Canning And Preserving At Home is for anyone who wants to know how to store their own fresh produce for long term use. Whether you want to make jam, pickles, soups or chutneys or freeze or can fresh fruits and vegetables you will find everything you need to know in this book.

Canning and preserving can feel like a bit of a minefield. Many people think of homesteaders and older folk canning away in their kitchen, but increasingly younger people and urban gardeners are interested in preserving the produce they have grown or even making their own healthy preserves from fresh fruit and vegetables bought from the supermarket. This book guides you through the complete process of preserving fresh produce from start to finish. You will learn everything for methods such as freezing, canning, dehydrating, pickling, jamming, making fruit leathers and cordials and more. This complete guide turns you into an expert preserver!

In Canning And Preserving At Home you will discover all of this, plus plenty of recipes and ideas for the kitchen:

• Methods for storing fresh fruits and vegetables correctly to maximize their shelf life
• How to freeze fruits and vegetables and how to double their storage life
• Canning fruits and vegetables
• Drying fruits and vegetables both using a dehydrator and your oven
• Pickling a wide variety of fruits and vegetables
• Making delicious jams and jellies including how to make it set and more
• Making your own chutneys – delicious with meat and cheese
• Preserving vegetables by making delicious, filling home-made soups
• Fruit leathers, cheeses, butters and curds – delicious and slightly unusual methods of preserving a wide variety of fruits
• Ketchups & sauces – superb methods of preserving fresh produce
• Cordials & syrups – save a taste of summer for the winter months with these great preserving ideas

Preserving fresh produce is something anyone can do, you’ll be surprised how easy it is as you follow the step-by-step instructions in this book. It allows you to preserve in-season or freshly picked produce and to keep using it for several months and often up to a year afterwards. It’s a great way to make the most of what you have grown or the fruit trees in your garden. Enjoy your adventure into preserving fruits and vegetables as Canning And Preserving At Home explains all about these exciting techniques.

Discover today how you can preserve fresh fruits and vegetables at home to enjoy them throughout the year.

An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver PatT, and more.

THE ART of PRESERVING ALL KINDS OF Animal and Vegetable Substances FOR SEVERAL YEARS A WORK PUBLISHED BY ORDER OF THE FRENCH MINISTER OF THE INTERIOR, On the Report of the Board of Arts and Manufacturing. BY M. APPERT TRANSLATED FROM THE FRENCH BY ROBERT L. ANGUS

Fermented Foods serves up the history and science behind some of the world's most enduring food and drink. It begins with wine, beer and other heady brews before going on to explore the often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare's possible future. Along the way, readers will learn, among other things, about Roquefort cheese's fabled origins, the scientific drive to brew better beer, and the then-controversial biological theory that saved French wine. Fermented Foods also makes several detours into lesser-known territory - African beers, the formidable cured meats of subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the world's fermented foods.

Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands,preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.

The easiest and safest methods for making delectable preserves in small batches -- all year long.

""Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."" -Chicago Tribune (Review of the prior edition)

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs.

With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.

From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Preserving is an ancient technique, one that speaks to a modern sensibility. Putting you in step with the seasons, you can use up leftovers and rediscover a timeless kitchen craftsmanship - the aspiration of all thoughtful modern cooks. With The Modern Preserver, you can master this mindful approach to the kitchen as you head into the new year. A passionate self-taught preserver, Kylee Newton takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes. Here, she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats. Let The Modern Preserver show you the value in a thoughtful, healthy approach to the kitchen. 'Jam making gets chic... A domestic dream of a book.' Grazia

"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.