The long-term food storage techniques for nutritious, delicious, lifesaving meals in this book include tips and tricks for preparing shelf-stable foods in your dehydrator. Forget those tasteless K-rations and preservative-filled, prepackaged foods. With this book and a dehydrator, you can quickly and easily convert fresh fruits, vegetables, and meats into a delicious stockpile of tasty foods. The most environmentally sustainable way to utilize your survival garden’s complete harvest, dehydrating is an ideal solution to long-term food storage. Plus, it’s healthy and affordable!
Preserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce stands-preserving tricks for stopping time in a jar. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies and pickles are speedy, too: Some take under an hour, leaving you more time to plan your next batch.
There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers (both newbies and old hands) in every sort of preservation technique imaginable.
This creative collection is a preserving guide and cookbook all in one! It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries and cherries to lemons, quince and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or cook up Grapefruit and Sultana Conserve and incorporate it in Sauteed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!
Package and prepare meals quickly and easily. Just add water! You can take prepackaged meals in a bag on the trail or throw them in the crockpot.
This book includes family dinners, crockpot meals, healthy recipes, snacks, desserts, seasonings, appetizers, and dips, as well as meals and foods for campers, hikers, and backpackers.
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.
Inside you’ll find:
This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. Discover an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more.
The wonderfully inventive recipes in The Complete Book of Pickling feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.
A new edition of an old favorite, The Complete Book of Pickling is full of classic recipes for pickles and chutneys, with inventive twists on old standbys and a brand-new section devoted to fermentation.
Fermentation is one of the hottest restaurant and home kitchen trends of the past three years, gaining popularity because it uses natural foods and offers extensive health benefits. Pickling is one of the oldest and cheapest methods of preserving foods, and now, with the help of step-by-step techniques, anyone can learn how to capture garden or farmers market vegetables at their best for year-round enjoyment.
The 250 easy, inventive, and cost-effective recipes use modern methods and equipment in accordance with food safety standards. Recipes include Kosher Dill Pickles, Pretty Beet and Radish Pickles, Kombucha, Classic Sauerkraut, Clementine Pear Chutney, Pineapple Lime Tomato Salsa, and Smoky Three-Pepper Cucumber Relish.
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.
Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, and generally boost the immune system and contribute to an overall sense of well-being.
Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.
In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses, and tonics that promise to restore vitality.
Learn the simple art of fermentation, enjoy its delicious, vibrant flavors, and watch your health flourish.
Once a staple in homes across the world, and found along every highland, highway, and hedgerow, the forgotten elderberry is making a comeback. Its popularity as medicine is surging, its choice as an edible landscaping plant is growing, and its use for wine-making and crafts is being rediscovered.
Spanning history and geography, The Elderberry Book takes you on an adventure, deepening your appreciation of a plant that has played a crucial role across the world for thousands of years. Through this fun, inspirational, and educational resource, discover:
• Elderberry's amazing history
• Cultivating and foraging, from the balcony to the backyard
• Various traditional food and medicine preparations
• Simple wine-making techniques
• Traditional crafts and tools
This is the definitive guide to the many uses of elderberry; no matter where you are, humankind's oldest plant friend can provide you with anything from syrup to wine to dyes, and more.
Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you’ll need, and step-by-step instructions for both water-bath and pressure canning.
Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing exactly what’s going into the meals you’re serving.
Join the growing number of households who are embracing the pioneer lifestyle. It’s time for you and your family to feel good about food again. This cookbook can help.
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.
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.
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.
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.