Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Home and Farm Food Preservation Authored by William V. Cruess

The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

The cultivation and preservation of celery are explained in this 1860 guide.

Canning and Preserving of Food Products with Bacteriological Technique by Edward Wiley Duckwall, M.S.

Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.

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.

Through practical instructions and recipes, Ola Powell's 1917 book gives the general student or homemaker clear and concise instructions for safely canning and preserving food.

James Breazeale's work teaches the American housewife the skills of canning and perserving in ourder to maximize her impact on the health, economy, and labor of her family.

After providing a detailed explaination of food spoilage, WIlliam Cruess, in his 1918 volume, goes on to provide directions and recipes for the canning and preserving of a variety of food stuffs.

The start of the First World War focused society's attention on the limits of the public food supply and the need for food conservation to support the war-effort. Housewives of all classes, even those with little or no agricultural experience, were called upon to start Victory Gardens. With this call came the question of how to preserve these garden products for use throughout the year. In response, the art of canning and preserving once again came into vogue. To aid housewives with no prior experience in this area, Mary Catherine Hughes published this 1918 work, which provides clear instructions and recipes for canning and preserving using the simplified cold-pack method.

Preserving and pickling the easy, modern way: in small quantities for today's small households. Forget about big jars and hours of work on a hot summer's day. Some recipes call for as few as two ingredients; some don't even require cooking. There are also recipes for beverages, salsas, baked goods, and other desserts using jarred foods as ingredients. Special equipment? Nope. The lingo is defined in a glossary, a source list suggests where to buy wide-stemmed jar funnels (handy but not necessary), pickling lime (a white powder, not fruit) and calorie-reduced pectin.

This 1919 book by Olive Hayes outlines recipes and instructions for the safe and delicious preservation of fresh food products.

We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In "Pickled, Potted, and Canned, " author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken.

From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, "Pickled, Potted, and Canned" gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

"This book is about my relationship with jam, my soul, music, and the world in which I live. When I make jam I slow down, my actions become rhythmical, my thinking clear. The repetitive motions of washing, stirring, pouring, and labeling allow me the space to think about my life -- what it means to be starting over and how I can embrace this stage of my life with vitality and joy."

With warmth and love, Joan Hassol takes us on an evocative journey through raspberry patches, in search of beach plums, down memory's lane, and ultimately to her bed-and-breakfast on Cape Cod, where her jam business, Well Preserved, is in full operation. In over seventy easy-to-prepare recipes -- none of which requires special equipment -- she reveals how to create such goodies as blueberry, wild cherry, and concord grape jams, five-fruit marmalade, pear with frangelico jam, and green tomato chutney, as well as breads, muffins, and cakes to complement the preserves or to serve on their own.

Well Preserved is a jam-making hymnal, a vibrant celebration of nature's rich bounty, as much about the soul as cooking.

Preserve your harvest and create amazing jams, chutneys and preserves out of fruit, vegetables and even flowers from your garden with Thane Prince's Jams and Chutneys. This inspiring recipe book, from much-loved cookery writer and judge Thane Prince is packed with over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a delicious gift. With a tasty mix of traditional preserving recipes, plus plenty of inspiring new ideas, you can pack your cupboards with jellies, marmalades, pickles, chutneys, cordials and relishes for all occasions. With recipes from mango jam to homemade tomato ketchup, and ingredients from raspberries to rose petals, Thane Prince's Jams and Chutneys is the tastiest guide to the art of preserving for the whole family. Perfect for all aspiring jam-makers and cooks, Thane Prince's Jams and Chutneys is the ideal step-by-step guide for anyone looking to create something uniquely delicious. Previous ISBN 9781405329545

This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness. First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. 'I've long treasured my battered, second-hand copy of this book, and now that it has been proudly reissued, others will be able to benefit from it too' Nigella Lawson

Cured meat products arose from the need for preservation in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:

• Sourcing ingredients

• Clear explanations of charcuterie technique

• Creative recipes balancing tradition and invention

• Smoking meats and building your own smoker

The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike―and any home artisan.

Meredith Leigh has worked as a farmer, butcher, chef, teacher, nonprofit executive director, and writer, all in pursuit of sustainable food. She is also the author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore.

This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

Fun, tasty, and flavourful recipes that help you cook for the entire week! Save time and money and make a variety of mouthwatering meals. Author Kim Duke will show you how to make delicious, affordable meals over weekends that can be repurposed for weekday meals. Save time, money and reduce food waste with this batch-cooking guide. Weekly Provisions places variety and fun back into meal prep and seasonal cooking and shows how to spice up leftovers. In this book you'll discover: - Recipes for 12 complete menus - each with a starter, main event, side dish and pudding - followed by creative ideas for turning what's left into new meals during the week - 100 leftover makeovers for breakfast on the go, packed lunches, speedy suppers, and more - How to stock your larder and make a weekly shopping list without food waste - The indulgence of comfort food with an added element of meal planning and purpose Meal preparation can be a tedious weekend task that nobody really wants to do. When you're time-poor and weekdays are filled with work, family, and other activities, cooking new meals can quickly become overwhelming. Weekly Provisions is packed with recipes for 12 complete menus - each with a starter, main event, side dish and pudding - followed by more than 60 creative ideas for turning what's left into new meals and snacks during the week. So say goodbye to sad leftovers and boring batch-cooking, and let chef Kim Duke show you a new way to cook that's easy on your time and money, but big on taste and pleasure!

These retro-style treats are fun to make and fun to eat. Using ingredients you can find at any supermarket, these easy recipes combine something creamy (think Cool Whip, sweetened condensed milk, or cream cheese) with something fruity (if you're feeling lazy, old-school canned fruit is a surprisingly delicious option) or something chocolate. Just mix it up and freeze it. If you're feeling fancy, dump it into a ready-made piecrust before freezing! Recipes include: Frozen Ambrosia Southern Cherry Fluff Orange Cream Fruit Salad Frozen Key Lime Pie Banana Split Salad Great for any occasion, these desserts are real crowd-pleasers.

This beautifully illustrated new cookbook will not only inspire you to try new foods and recipes, it will show you how foods can actively foster a healthier body, encouraging a balanced digestive system and healthy gut. A fascinating discussion of the history, benefits, techniques and tools needed for fermenting, is followed by basic recipes that use age-old methods to culture healthy bacteria to create essential classic ferments such as sauerkraut, kimchi, yogurt and sourdough. The book then goes on to provide further recipes for salads and pickles, drinks and smoothies, soups, main dishes, and breads and treats. Whether it's a super probiotic Cucumber & Kefir Smoothie, a delicious Broccoli Miso Soup or tempting Buckwheat Pancakes, the ancient wisdom of fermented food from around the world will delight your tastebuds and tummy!

"Let's dispense with the usual old notions of preserving," Beth Dooley suggests, leading us into Mette Nielsen's kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen's Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season's produce into a bounty of condiments. From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to "Fit for a Queen Jam"-these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature's finest food. Savory Sweet is not your grandmother's canning cookbook-but it is likely to be your grandchildren's.

"Nature's way of storing fruits, vegetables and preserves."

Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.

This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.

"The Root Cellar Book" provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.

The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include: Classic leek and potato soup
Golden puffed potato puddings
Maple pecan crumble apple pie
Classic carrot cake
Spiced pear butter
Three-onion relish

Root cellars are the best natural way to store food, and this book is the most complete and up-to-date reference available on this time-honored tradition.