Canning in the Modern Kitchen

Canning in the Modern Kitchen

Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.

Author: Jamie Dement

Publisher: Rodale Books

ISBN: 9781635652048

Category: Cooking

Page: 224

View: 298

Finally, a guide to canning for the modern cook! Learn new techniques and try more than 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques. Her delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques, including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she’ll include detailed safety information to make your canning journey as smooth as possible.
Categories: Cooking

Tart and Sweet

Tart and Sweet

Tart and Sweet by Kelly Geary and Jessie Knadler is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet ...

Author: Jessie Knadler

Publisher: Rodale Books

ISBN: 9781609613457

Category: Cooking

Page: 240

View: 472

Think You Can't Can? Think Again... The craft of canning has undergone a renaissance, attracting celebrity chefs, home cooks, and backyard gardeners alike. Canned and pickled foods have become a cornerstone of the artisanal food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors. Tart and Sweet by Kelly Geary and Jessie Knadler is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas. With traditional favorites like canned peaches and bread-and-butter pickles as well as more inventive flavor combinations such as kumquat marmalade and pickled ramps, Tart and Sweet offers endless possibilities for creative preserving. In addition, you'll find recipes and inspiration for using your canned goods in delicious and unique ways, from cocktails to cakes. Whether you're assembling a plate of pickled hors d'oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves.
Categories: Cooking

Preserving in Today s Kitchen

Preserving in Today s Kitchen

Demonstrates how to spice up bland dishes by using preserves instead of rich sauces, and features recipes for jellies, chutneys, pickles, and salsas

Author: Jeanne Lesem

Publisher: Holt Paperbacks

ISBN: 0805048812

Category: Cooking

Page: 288

View: 399

Demonstrates how to spice up bland dishes by using preserves instead of rich sauces, and features recipes for jellies, chutneys, pickles, and salsas
Categories: Cooking

The Canning Kitchen

The Canning Kitchen

A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography.

Author: Amy Bronee

Publisher: Penguin Canada

ISBN: 9780143194576

Category: Cooking

Page: 256

View: 891

A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you’ll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you’ll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.
Categories: Cooking

A to Z Canning and Preserving for Total Beginners The Essential Canning Recipes and Canning Supplies Guide

A to Z Canning and Preserving for Total Beginners The Essential Canning Recipes and Canning Supplies Guide

Home canning in a modern kitchen does not need to resemble these stories, nor
should it. With modern canning equipment and a good air conditioner, pressure
canning can be a rewarding experience with minimal discomfort involved.

Author: Lisa Bond

Publisher: SB Books

ISBN:

Category: Cooking

Page: 53

View: 247

Food that last forever Includes links to 50 Healthy Mexican Recipe Videos Preserving food to last through the cold months or packaging or bottling it to travel long distances has long been a concern. Napoleon stated, "An army travels on its stomach." He was referring to the problems involved with transporting sufficient food to keep his men fed. The Napoleonic soldiers were often hungry, thanks to the difficulty of transporting fresh food. Just to show that he was serious about solving this problem, he offered a reward of 12,000 francs to anyone who could come up with a solution. The award was given to Nicholas Appert in 1810. After trying a variety of methods – including attempting to remove air from his glass jars – he devised a method that worked. The food was placed in a glass bottle, then corked and sealed with wax. The glass bottles were then wrapped in canvas, and boiled in water. The result was bottled foodstuffs that could be transported, even though the jars were breakable. Appert published a book titled, The Art of Preserving Animal and Vegetable Substances. Two years later, Brian Donkin found a way to substitute tin for the fragile glass, and the canning industry was born. It made its way to American, where Gail Borden used the technique to preserve milk so it could be transported to the inner cities. There were problems along the way with this journey toward portable food preservation. The first was the sealant used on the cans. The early ones were soldered closed using lead solder. Of course, if you are on a battlefield where you could be shot down at any minute, lead poisoning probably isn't high on your list of worries. Second, it took forty years before anyone invented a can opener. Napoleon's men were forced to use their swords to open the cans, a process that probably didn't do the sword any good, and no doubt was less than satisfactory for getting those cans opened without spilling the contents. Readers might be wondering at this point why modern home canning is usually done in glass jars, following methods that are similar to the ones Appert developed. The answer is somewhat complex. Canning in metal requires more specialized equipment than canning in jars. Once the cans are filled, the lids must be sealed on. The cans will then need to be heated to destroy bacteria. (The first ones were made fifty years before Louis Pasteur did his ground-breaking work, so neither Appert or Donkin knew why it was that some cans would be just fine, while others would spoil. In early canning efforts, if the can was sealed and did not bulge, it was presumed to be safe to eat. No one knew about botulism, that hidden killer that can lurk in an improperly bottled jar of green beans. The equipment for canning in tins is more expensive than that needed to can in glass bottles. It is also easier to see if the food is still good when it is preserved in transparent glass. Incidentally, "can" is short for "canister." As we all know, canisters can be made from all sorts of materials, so if you've ever wondered why foodstuffs preserved in glass jars was said to the "canned," rather than "bottled", that is the explanation. Since this is a book about the very basics of home canning, it only addresses putting up your food in glass. Preserving food in metal cylinders requires a specialized sealer is a technique for experienced food preservers.
Categories: Cooking

Not Your Mama s Canning Book

Not Your Mama s Canning Book

From jams, jellies and preserves to pickles and relishes to drunken fruit and pressure canning, this book has something for everyone. Some recipes will require the use of pressure canners, but not all.

Author: Rebecca Lindamood

Publisher: Page Street Publishing

ISBN: 9781624142673

Category: Cooking

Page: 224

View: 491

Are you interested in learning how to can food or to try new recipes for canning food? Do you enjoy both savory and sweet canned goods? Rebecca Lindamood has the recipes for you! Rebecca will not only teach you how to can food with basic recipes, but she will provide alternative versions to take your canned food flavors up a notch. She will also provide recipes that highlight these unique flavor combinations so you can make use out of every canned good! From jams, jellies and preserves to pickles and relishes to drunken fruit and pressure canning, this book has something for everyone. Some recipes will require the use of pressure canners, but not all. Make your mama proud but don't tell her you can can better than her!
Categories: Cooking

Canning in Glass Jars in School and Institutional Kitchens

Canning in Glass Jars in School and Institutional Kitchens

Scene from Step - saving Kitchen STEP - SAVING KITCHEN , A . ( 2 reels , 16
mm . , sound , color ; released 1948 . 14 minutes . ) The film shows a modern
farm kitchen designed and built by the Bureau of N Human Nutrition and Home ...

Author: Bertha Francis Olsen

Publisher:

ISBN: IND:30000090514351

Category: Canning and preserving

Page: 28

View: 727

Categories: Canning and preserving

Modern Food Service Purchasing Business Essentials to Procurement

Modern Food Service Purchasing  Business Essentials to Procurement

The following methods are discussed in this chapter: commercial and kitchen
canning, vacuum packaging, freezing, and an assortment of drying methods. THE
ADVANTAGES OF CANNING In the modern kitchen, it makes sense to capture
the ...

Author: Robert B Garlough

Publisher: Cengage Learning

ISBN: 9781133168362

Category: Business & Economics

Page: 864

View: 552

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Categories: Business & Economics

Preserving Food without Freezing or Canning

Preserving Food without Freezing or Canning

Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Author: The Gardeners and Farmers of Centre Terre Vivante

Publisher: Chelsea Green Publishing

ISBN: 9781603581790

Category: Cooking

Page: 224

View: 823

Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
Categories: Cooking

All about Canning and Preserving

All about Canning and Preserving

Celebrating the traditional culinary art of canning and preserving, a collection of recipes, both old and new, for jams, jellies, preserves, conserves, marmalades, and pickled, salted, and dried meat and vegetables, features a complete ...

Author: Irma von Starkloff Rombauer

Publisher: Simon and Schuster

ISBN: 9780743215022

Category: Cooking

Page: 128

View: 982

Employing 150 full-color photos, this authoritative reference shows the best ways to can and preserve in easy-to-follow steps. Featured are some never-before published "Joy of Cooking" secrets.
Categories: Cooking

Preserving Wild Foods

Preserving Wild Foods

With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving ...

Author: Raquel Pelzel

Publisher: Storey Publishing

ISBN: 9781603428910

Category: Cooking

Page: 256

View: 851

Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
Categories: Cooking

Ball Canning Back to Basics

Ball Canning Back to Basics

Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance.

Author: Ball Home Canning Test Kitchen

Publisher: Time Inc. Books

ISBN: 9780848755829

Category: Cooking

Page: 272

View: 658

Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.
Categories: Cooking

The All New Ball Book Of Canning And Preserving

The All New Ball Book Of Canning And Preserving

This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or ...

Author: Jarden Home Brands

Publisher: Time Inc. Books

ISBN: 9780848747664

Category: Cooking

Page: 320

View: 406

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Categories: Cooking

Methods of Canning Fruits and Vegetables

Methods of Canning Fruits and Vegetables

In some of the modern houses where there are elevators, the kitchen and laundry
are placed in the top story, greatly to the comfort of all the inmates of the house,
who thus escape all the odors of cooking and washing. Equally with light is ...

Author: H. Blits

Publisher: Applewood Books

ISBN: 9781429010689

Category: Cooking

Page: 532

View: 353

Through the use of hot air and steam, Professor Blits created a method of safely preserving fresh foods. In this 1890 work, he provides instructions on how to do this, as well as how to preserve delicate fruits in syrups or through candying.
Categories: Cooking

Methods of Canning Fruits and Vegetables by Hot Air and Steam

Methods of Canning Fruits and Vegetables by Hot Air and Steam

In some of the modern houses where there are elevators , the kitchen and
laundry are placed in the top story , greatly to the comfort of all the inmates of the
house , who thus escape all odors of cooking and washing Equally with light is ...

Author: H. I. Blits

Publisher:

ISBN: UCD:31175008950035

Category: Canning and preserving

Page: 506

View: 918

Categories: Canning and preserving

Professor H I Blits Methods of Canning Fruits and Vegetables by Hot Air and Steam and Berries by the Compounding of Syrups

Professor H  I  Blits  Methods of Canning Fruits and Vegetables by Hot Air and Steam  and Berries by the Compounding of Syrups

In some of the modern houses where there are elevators , the kitchen and
laundry are placed in the top story , greatly to the comfort of all the inmates of the
house , who thus escape all the odors of cooking and washing . Equally with light
is ...

Author: H. I. Blits

Publisher:

ISBN: UVA:X000662565

Category: Canning and preserving

Page: 523

View: 888

Categories: Canning and preserving

Southern Living Little Jars Big Flavors

Southern Living Little Jars  Big Flavors

With Little Jars, Big Flavors, Southern Living puts its unique spin on the age-old art of home canning, with a casual ease that will engage new and old lovers of homemade preserves.

Author: Editors of Southern Living

Publisher: Time Inc. Books

ISBN: 9780848753894

Category: Cooking

Page: 256

View: 631

With Little Jars, Big Smiles, Southern Living puts its unique spin on the age-old art of home canning, with a casual ease that will engage new and old lovers of homemade preserves. Rustic photography and small-batch recipes lessen the intimidation factor for newbies, while modern flavor twists and canning technique updates pique interest among cooks who already know the perks of preserving: capturing the best produce, knowing exactly what's in the jar, and creating unbeatable flavors. Readers will learn how to safely pickle and can, filling the pantry with little jars that bring big smiles all year round. Features include:100+ reliable canning recipes - delicious and interesting, too! - from the South's most trusted kitchen, all tested and updated to address modern food safety concernsEmphasis on small-batch recipes, so you don't get 20 jars when you only need 4, and you don't have to destroy your kitchen to make a pint of picklesHow to can - helpful Q&As that reveal secrets to canning successA "Puttin' Up Party" Planner for hosting a pickle-and-jam session with friends and familyWays to use those little jars - recipes that utilize the items you've canned: tarts filled with or brushed with your Ginger-Apricot preserves, Bloody Mary drinks with okra you pickled, salads and shrubs with your very own Raspberry VinegarThe best jars for sharing and clever ideas for labeling and packing gift jars
Categories: Cooking

Salt Smoke Time

Salt Smoke Time

Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self ...

Author: Will Horowitz

Publisher: HarperCollins

ISBN: 9780062427113

Category: Cooking

Page: 320

View: 828

A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
Categories: Cooking

English Language Cookbooks 1600 1973

English Language Cookbooks  1600 1973

A Complete Course in Canning; Being a Thorough Exposition. . . Specialties. ...
Fruit and Vegetable Bottling, Pulping, Drying, and Canning (With and Without
Sugar). Fruit Bottling ... Modern Guide to Pressure Canning and Cooking. Modern
 ...

Author: Lavonne B. Axford

Publisher: Gale / Cengage Learning

ISBN: STANFORD:36105036876519

Category: Language Arts & Disciplines

Page: 675

View: 140

Categories: Language Arts & Disciplines

Farm Business News

Farm Business News

G. Foods and Cooking What is a Calorie - G5 Recipes Using All - Bran - G8 100
calorie portions of some com Baking with all - Bran - G9 monly used foods . ...
G12 J. Home Canning How to Prevent Food Spoilage and Questions and
Answers for Home CanBotulinus in Home Canned ... of modern oil stoves
produce fast , throughout 24 hours and ends cold clean cooking heat
inexpensively , " leg - zone .

Author:

Publisher:

ISBN: CORNELL:31924066705611

Category: Agricultural education

Page:

View: 283

Categories: Agricultural education