PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors arebrighter, batch sizes are more flexible, and modern methodsmake the process safer and easier. Eating locally is oneverybodys mind, and nothing is more local than HeirloomSalsa made from vine-fresh tomatoes or a quick batch ofIce-Box Berry Jam saved from the seasons last berries. Evenbeginners who never made peach jam or dill pickles in theirgrandmothers kitchens are eager to pick up preserving skillsas a way to save money, extend the local harvest, andcontrol the quality of preserved ingredients.
The step-by-step instructions in Put ‘em Up will have themost timid beginners filling their pantries and freezerswith the preserved goodness of summer in no time. Anextensive Techniques section includes complete how-to forevery kind of preserving: refrigerating and freezing, air-and oven-drying, cold- and hot-pack canning, and pickling.And with recipe yields as small as a few pints or as largeas several gallons, readers can easily choose recipes thatwork for the amount of produce and time at hand.
Real food advocate Sherri Brooks Vinton offers recipes withexciting flavor combinations to please contemporary palatesand put preserved fruits and vegetables on dinner-partymenus everywhere. Pickled Asparagus and Wasabi Beans aredelicious additions to holiday relish trays; Sweet PepperMarmalade perks up cool-weather roasts; and Berry Bourbon isan unexpected base for a warming cocktail.
The best versions of tried-and-true favorites are all heretoo. Bushels of fresh-picked apples are easily turned intoapplesauce, dried fruit rings, jelly, butter, or evenbrandy. Falling-off-the-vine tomatoes can be frozen whole,oven dried, canned, or made into a tangy marinara. Optionsfor pickling cucumbers range from Bread and Butter Chips andDill Spears to Asian Ice-Box Pickles. Something deliciousfor every pantry!
Recipes Include:
Pickled Asparagus Wasabi Beans Beet RelishBerry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe RumAsian Carrot Slaw Curried Cauliflower Drunken CherriesCherry and Black Pepper Preserves Pickled JalapenosThree-Chili Hot Sauce Preserved Lemons Candied Citrus RindOven-Dried Sweet Corn Bread and Butter Chips Pickled FennelFigs in Honey Syrup Roasted Garlic Butter Grape Leather DillPesto with Feta Martini Onions Ginger and Peach Jam DriedPear Chips Sugar Plums Pickled Ramps Classic Strawberry JamSweet Pepper Marmalade Salsa Verde Oven-Dried TomatoesPickled Watermelon Rind |
Features: - 304 Pages
- Soft Cover
| ISBN Numbers: 9781603425469 (1603425462) |
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