The Preserving Answer Book: Expert Tips, Techniques, and Best Methods for Preserving All Your Favorite Foods

by Sherri Brooks Vinton

Overview

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. Whether you’re new to preserving or just looking to refresh your memory at the start of the season, whether you want to know the difference between jam and jelly or which varieties of tomatoes are best for canning, you’ll find the information and confidence you need with this kitchen companion in hand. 

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

Product Details

ISBN-13:	9781635864212
Publisher:	Storey Publishing, LLC
Publication date:	03/02/2021
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	256
Sales rank:	316,989
File size:	8 MB

About the Author

Sherri Brooks Vinton is the author of Put ’em Up!, Put ’em Up! Fruit, and The Preserving Answer Book. Vinton began her food career on the back of a motorcycle. A cross-country ride brought her face-to-face with the negative impacts of industrial agriculture and compelled her to begin a quest for food raised with integrity. Since then, her books, appearances, and hands-on workshops have taught countless eaters how to find, cook, and preserve local, seasonal food. Whether developing content, organizing events, or consulting with clients, Vinton is always working to find her next great meal. To learn more, visit sherribrooksvinton.com.

Table of Contents

Introduction
Part 1: Getting Started
1 Basics
   Why Preserve? - Safety
2 Sourcing and Storage
   Finding Good Food - Recipe: White Peach Jam - Prolonging Produce
3 Prep Work
   Kitchen Skills - Blanching - Peels and Pits - Recipe: Raspberry Jelly - Making the Most of It - Kitchen Tips
Part 2: Preserving Processes
4 General Canning
   Workspace - Equipment - Jars - Process - Recipe: Bread-and-Butter Chips - Ingredients - When Something's Gone Wrong - What Not to Do - Storage
5 Boiling-Water Method
   Basics - Setting Up - About pH and Acid - Reliable Recipes - Recipe: Pickled Okra - Filling the Jars - Loading the Canner - Processing - Checking for a Seal
6 Pressure Canning
   Basics - Equipment - What to Pressure Can - Recipe: Green Beans in Water
7 Refrigeration
   Recipe: Simple Brine - Recipe: Pub Pickles
8 Freezing
9 Drying
   Prepping - Recipe: Dried Cherries - Methods - Storage
10 Fermentation
   Encouraging a Good Ferment - Recipe: Classic Fermented Sauerkraut - Equipment - Ingredients - Storage
11 Infusions
   Recipe: Strawberry Vinegar
Part 3: Putting Your Skills to Work
12 Sweet and Savory Spreads
   Basics - Recipe: Quick Blueberry Jam - Recipe: Pan-Roasted Chicken with Raspberry Reduction - Equipment - Pectin - Recipe: Peel-and-Pip Pectin - Sugar 
   and Acid - Getting a Good Set - Troubleshooting
13 Pickles
   Recipe: Pickling Spice
14 Sauces
   Recipe: Blueberry Gastrique
15 Vegetables
16 Whole Fruits
   Recipe: Pears in Honey Syrup
17 Tomatoes and Tomato Products
   Recipe: Avalanche Sauce
Metric Conversions
Resources
   Supplies and Equipment - Home Food Preserving Community and Information - Local Food Sources and Calendars
Index