By Jackie Callahan Parente
Can It!, from the editors of pastime Farm houses, provides readers a latest point of view in this favourite conventional kitchen paintings. because the “eat local” move sweeps the rustic, so too does the recognition of canning and holding the harvest from our personal gardens and pastime farms. choked with approximately two hundred full-color photo and illustrations, Can It! is a close beginner’s advisor that takes the reader step-by-step throughout the means of canning vegatables and fruits. From canning tomatoes and squashes to getting ready home made salsas, relishes, and jellies, this e-book simplifies the approaches in order that even glossy busy humans can locate time to do it themselves, whereas emphasizing cost-saving, sustainability, and foodstuff safety.
The publication starts with a bankruptcy on getting ready and making plans, figuring out which equipment are good for you, and what produce you love adequate to speculate the time to maintain it. The equipment mentioned comprise freezing, flash freezing, water-bath canning and strain canning. the writer, Jackie Callahan Parente is a lifelong canner and stocks her insights, secrets and techniques, and shortcuts for every of those equipment of foodstuff protection. Charts in the course of the booklet element equipment with particular timings, temperatures, and required gear. precis pages (“Process Overview”) supply the reader a point-by-point wrap-up of every strategy with all the vital takeaways.
The bankruptcy on freezing bargains basic instructions on which meals freeze most sensible (and worst) with protection directions and tactics to catch the most up to date flavors from dozens of attainable meals. the writer deals details on freezers, boxes, thawing procedures, energy-saving equipment, and head area necessities. Sidebars supply how one can keep away from and resolve universal difficulties reminiscent of freezer burn, discoloration, texture matters, etc. 3 dozen recipes for freezing vegetables and fruit, together with storing ready goods resembling strawberry jam, creamed corn, and stewed tomatoes. past vegetables and fruit, the bankruptcy additionally offers directions for freezing, breads, pastries, dairy, meat, and entire meals.
The bankruptcy on canning deals info on excessive- and low-acid canning in addition to the diversities among water-bath as opposed to strain canning, with aspect on right use of jars, lids, and bands, number of the perfect utensils, directions for filling the jars, and secure garage. This bankruptcy deals 15 water-bath canning recipes and 12 strain canning recipes for the most well-liked vegetables and fruit (tomatoes, apples, berries, pears, peaches, and more).
The canning approach could be utilized to clean end result and greens in addition to to selfmade condiments and spreads. The bankruptcy “Jams, Jellies, and More” is helping canners slim down the alternatives and provides required historical past for the houses of fruit, pectin, acid, and sweeteners. This bankruptcy bargains over 30 recipes for everyone’s favorites, akin to blueberry jam, grape jam, and peach preserves, plus a few scrumptious unforeseen delights, corresponding to rhubarb preserve, slow-cooker apple butter, and pear ginger preserves. additionally on supply are strategies to in general encountered issues of canning preserves plus labeling and storage.
“Pickles, Relishes, Salsas, and Such” salutes everyone’s favourite condiments, delivering recipes for 20 delectable “jar-ables” and a primer for pickling produce, from salt and brine to adorning the jars. starting with uncomplicated kosher dill pickles and pickled combined greens, the writer deals recipes for summer season and wintry weather relishes, festive, zesty salsas, chutneys, ketchup, sauerkraut and more!
The appendix bargains directions for very important ideas serious to the procedures defined within the publication, together with blanching, treating for discoloration, getting ready sugar syrups, altitude changes, and processing instances. 8 valuable charts for equivalents, conversions, and yields plus an in depth word list, source part, and index whole the amount.
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Extra resources for Can it! Start Canning and Preserving at Home Today
For sweet peppers: Pack whole, halved, sliced, or chopped into containers, leaving a ⁄2-inch headspace. 1 You can also use the CSQF method for these. Pumpkin and Winter Squash Do not blanch pumpkins or squash, but cook them completely (see preparation details). Pumpkins and winter squash store well in a cool, dry place but can also be very convenient when pureed and frozen. 1. Select fully ripe pumpkins and winter squash with hard rinds and stringless, mature meat. 2. Wash and halve them; place them cut-side down in a baking dish ﬁlled with 1⁄4 inch of water, cover the dish loosely, and bake at 375 degrees Fahrenheit until the pumpkin or squash is tender, about 60 minutes.
Indd 57 57 7/20/11 3:55:29 PM Mushrooms—Steamed or Sautéed 1. Use cultivated mushrooms that are fresh and free of spots or decay. 2. Wash the mushrooms thoroughly in cold water. Trim the ends of the stems. If the mushrooms are larger than 1 inch across, slice or quarter them. 3. Steam or sauté the mushrooms in butter, margarine, or olive oil. Steamed mushrooms last longer. Steam whole, button, or quartered mushrooms for 9 minutes, and steam slices for 5 minutes. ✤ For steamed only: Dip the mushrooms for 5 minutes in a solution of 2 cups water and 1 teaspoon of lemon juice or 11⁄2 teaspoons of citric acid.
If the mushrooms are larger than 1 inch across, slice or quarter them. 3. Steam or sauté the mushrooms in butter, margarine, or olive oil. Steamed mushrooms last longer. Steam whole, button, or quartered mushrooms for 9 minutes, and steam slices for 5 minutes. ✤ For steamed only: Dip the mushrooms for 5 minutes in a solution of 2 cups water and 1 teaspoon of lemon juice or 11⁄2 teaspoons of citric acid. Drain them, then steam and drain them again. Cool, then pack them into containers. ✤ For sautéed only: Heat small amounts of the mushrooms in butter, margarine, or olive oil and cook them until they are almost done.
Can it! Start Canning and Preserving at Home Today by Jackie Callahan Parente