Catalog Search Results
Author
Language
English
Formats
Description
Once considered a lost art, canning is experiencing a revival. Well Preserved: Small Batch Preserving for the New Cook makes canning accessible-all you need is a little time, a little know-how and some beautiful fresh produce to enjoy homemade jams, pickles, relishes and chutneys all year round. It's healthier, too: homemade preserves generally have a lower salt and sugar content than those found at the grocery store. Well Preserved covers everything...
Author
Language
English
Formats
Description
In Liana Krissoff's breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including:
• Brandied Cherries
• Peach Salsa
• Strawberry Jam
• Honeyed Bread and Butter...
Author
Language
English
Formats
Description
Preserve the harvest with WECK, the company that introduced preserving in glass jars. Food preservationist Stephanie Thurow has teamed up with the canning experts at WECK to show readers how to preserve throughout the year with WECK jars. The J. WECK Company has made aesthetically beautiful all-glass home canning jars for one hundred years. Never before offered, Stephanie has created a step-by-step guide to preserving with WECK jars and has developed...
Author
Language
English
Formats
Description
Written by the founder of Blue Chair Fruit, this cookbook provides nearly 120 original recipes organized around the seasons. Recipes range from the more straightforward, such as plum jam, to the more complex, such as strawberry-blood orange marmalade with rosemary.
Author
Language
English
Formats
Description
"If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire. A deep dive into multiple methods of home preserving, this book features unexpected...
Author
Language
English
Formats
Description
Did your tomato plant produce twice as many tomatoes as you'd planned? Grow too much cabbage? Harvest too many blueberries? If so, here is practical advice on how to bottle, dry, freeze, and even salt home-grown fruits and vegetables. Discover extra storage space in your home or learn how to convert a shed or garage to store your tasty products. Learn how to make chutneys from fruit; pickles from cucumbers; and ciders, jams, and even ketchup from...
11) Cured meat, smoked fish & pickled eggs: recipes and techniques for preserving protein-packed foods
Author
Language
English
Formats
Description
"Jerky is a popular and delicious way to add protein to your diet -- but all the artisanal varieties showcasing locally raised meats and specialty flavours mean purchasing it can get expensive. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty creative recipes highlight the range of specialty...
Author
Language
English
Formats
Description
The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel & Parsley Relish (sweetened with fruit juice).
Author
Language
English
Description
A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads "This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam -- organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet -- the kind of jam you eat with a spoon. The Sqirl Jam...
14) Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen
Author
Language
English
Formats
Description
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce...
Author
Language
English
Formats
Description
Seed to Table focuses on how to feed your family with nutritious foods from your own outdoor, home and/or kitchen garden. Whether you live in a city or in the country, this book gives you tools on effective growing techniques, seed starting methods, and garden maintenance. Organic gardening for every individual style! Have fun while you create your own gardening system whether it be for a container garden or a kitchen garden. Try out big and small...
Author
Language
English
Description
In this comprehensive guide, expert author Sherri Brooks Vinton answers the home preserver's most commonly asked questions about every aspect of food preservation, from refrigeration and freezing to canning, drying, and fermenting all kinds of fruits and vegetables. She also offers tips and techniques for setting up your kitchen, choosing the preserving process that best suits your needs, making equipment and ingredient substitutions, and much more....
Author
Pub. Date
[2016]
Language
English
Description
Abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Beyond canning and pickling, this book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
18) The art of preserving: ancient techniques and modern inventions to capture every season in a jar
Author
Pub. Date
2021.
Edition
[New and updated edition].
Language
English
Description
Chef Emma Macdonald discusses and provides recipes for canning and preserving food.
Sustainable, low-waste and delectable, preserved food is indispensable to any modern kitchen. Macdonald and Tee show you how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers. They cover time-honoured concoctions, as well as some modern combinations that will make your gift of homemade jam or chutney gratefully received. -- adapted from...
Interlibrary Loan
Didn't find what you need? Items not owned by Main Library Alliance members might be available in other libraries across New Jersey. You can search JerseyCat and place a request for the item to be sent to your library.
If your library doesn't permit JerseyCat requests or the item can't be found, you can also contact your library for assistance.Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request