Canning and Preserving

A Fresh, Colorful Look at Myriad Methods of Preserving Food

Nonfiction, Food & Drink, Canning & Preserving, Entertaining, Holiday, Reference
Cover of the book Canning and Preserving by Trish Sebben-Krupka, DK Publishing
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Author: Trish Sebben-Krupka ISBN: 9781615645213
Publisher: DK Publishing Publication: June 5, 2014
Imprint: Alpha Language: English
Author: Trish Sebben-Krupka
ISBN: 9781615645213
Publisher: DK Publishing
Publication: June 5, 2014
Imprint: Alpha
Language: English

Enjoying locally grown fruits and vegetables year round is a pleasure that appeals to a large and growing audience worldwide. Many people, however, are intimidated by the idea of getting started with this traditional skill. Using full-color photos of techniques and tools, and step-by-step instructions, Idiot's GuidesĀ®: Canning and Preserving helps readers learn quickly and easily how to store fruits and vegetables for later using various methods. Dozens of basic canning recipes, with variations to make truly unique flavors, are also included. Additional coverage:

- Freezing, which is easier and works well for many kinds of foods

- The water-bath canning method for jams, pickles, salsas, and other high-acid foods

- Pressure-cooking for low-acid foods such as green beans, corn, and potatoes

- Picking for cucumbers and a variety of other vegetables

- Root-cellaring for apples, carrots, potatoes, and more

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Enjoying locally grown fruits and vegetables year round is a pleasure that appeals to a large and growing audience worldwide. Many people, however, are intimidated by the idea of getting started with this traditional skill. Using full-color photos of techniques and tools, and step-by-step instructions, Idiot's GuidesĀ®: Canning and Preserving helps readers learn quickly and easily how to store fruits and vegetables for later using various methods. Dozens of basic canning recipes, with variations to make truly unique flavors, are also included. Additional coverage:

- Freezing, which is easier and works well for many kinds of foods

- The water-bath canning method for jams, pickles, salsas, and other high-acid foods

- Pressure-cooking for low-acid foods such as green beans, corn, and potatoes

- Picking for cucumbers and a variety of other vegetables

- Root-cellaring for apples, carrots, potatoes, and more

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