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Can It!, from the editors of Hobby Farm Homes, gives readers
a contemporary perspective on this favorite traditional
kitchen art. As the eat local” movement sweeps the country,
so too does the popularity of canning and preserving the
harvest from our own gardens and hobby farms. Filled with
nearly 200 full-color photograph and illustrations, Can It!
is a detailed beginner’s guide that takes the reader step by
step through the process of canning fruits and vegetables.
From canning tomatoes and squashes to preparing homemade
salsas, relishes, and jellies, this book simplifies the
processes so that even modern busy people can find time to do
it themselves, while emphasizing cost-saving, sustainability,
and food safety.
The book begins with a chapter on preparing and planning,
deciding which methods are right for you, and what produce
you like enough to invest the time to preserve it. The
methods discussed include freezing, flash freezing,
water-bath canning and pressure canning. The author, Jackie
Callahan Parente is a lifelong canner and shares her
insights, secrets, and shortcuts for each of these methods of
food preservation. Charts throughout the book detail methods
with specific timings, temperatures, and required equipment.
Summary pages (Process Overview”) give the reader a
point-by-point wrap-up of each technique with all of the
important takeaways.
The chapter on freezing offers general guidelines on which
foods freeze best (and worst) with safety instructions and
processes to capture the freshest flavors from dozens of
possible foods. The author offers information on freezers,
containers, thawing processes, energy-saving methods, and
head space requirements. Sidebars offer ways to avoid and
solve common problems such as freezer burn, discoloration,
texture issues, and so forth. Three dozen recipes for
freezing fruits and vegetables, including storing prepared
items such as strawberry jam, creamed corn, and stewed
tomatoes. Beyond fruits and vegetables, the chapter also
gives instructions for freezing, breads, pastries, dairy,
meat, and complete meals.
The chapter on canning offers information on high- and
low-acid canning as well as the differences between
water-bath versus pressure canning, with detail on proper use
of jars, lids, and bands, selection of the right utensils,
instructions for filling the jars, and safe storage. This
chapter offers 15 water-bath canning recipes and 12 pressure
canning recipes for the most popular fruits and vegetables
(tomatoes, apples, berries, pears, peaches, and more).
The canning process can be applied to fresh fruits and
veggies as well as to homemade condiments and spreads. The
chapter Jams, Jellies, and More” helps canners narrow down
the choices and offers required background for the properties
of fruit, pectin, acid, and sweeteners. This chapter offers
over 30 recipes for everyone’s favorites, such as blueberry
jam, grape jam, and peach preserves, plus some delicious
unexpected delights, such as rhubarb conserve, slow-cooker
apple butter, and pear ginger preserves. Also on offer are
solutions to commonly encountered problems with canning
preserves plus labeling and storage.
Pickles, Relishes, Salsas, and Such” salutes everyone’s
favorite condiments, offering recipes for 20 delectable
jar-ables” and a primer for pickling produce, from salt and
brine to decorating the jars. Beginning with basic kosher
dill pickles and pickled mixed veggies, the author offers
recipes for summer and winter relishes, festive, zesty
salsas, chutneys, ketchup, sauerkraut and more!
The appendix offers instructions for important techniques
critical to the processes described in the book, including
blanching, treating for discoloration, preparing sugar
syrups, altitude adjustments, and processing times. Eight
helpful charts for equivalents, conversions, and yields plus
an extensive glossary, resource section, and index complete
the volume.