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Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

 
 
Author
Leda Meredith.
Publisher Countryman  
Format paperback
Product Dimensions 8 x 8 x 0.75 inches
ISBN 9781581572421
Pages/Publication Date 272/2014
Daedalus Item Code 59438
This item is not available.
Description
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, can it, and keep it almost forever, assures Leda Meredith. Milk can be cultured, fermented, or preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Apples can be crunchy chips, cucumbers become pickles, and cabbage, sauerkraut. The food preservation expert at About.com, Meredith provides plenty of canning wisdom and such practical tips as the "spoon test" for knowing when preserves have reached the gel stage, as well as more than 100 recipes, including Green Tomato Chutney, Pear Butter, Turkey Jerky, Radish Kimchi, Feta Cheese, and Brandied Peaches.
 
 
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