This book contains all the information you need to learn to safely dry and store food.
Food dehydration is a food preservation technique that can be used by farmers, gardeners, hunters and fisherman to extend the harvest and to put away food for long-term storage. Dried food is great for health food enthusiasts, vegetarians, people on a raw food diet and anyone else looking to add tasty and healthy foods to their diet.
All three of the safe home drying methods are included in this book. Electric dehydration, solar dehydration and oven dehydration are all covered in detail.
This handy guide explains how to dry the following foods: Fruit.Fruit leathers.Vegetables.Meat.Fish.Herbs and spices. 40 fruits and vegetables are covered, including the following: Artichokes.Asparagus.Beets.Broccoli.Cabbage.Carrots.Cauliflower.Celery.Peppers.Corn.Green beans.Mushrooms.Onions.Peas.Potatoes.Tomatoes.Apples.Apricots.Bananas.Berries.Cherries.Citrus fruit.Figs.Grapes.Kiwi.Melons.Papaya.Peaches and nectarines.and more . . . In addition to individual fruits, fruit leathers are also covered in detail, including the following 10 easy and all-natural fruit leather recipes: Applesauce.Apple ginger.Banana berry.Coconut banana pineapple.Grape.Green apple.Peach raspberry.Strawberry.Strawberry banana.Tropical sunrise. Buy "Food Drying: How to Safely Dry and Store Foods" and learn how to dehydrate food today.

What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.

A book containing a step by step guide to making jellies, jams, preserves and conserves. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.

A book containing a wealth of information, recipes and anecdote about canning vegetables written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Home Canning is Fun; Equipment for Home Canning; Methods Explained; Canning - Canning Vegetables; How to Cook Vegetables - Canning; Canning Vegetables; Canning Vegetables 2.

A book containing a wealth of information and recipes about the preservation of meat and fish. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Preliminary Observations; Beef, Salted and Smoked; Pork; Fish, Salted and Smoked; Pottings; Meat Preserved in Tins; Fish Preserved in Tins; Vegetables Pickled in Vinegar; Vegetables Preserved in Salt Water; Consommes, Sauces, and Purees; Vegetables Preserved by Steam, or by Boiling au Bain-Marie.

A book containing a wealth of information, recipes and anecdote about methods used to preserve fruit and vegetables written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include:

2012 Reprint. Exact facsimile of the original editions, not reproduced with Optical Recognition Software. This book comprises seven pamphlets originally published as a consumer service of the United States Department of Agriculture. Covers all aspects of home canning, preserving and Freezing. Profusely illustrated.

A book containing a wealth of information and anecdote about bottling fruit and vegetables. Articles and recipes from various authors are compiled into this comprehensive manual. Contents Include: Bottling Soft Fruit, Bottling Stone Fruit, Bottling Various Fruits and Vegetables, Fruit Bottling, Home-bottled Fruits and How to do them, Bottling or Canning.

A book containing a wealth of information, recipes and anecdote about pickles and relishes written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Pickles and Relishes; Pickles, Sauces, Etc.; Homemade Pickles and Condiments; Pickled Vegetables; Relishes for Winter Use.

A book containing a step by step guide to making drinks, vinegar and fruit syrups. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.

A book containing a wealth of information, recipes and anecdote about candying fruit and vegetables. Contents Include: Glazed and Candied Fruits, Decorative Candies, Potato Caramel, Sweet Potato, Parsnip, Carrot, Bean, Beet, Tomato, Cornlettes, Onion Cold Tablets, Oriental Paste, Stuffed Fruits, Angelique, Miscellaneous.

A book containing a wealth of information, recipes and anecdote about making jams and jellies written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Jams and Preserves; Jam Making at Home; Twelve Hints for Making Jam; Jams: Distinguished, Varied and Even Adventurous; Jam-making; Jams; The Preserving of Fruit - Jams; Jams and Honeys; Jams; Jam Making; Jams; Jam; Jellies: A How-to Guide; The Making of Fruit Jelly; Jelly-Making; Agar Jellies; Fruit Jellies; How to Make Jelly; Jellies; Jellies 2; Jellies and Jams - Jellies; Jellies 3.

A book containing a step by step guide to canning fruit and vegetables. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.

A book containing a wealth of information and recipes about the preservation of meat and fish. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Beef Salted and Smoked; Pork; Fish, Salted and Smoked; Pottings; Meat Preserved in Tins; Tinned Fish; Meats, Poultry and Fish.

This book contains a wealth of information about making marmalade. With both informative articles and delicious recipes, this book is essential for anyone with an interest in the subject.

A book containing a step by step guide to making chutneys, ketchups and relishes with fruit and veg. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.

A book containing a step by step guide to making pickles and pickling fruit and veg. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear.

A book containing a wealth of information, recipes and anecdote about dehydrating food written by various authors. Thoroughly recommended for the modern day cook who wishes to learn the skills of yesteryear. Contents Include: Jams and Preserves; Jam Making at Home; Twelve Hints for Making Jam; Jams: Distinguished, Varied and Even Adventurous; Jam-making; Jams; The Preserving of Fruit - Jams; Jams and Honeys; Jams; Jam Making; Jams; Jam.

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.

Homemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it.

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

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."

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.