• THE COMPLETE BOOK OF SMALL-BATCH PRESERVING

    Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand-new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes.

    Item: 3400
  • THE PICKLED PANTRY

    With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of the basics, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.

    Item: 5946
  • THE PREPPER'S CANNING GUIDE

    Affordably stockpile a lifesaving supply of nutritious, delicious, shelf-stable foods. This practical and approachable guide reveals how to amass an emergency food supply filled with your own natural dishes. As a disaster drags on for days, weeks, months, or even years, food scarcity and starvation will fuel people’s desperation. Even preppers will need more than dried beans and rice to survive. With The Prepper’s Canning Guide, learn techniques to take your food storage to the next level.From food safety guidelines to grid failure canning tips, this book will guarantee your family stays safe, secure, and well-fed.

    Item: 8901
  • THE PRESERVATION KITCHEN

    The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

    Item: 6611
  • THE ULTIMATE DEHYDRATOR COOKBOOK

    The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.

    Item: 7641