Download Canning for a New Generation: Updated and Expanded Edition: by Liana Krissoff PDF

By Liana Krissoff

The revised and accelerated version of the bestselling source for canning and conserving, with 50 new recipes plus all-new sidebars and tips.
In Liana Krissoff’s breakout good fortune, Canning for a brand new Generation, domestic chefs have been brought to a hip, sleek advisor to canning, chock-full of approachable, time-tested, and actual recipes, in addition to fascinating new style pairings. during this up to date and accelerated version, Krissoff comprises 50 new recipes for nutrients renovation as well as her favorites, including:

  • Brandied Cherries
  • Peach Salsa
  • Strawberry Jam
  • Honeyed Bread and Butter Pickles

geared up by means of season, Krissoff’s recipes illustrate clean how you can look after the harvest all year long, utilizing suggestions like water-bath canning which are secure and straightforward to keep on with. The recipes are all created with small-batch yields in brain, for you to entice newbie canners and professional homesteaders alike. Krissoff addresses exact nutrition issues with recipes for low-sugar or sugar-free preserves, in addition to equipment for canning jams and preserves with out pectin. as well as canning recipes, there are old-style fermenting recipes, new freezing recommendations, and recipes on the way to use your canned items to make scrumptious nutrition as soon as you’ve positioned them up.
With 250 attempted and verified recipes, Canning for a brand new iteration: up-to-date and improved Edition is a must-own, crucial reference consultant for informal canners, smooth domestic preservers, and conventional foodstuff preservationists.

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Extra info for Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry

Sample text

If filling with uncooked room-temperature vegetables or fruit (what’s known as “raw pack”), just pack them in the jars, not too tightly unless the recipe says to pack tightly. There should be enough space between the solids for the brine or syrup to flow around them to heat them up evenly as they’re processed. Put the funnel in the mouth of the first jar and ladle in the syrup or brine. Repeat with the remaining jars, then put the lids on and process as below. If filling with hot cooked solid fruit or vegetables, use a slotted spoon to transfer them from the cooking liquid to the jars, then ladle in the hot cooking liquid.

And more strawberries, so easy to pluck from their lush, leafy hiding spots. My daughter, Thalia, and I make several trips to the local U-pick place every year, and we preserve most of them as soon as we get home, saving plenty of the firm, juicy berries to enjoy fresh at every meal for the next few days. It’s so tempting to pick and buy more than I need right away because it’s still cold enough during the day to leave pails and boxes of fruit on the porch rather than trying to find space in the fridge.

When I lived in a minuscule apartment in Manhattan, I would water-bath my filled cans in a stock pot so short that when the water was deep enough to cover the lids of the jars it came to the very top of the pot, which meant I had to watch it every second so that it wouldn’t splash over and extinguish the gas flame. I don’t recommend this. It’s unsafe in myriad ways. Candy thermometer: Any kind will do for jam and jelly making, but after you’ve made a few batches you probably won’t even need it.

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