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.

Sauerkraut, Kimchi, Pickles and Relishes is the book that teaches you how to lead a healthier and longer life. There has never been a greater consumer awareness about the food we eat. Our lifestyle has changed, we sit in front of computers or televisions hours every day, nibbling on potato chips and high caloric snacks. We cook less at home as in most cases we warm up commercially prepared foods that we buy in a local supermarket. Consumers are more educated now and are increasingly aware of the link between fat intake, excess weight and heart disease. The benefits of a diet rich in vegetables are well known. Unfortunately, most commercially produced foods are heated and that step eliminates many of the beneficial bacteria, vitamins and nutrients which are so needed by our body. We end up eating a product with a familiar flavor, but with little nutritional value. However, the majority of the healthiest vegetables can be fermented without involving thermal processing. This will not only preserve the original value of the nutrients, but will increase the count of beneficial bacteria, changing the character of the vegetable to a probiotic. Probiotics contain live microorganisms thought to be healthy for the host organism. The best example is sauerkraut which was crucial to the survival of people in harsh winters in Northern Europe. Once its benefits were better understood, it was required to be on board of every sea going vessel, whether commercial or the Royal Navy. This daily serving of sauerkraut had eliminated scurvy disease and saved the lives of countless seamen. What must be stressed here is that only fermented and uncooked sauerkraut exhibits those beneficial characteristics. Sauerkraut, Kimchi, Pickles and Relishes explains in simple terms the fermentation process, making brine, pickling and canning. There is a thorough discussion of the necessary equipment, as well as plans for building your own fermenting containers. You will discover how easy it is to make perfect sauerkraut, kimchi, pickles, chutneys and relishes at home. There is a collection of recipes which were chosen for their originality and educational value. Those recipes plus the description of the processes will enable the reader to understand the subject well enough to create his own recipes.

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.

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 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.

"Preserving Made Easy" is the perfect book for today's busy cooks who still want to prepare and enjoy the homemade goodness of fresh fruits and vegetables. These recipes were selected for their delicious taste and because they are easy to prepare.

Thoroughly tested and perfected, each recipe offers something special--a new twist on an old favorite, a new way to mix and match flavors and tips to make the whole process easier and more fun.

The authors offer delectable recipes for jams, jellies, conserves, pickles, relishes, chutneys, salsas, mustards, marinades, flavored oils and more. Everything you need to delight family and friends is here. Using this book will ensure that your family has only the best and freshest ingredients carefully prepared for their needs.

"Preserving Made Easy" is ideal for first-time users who will benefit from the step-by-step introductions, and for experienced cooks who are just looking for that extra twist that will make the batch memorable.