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.

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."

"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.

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.

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.

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

Dig in and get creative with the world's favourite jar! Kilner's classic clip top pressure sealed jars have been around since 1842, but have never been more popular than they are today. Households all over the world trust them to successfully preserve and pickle their fruit and vegetables, but did you know you can cook and store any kind of food or drink in them? In the very first Kilner Cookbook, you will find 100 tasty recipes for: - Classic and creative pickles, preserves, chutneys and jams. - Speedy salad, soup and breakfast recipes, perfect for picnics or on-the-go. - Tempting sweet treats and desserts for sharing and gifting. - Refreshing cordials and tasty cocktails for all-year-round celebrations. - Step-by-step instructions for making your first preserve, sterilising and sealing your jars. Cook it, seal it, enjoy it!

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.

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

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.

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."

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods - all at home with basic equipment that can either be purchased or easily made in the workshop following the detailed instructions provided in this book. The techniques covered here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.

Boozy ice lollies you can make at home. The sun is out, the mercury is finally hitting 30 degees ... what better way to toast the start of summer than with a frozen cocktail - on a stick! With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to GBP40m in the past year, according to Kantar Worldpanel. From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people's appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop. This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.

'A well-thought out concept with invaluable tips for making the most of your time and ingredients.' Rukmini Iyer Step into the clever world of The Ice Kitchen - maximise convenience, cut down on waste and save money and time without sacrificing flavour. The recipes are designed so that half can be eaten at once and the rest stored away in the freezer and recooked straight from frozen. Unlock your freezer's potential with freezer filing, ice cube butters, salvation sauces, and Shivi's magic no-cook Ice Kitchen Jam.

This volume introduces the modern cook to 408 recipes covering pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits. Many of the recipes are designed to be very quick and simple. Many are intended as special delicacies to be savoured with a holiday meal or given as gifts. This book was first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in in step with contemporary interest in natural foods and home gardening. As the popularity of farmer's markets, natural food stores and garden-to-table cookbooks attests, authentic home cooking is a persevering art.

"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.

Everything one needs to know to dehydrate like a pro. Dehydrating is the ultimate way to store food. Not only can you stock your pantry with delicious, nutritious food for just pennies, you can eliminate waste and preserve nutrients. Dehydrating food allows you to store food with no preservatives and no overprocessing, plus it delivers a longer shelf life than canning or freezing. This is clean eating at its best, without the spoilage and waste. The complete guide to drying food plus 398 recipes A-Z entries on how to dehydrate fruits, vegetables, greens, herbs, flowers, and nuts from apples to courgettes How to use the dehydrator to make jerky, fruit leathers and roll-ups, crackers and just-add-water instant meals for home or camping Includes recipes for cooking with dehydrated ingredients from soups to desserts, as well as all-natural baby food and herbal teas Not just for cooking - making one's own infused waters and oils, potpourri, dried wreaths and soap

Chris Bavin brings you an all-encompassing cookbook full of simple and speedy recipes to ensure you save time, cook smart, and eat well! Do you ever find yourself stuck in a rut at mealtimes, never knowing what to cook or where to begin? Then this may be the cookbook for you! BBC TV Chef Chris Bavin is a resourceful homecook, who promises a little efficiency in the kitchen can go a long way! Good Food Sorted is his first solo cookbook, where he shares riveting recipes for a no-fuss approach to healthy eating and home-cooking, which will have the entire family asking for seconds! Dive right in to discover: -Over 100 mouth-watering recipes complemented by stunning photography -Simple 'mini-recipe' ideas encouraging you to save cooking time and food waste -Featuring feasts from around the world to celebrate culinary diversity -Inspiring lifestyle photos of Chris bringing his personality to the pages Learn tonnes of tips and tricks on smart shopping, how to use the freezer well, and batch-cooking those beloved favourite family recipes. Inspiring, easy-to-navigate, and refreshingly practical, Good Food,Sorted is the kitchen companion for time-pressed cooks who want to put wholesome food on the table fast. Including breakfast, lunch, dinner, desserts and snacks, as well as an entire section dedicated to vegetarian recipes, Good Food Sorted redefines home cooking with simple recipe ideas without compromising on finance or flavour! From a posh pot noodle, to microwaved mocha puddings, whether it's baked feta or build-your-own fajitas, this easy cookbook is sure to have something for everyone to love. Jam-packed with top tips on restoring order to your kitchen cupboards, freezing your flavours, and using your cooking time efficiently, Good Food Sorted is a must-have volume for time-pressed families in search of a one-stop cookbook full of deliciously healthy family favourites.

Delicious, healthy, make-ahead batch cook and meal prep recipes to save busy families time and money Modern families are busier than ever. We all want to eat better, stress less and reduce waste - all without spending more than we have to. We want new and exciting recipes that are delicious, healthy and make a change from casseroles and spaghetti bolognese. And we want them to be straightforward, reliable and satisfy even the fussiest of eaters. That's where The Batch Cook Book comes in. This gorgeous cookbook will fit right into your busy lifestyle with mouth-watering new recipes and hints and tips for the best batch and meal prep techniques. Each inspiring chapter is packed with fresh ideas, from preparing key ingredients to whipping up perfectly portioned meals for simple suppers or bold, big-hearted feasts for friends and family. It's a book for every cook. Whether you need to find creative uses for a summer tomato glut, rouse bleary-eyed family members with morning wafts of cinnamon buns or fill your freezer with crunchy drizzle cakes, good-to-go cheese toasties, luscious lasagnes and hearty stews for busy weekends, The Batch Cook Book has you covered.