• Complain

DeMent - Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats

Here you can read online DeMent - Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: New York, year: 2018, publisher: Potter;Ten Speed;Harmony;Rodale, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

DeMent Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats
  • Book:
    Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats
  • Author:
  • Publisher:
    Potter;Ten Speed;Harmony;Rodale
  • Genre:
  • Year:
    2018
  • City:
    New York
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Introduction -- Chapter 1 (basic fruits and vegetables) -- Chapter 2 (jams, jellies, preserves, and other sweets) -- Chapter 3 (pickles) -- Chapter 4 (relish, chutney, and salsa) -- Chapter 5 (sauces, butters, and marinades) -- Chapter 6 (juices and soups) -- Chapter 7 (meat and fish) -- Chapter 8 (freeze these) -- Acknowledgments -- Index.;Presents over one hundred techniques for canning and preserving sauces, fruits, and vegetables, and provides recipes using these preserved foods, including corn pudding, endive fig boats, Asian vegetable soup, barbecued pork chops, and caramel pear tarts. --

DeMent: author's other books


Who wrote Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats? Find out the surname, the name of the author of the book and a list of all author's works by series.

Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Contents

acknowledgments

The acknowledgments for this book are a little unusual. Many of the people I need to thank are no longer with us. When I talk to people about the way I cook, I always go back to how I grew up and people regularly comment that it sounds like Im from a time-warped kitchen. My family really did can and freeze obsessively. We sat shelling peas and butterbeans on Saturday nights, watching Fantasy Island, so we could can them on Sunday afternoons. The lessons I learned then are the ones I used to write this book.

So, I need to start by thanking the women who shaped my life from the very beginningmy mama, both grandmothers, my great-grandmother, great-aunts, cousins, and family friends. I love food and cooking traditions because of all of you.

Thank you to the amazing team at Rodale Books for taking Canning and turning it into a work of art. Thank you to my phenomenal editor, Dervla Kelly, for having the vision for a new book on an old subject; to Anna Cooperberg for answering every question and keeping me on track; and to Yeon Kim and team for making jam and pickles look like fine art.

Thank you to my wise and wonderful agent, Leslie Stoker, for constant support, the most helpful feedback, and diligent outreach on my behalf.

Thank you to the marathon list of friends and family, at Coon Rock Farm and around the world, who have helped roast tomatoes or pickle scallions, and fill jars, and stick on labels over the years. All that practice contributed to this gorgeous book.

And, as always, thank you, Richard, for tasting all the best bites of life with me. You make every day better.

Chapter 1 basic fruits and vegetables Lets begin with the basics There are - photo 1
Chapter 1 basic fruits and vegetables Lets begin with the basics There are - photo 2

Chapter 1: basic fruits and vegetables

Lets begin with the basics There are some things that are so delicious in - photo 3

Lets begin with the basics.

There are some things that are so delicious in their natural state that you want to eat them year-round just that wayin their most simple form. The recipes in this section preserve fruits and vegetables in their purest forms and give us a great place to start learning about canning!

peaches

Im starting with peaches because they are my single most favorite thing to eat - photo 4

Im starting with peaches because they are my single most favorite thing to eat cannedstraight out of the jar. They are great as a snack alone or as a wonderful addition to salads and desserts. I make them in pint jars to keep myself from eating a whole quart in one sitting! This recipe uses fruit juice instead of sugar as a base because the canned peaches will be more versatile for later use if they are less sweet. The best ripe peaches, depending on where you live, tend to be available between June and August.

MAKES 78 PINTS

Get your boiling-water-bath canning equipment ready and have your jars sterilized and ready.

8 pounds fresh peaches

3 tablespoons fresh lemon juice

gallon white grape juice

Fill a large bowl with ice water and set it to the side. Bring a large pot of water to a boil. Drop the peaches into the boiling water, making sure they are all submerged. (Work in batches, if necessary.) Blanch the peaches for about 3 minutes, or until you can easily peel the skin off a cooled peach by hand. Using a slotted spoon, carefully transfer the peaches to the ice water. Let them cool in the water for 1 minute.

Using your fingers, quickly remove the skins from all the peaches. Cut the peaches in half, remove the pits, and put the halves in another large bowl. Add the lemon juice and gently stir to evenly coat the peaches (this prevents them from turning brown).

In a large stockpot, bring the grape juice to a boil. While the juice is heating, carefully pack the peach halves into hot, sterilized jars, leaving about 1" of headspace.

Once the juice has reached a rolling boil, carefully ladle or pour the hot juice over the peaches, leaving " of headspace. Gently tap the jars to make sure all the peaches are completely surrounded by liquid and there are no air bubbles. Add more hot juice now if needed.

Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and carefully place the lids and rims on.

Follow your boiling-water-bath canning process and process for 25 minutes, adjusting for altitude based on the chart on .

pears

We have a pear tree an old Bartlett variety that produces more fruit than we - photo 5

We have a pear tree, an old Bartlett variety, that produces more fruit than we can keep up with, so I preserve the fruit as it ripens. The pears can always be baked or frozen, but canning lets you keep some of that fresh pear crunch. This recipe doesnt use sugar, so it gives you more flexibility in how you can use your preserved pears in later recipesas a savory salad, or dinner additions, or sweet pie fillings.

MAKES 4 PINTS

Get your boiling-water-bath canning equipment ready and have your jars sterilized and ready.

6 pounds firm, ripe pears

3 tablespoons fresh lemon juice

Wash, peel, core, and cut the pears into halves or quarters and place in a large bowl. Add the lemon juice and gently stir to evenly coat. Let the pears soak for 2 to 3 minutes.

Meanwhile, bring a large pot of water to a boil.

Pack the pears into hot, sterilized jars. Carefully pour the boiling water over the pears, leaving " of headspace. Gently tap the jars to make sure all the pears are completely surrounded by liquid and there are no air bubbles.

Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and carefully place the lids and rims on.

Follow your boiling-water-bath canning process and process for 25 minutes, adjusting for altitude based on the chart on .

honeyed cherries

We love cherries at our house! We eat them fresh as long as we can and put them up for later use in everything from desserts to duck potpie. Pitting the cherries will take a while, but its worth every minute. The recipe works with sweet and tart cherries.

MAKES 6 PINTS

Get your boiling-water-bath canning equipment ready and have your jars sterilized and ready.

2 quarts fresh cherries

3 tablespoons fresh lemon juice

2 cups honey

4 cups water

Wash and pit the cherries and place in a large bowl. Add the lemon juice and gently stir to coat. Set the cherries aside to soak.

Meanwhile, in a large pot over medium-high heat, bring the honey and water to a boil. Cook over medium heat for 8 to 10 minutes, or until a syrup forms.

Pack the cherries into hot, sterilized jars. Carefully pour the boiling syrup over the cherries, leaving " of headspace. Gently tap the jars to make sure all the cherries are completely surrounded by liquid and there are no air bubbles. Add more syrup now, if needed.

Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and carefully place the lids and rims on.

Follow your boiling-water-bath canning process and process for 25 minutes, adjusting for altitude based on the chart on .

berries

Who doesnt want to keep the flavors of berries around all year long? Berries are a bit of a different beast, though, and need a little more sugar and attention than peaches (). The recipe below will also work by directly substituting blueberries, raspberries, and blackberries. It creates a wonderful filling for pies and cakes or a topping for shortbreads or ice cream.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats»

Look at similar books to Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats»

Discussion, reviews of the book Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.