By Better Homes and Gardens
The must-have consultant to the easiest of retaining, from canning and pickling, to fermenting, freezing, and drying; whole with 1000s of farm-fresh recipes
This is the publication for everybody who desires to shield food—from amateur to pro—with step by step causes of recommendations, starting from the fundamentals of canning to freezing, drying, fermenting, and pickling. Readers can defend a number produce together with culmination, greens, herbs—anything in season should be “put by” to get pleasure from later. integrated are ideas and recipes for jams and jellies, conserves and fruit butters, condiments, dried treats like fruit leathers and veggie chips, and freezer recipes. additionally locate recipes for pickles, sauerkraut, relishes, soups—even syrups. And whilst the tomatoes ripen unexpectedly, try out a bankruptcy on shrewdpermanent how you can defend them.
With the fundamentals coated, the e-book then strikes to creative recipes similar to Honey-Lavender Peaches and Caramel Apple Jam. The specialists at greater houses and Gardens even conceal lower-sugar jelly and jam ideas in addition to no-pectin jams. entire with revealed labels to customize jars, this publication takes readers simply from produce to preserved meals.
Read or Download Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying (Better Homes and Gardens Cooking) PDF
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Additional resources for Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying (Better Homes and Gardens Cooking)
It broke Do yourself a favor and ask the nice fish guys to shuck your oysters for you. Then set them out on a bed of crushed ice, my heart to throw the skin away. So I started doing this, Ad and it’s one of my most popular ideas. en in the deeper half of the shells. Put out wedges of fresh Look in that broiler pan. See that golden fat? That’s lemon and cocktail sauce to season them. schmaltz, or chicken fat, one of the most popular of tra- th Yo ditional cooking fats. Especially if you’re paying the price Yield: 4 servings yo for pasture-raised chickens, do not throw it away!
Cut your half lemon into thin wedges, add one to each plate, then serve. pan—an 8 x 8 inch (20 x 20 cm) should be about right. Put ’em in the oven and let them bake for 5 minutes or so. Yield: 4 servings Pu Pull the mushrooms out of the oven and stuff them with Nutritional Analysis Per serving: 89 calories; 5 g fat; 5 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g net carbs the Chicken-Chutney Spread/Stuffing. Bake for 12 to Ad 15 minutes. pr Sprinkle with the cilantro (if you hate cilantro, use parsley) No and serve hot.
Don’t add anything; just Spinach-Mushroom Omelet mix them up. This is a little complicated for a workday breakfast, but The pan is hot enough when a drop of water thrown in what a great light supper! sizzles right away. Add a little fat, whatever works with the ingredients of your omelet, and slosh it around to cover 2 teaspoons pine nuts (pignolia) the bottom. Now pour in the eggs, all at once. They should 1 sizzle and immediately start to set. When the bottom layer 1 of egg is set around the edges—this should happen quite 1 tablespoon (7 g) oil-packed sundried tomatoes quickly—lift the edge using a spatula or fork and tip the 2 tablespoons (28 ml) olive oil, divided pan to let the raw egg flow underneath.
Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying (Better Homes and Gardens Cooking) by Better Homes and Gardens