend-backpack dry bag that isn't made more delicious and nutritious thanks to a dehydrator. In this book are the secrets of creating who-knew treats: all kinds of jerky, fruit leathers, savory vegetable crisps, flavor-packed powders that add oomph to your cooking, and perfect melt-in-your-mouth meringues.
Don’t toss those leftovers or pitch your beet greens! Eat It Up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday’s roast, even the last lick of jam in the jar are put to good, tasty use.
Drying was one of the earliest methods of preservation humans found to save food from times of bounty to use when food was scarce and it is by far the simplest and most natural way of preserving food.
The concept of drying food is quite simple and this e-handbook takes you from preparing the food for drying to using your dried foods in scrumptious recipes. Chapters include:
With this handy reference guide, you can enjoy the taste of summer all winter long! 31 pages.
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Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.
Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
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Grocery Gardening includes garden planning, planting, preparing, preserving and nutritional information for each of the more than twenty selected edibles. In addition to tips on when to harvest home grown vegetables, the authors offer advice on how to select the freshest produce at the local market, and select complementary ingredients to combine with your home-grown edibles. Jean Ann Van Krevelen, together with her team of food and gardening experts and their community of readers, encourage gardeners and non-gardeners alike to plan meals based on what is in season. Whether you buy local or grow your own, the recipes will delight your family with seasonal freshness. Also included is a chapter on preserving your harvest, with tips for freezing, drying, canning and preserving.