By Trish Sebben-Krupka
Having fun with in the community grown vegetables and fruit year-round hasn't ever been more straightforward! "Idiot's courses: Canning and Preserving" makes a speciality of step by step directions with full-color pictures to assist readers of all degrees speedy and simply shop nutrients utilizing numerous tools. Dozens of uncomplicated canning recipes, with adaptations to make really particular flavors, are incorporated. furthermore, readers will locate easy-to-understand directions on freezing, water-bath canning, strain cooking, root-cellaring, and more.
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Extra info for Canning & Preserving (Idiot's Guides)
5. Pack and store Cool berries completely before storing. Pack tightly without crushing in glass or plastic containers or heavy-duty storage bags. Use within 1 year. ” Fruit leathers can be made from both fresh and home-canned fruit. Try apples, pears, peaches, berries, grapes, citrus fruits, cherries, or bananas. What You’ll Need Fruit Treatment solution Fruit leather tray or freezer paper-lined drying trays Cornstarch Paring knife Waxed paper or freezer paper Double boiler Blender or food mill Plastic wrap Large, heavy-bottomed saucepan Before You Begin 1.
Use large plastic or glass containers to pack the food, and cover it tightly. You then shake the containers each day for a week to redistribute any remaining moisture. Storage bags or containers Once food has been dried, it will last longest when stored in airtight bags or containers. Pack food tightly, remove excess air, and food will keep several months. For longer storage (up to several years), store the packaged dried foods in the freezer. Pot or blancher Blanching before dehydrating deactivates enzymes that promote spoilage and kills bacteria and insect eggs that may be present.
Try any of the following herb blends: Poultry Seafood Italian Provençal Thyme Tarragon Sage Chervil Parsley Tarragon Oregano Thyme Basil Rosemary Tarragon Parsley Thyme Fennel fronds Air-Drying Herbs 53 Drying Herbs in a Dehydrator Tender herbs, such as basil, chervil, lemon balm, verbena, and mints, have high moisture content and are best when dried quickly. You can use a dehydrator to easily accomplish this task. What You’ll Need Herbs Paper towel Jars Before You Begin 1. Wash Wash herbs well in several changes of cold water.
Canning & Preserving (Idiot's Guides) by Trish Sebben-Krupka