Реклама. ООО «ЛитРес», ИНН: 7719571260.
Contents
INTRODUCTION
CHAPTER 1. A Contemporary Perspective
THE REAL CONVENIENCE FOOD
IT’S ONLY NATURAL
BUT IS IT NUTRITIOUS?
A BIT OF HISTORY
WHERE IT BEGAN
WHERE CANNING COMES IN
REALLY GREEN GREENS: A WORD ABOUT SUSTAINABILITY
CHAPTER 2. Planning for Success
WHAT CAN YOU PRESERVE?
WHERE TO START
WHAT WORKS AND WHAT DOESN’T
CHOOSING THE METHOD THAT’S RIGHT FOR YOU
FREEZING AND FLASH FREEZING
WATER-BATH CANNING
PRESSURE CANNING
SPOILAGE: SIMPLE BIOLOGY AND CHEMISTRY
HOW ACID AND HEAT WORK TOGETHER IN FOOD PRESERVATION
HOT STUFF
HOW ACID FITS IN
PUTTING THEM TOGETHER
A FINAL NOTE ON FOOD SAFETY
PLANNING: YOUR KEY TO SUCCESS
STEP 1: WHAT AND HOW MUCH?
STEP 2: WHERE TO GET IT?
STEP 3: WHICH METHOD TO USE?
STEP 4: WHEN’S THE BEST TIME?
STEP 5: EQUIPMENT AND INGREDIENT CHECK
STEP 6: CONSIDER THE LOGISTICS
STEP 7: JUST DO IT!
CHAPTER 3. Freezing: Flexible Food Preservation
WHAT CAN YOU FREEZE?
GENERAL GUIDELINES
EQUIPMENT
FREEZERS AND FREEZER FACTS
FREEZER CONTAINERS
FREEZING FRUITS
PACKING THE FRUIT
DRY PACKING
WET PACKING
Frozen Fruit Recipes
Apple Slices or Rings for Pie
Applesauce
Soft Berries (Raspberries, Blackberries...)—Whole
Firm Berries (Blueberries, Huckleberries...)—Whole
Peaches, Nectarines, and Apricots—Sliced or Halved
Rhubarb—Cut into 1-inch Slices
Strawberries—Whole or Sliced Lengthwise
Frozen Veggie Recipes
Asparagus
Beans—Lima
Beans—Green, Hull, Italian, Purple, Snap, or Wax
Beets
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Corn—Cream Style
Corn—Whole Kernel
Eggplant
Greens—Swiss Chard, Collards, Kale, Spinach
Herbs—Fresh
Mushrooms—Steamed or Sautéed
Peas—Green
Peas—Edible Pod (Snow or Sugar Snap)
Peppers—All Types
Pumpkin and Winter Squash
Summer Squash
Tomatoes—Raw
Tomato Juice or Sauce
Tomatoes—Stewed
AND DON’T OVERLOOK FREEZING…
JAMS AND SAUCES
Strawberry Freezer Jam
BREADS, CAKES, AND PASTRIES
DAIRY AND EGGS
MEATS
FREEZER MEALS
CHAPTER 4. Canning: A Fresh Take on a Favorite Pastime
WHAT CAN YOU CAN?
GETTING READY
EQUIPMENT
CANNERS
WATER-BATH CANNERS
PRESSURE CANNERS
CANNER SAFETY CHECK
JARS, LIDS, AND BANDS
UTENSILS
WHERE TO GET THIS STUFF
WATER-BATH CANNING
PROCESS OVERVIEW
Water-Bath Canning Recipes
Ava’s Applesauce
Apple Juice
Apple Rings
Berries—Whole
Brandied Pears
Cherries
Grape Juice
Peaches, Nectarines, and Apricots
Pears
Plums
Water-Bath Canning Tomato Recipes
Tomatoes—Whole or Halved
Tomatoes—Crushed and Packed in Own Juice
Tomato Juice
Seasoned Tomato Sauce
PRESSURE CANNING
PROCESS OVERVIEW
ABOUT THE RECIPES
Pressure Canning Recipes
Asparagus
Beans—Lima or Butter
Beans—Green, Wax, Snap, Hull, Purple, and Italian
Beets—Whole, Cubed, or Sliced
Carrots—Sliced or Diced
Corn—Whole Kernel
Mixed Vegetables
Peas—Green or English Only
Pumpkin and Winter Squash—Cubed Only
Tomatoes—Stewed
Tomato Pasta Sauce—without Meat
STORE AND ENJOY
WHERE TO STORE
HOW LONG TO STORE
WHEN IT’S TIME TO OPEN
IF SOMETHING DOES GO AWRY
WHAT CAN THE MATTER BE?
HOW WILL I KNOW IF MY FOOD HAS SPOILED?
WHAT DO I DO WITH MY SPOILED FOOD?
CHAPTER 5. Jams, Jellies, and More
SO MANY CHOICES!
THE ESSENTIALS
FRUIT
PECTIN
ACID
SWEETENER
OTHER INGREDIENTS
EQUIPMENT
WHERE AND HOW TO BEGIN
WHAT TO DO AND NOT TO DO
Is It Jam Yet?
LET’S MAKE JAM!
MAKING FREEZER JAMS AND JELLIES WITH ADDED PECTIN
PROCESS OVERVIEW
Freezer Jam and Jelly Recipes
Blackberry, Blueberry, or Red or Black Raspberry Freezer Jam
Grape Freezer Jelly
Peach Freezer Jam
Strawberry Freezer Jam
MAKING COOKED SOFT SPREADS WITH ADDED PECTIN
PROCESS OVERVIEW FOR RECIPES WITH DRY PECTIN
PROCESS OVERVIEW FOR RECIPES WITH LIQUID PECTIN
Recipes for Soft Spreads Using Pectin
JAMS. Apricot Jam
Blueberry Jam
Chocolate Red-Raspberry Jam
Grape Jam
Raspberry Jam
Strawberry Jam
JELLIES. Blackberry Jelly
Crab Apple Jelly
Plum Jelly
CONSERVES, MARMALADES & PRESERVES. Rhubarb Conserve
Strawberry Lemon Marmalade
Peach Preserves
MAKING COOKED SOFT SPREADS WITHOUT ADDED PECTIN
PROCESS OVERVIEW
Recipes for Soft Spreads without Pectin
JAMS. Apricot Jam
Berry Jam
Strawberry Jam
JELLIES. Grape Jelly
Mint Jelly
Spiced Apple Jelly
CONSERVES, MARMALADES & PRESERVES. Blueberry Citrus Conserve
Cherry Marmalade
Pear Preserves with Ginger
MAKING FRUIT BUTTERS
PROCESS OVERVIEW
Fruit Butter Recipes. Apricot Butter
Crab Apple Butter
Peach Butter
Slow-Cooker Apple Butter
IF IT DOESN’T LOOK JUST LIKE THE PICTURE…
PROBLEMS AND SOLUTIONS
REMAKING JAMS AND JELLIES
LABELING AND STORAGE
CHAPTER 6. Pickles, Relishes, Salsas, and Such
IT’S NOT JUST ABOUT PICKLES ANYMORE!
BRINE, FERMENTATION, AND OTHER PICKLE TERMS
FERMENTED PICKLED PRODUCTS
UNFERMENTED PICKLED PRODUCTS
THE ESSENTIALS
PRODUCE
SALT
SPICES AND HERBS
VINEGAR
SWEETENERS
WATER
EQUIPMENT
WHERE AND HOW TO BEGIN
LET’S DO IT!
MAKING UNFERMENTED (FRESH-PACK) PICKLE PRODUCTS
PROCESS OVERVIEW
Fresh-Pack Pickle, Relish, and Salsa Recipes
PICKLES. Kosher Dill Pickles
Sharon and Carol’s Not-Too-Hot Dill Pickles
Sweet Sandwich Pickles
Season’s End Mixed-Vegetable Pickles
RELISHES. Aunt Suzy’s Sweet Holiday Relish
Festive Corn Relish
Beet Relish
SALSAS. Fiesta Salsa
Zesty Tomato/Pepper Salsa
THE REFRIGERATOR-PICKLE. PROCESS OVERVIEW
Refrigerator Pickle Recipes
Lois’s No-Cook Refrigerator Sweet Pickles
Refrigerated Dill Slices
THE CHUTNEY AND SAUCE PROCESS
Chutney and Sauce Recipes
CHUTNEYS. Curried Apple Chutney
Plum Chutney
SAUCES. Ketchup
Southwestern Barbecue Sauce
MAKING FERMENTED (LONG-BRINE) SAUERKRAUT
MAKING SAUERKRAUT
Sauerkraut Recipe
CANNING PICKLED PRODUCTS
IF IT DOESN’T LOOK JUST LIKE THE PICTURE
LABELING AND STORAGE
CHAPTER 7. Recipes from Amish and Mennonite Kitchens
PICKLES AND MORE. Bread and Butter Pickles
Lime Pickles
Red Cinnamon Pickles
Pickled Baby Corn
Spiced Crab Apples
Spiced Pickled Beets
Sweet-Sour Dill Pickles
Sweet Gherkins
RELISH. Chow Chow
Country-Style Hot Dog Relish
Simple Hot Dog Relish
Cucumber Relish
Fruit and Tomato Relish
SAUCES. Gooseberry Ketchup
Chili Sauce
JAMS AND JELLIES. Dandelion Jelly
Strawberry Rhubarb Jam
Blueberry Rhubarb Jam
Heavenly Jam
Zucchini Jam
Tomato Marmalade
Black Currant Preserves
Tomato Butter
APPENDIX. TECHNIQUES
ALL ABOUT BLANCHING
TREATING FOR DISCOLORATION
PREPARING SUGAR SYRUPS
THE ART OF THE JELLY BAG
PHOTO CREDITS
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
INTRODUCTION
CHAPTER 1
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If you live in an urban area and don’t have the space (or, perhaps, the inclination) to grow your own veggies, many urban neighborhoods have bountiful farmers’ markets you can visit.
Of course, you want to be thoughtful about the food that you put into your body and the bodies of those dear to you. While it seems like home food preservation would, by its very nature, be a green, sustainable venture, it’s not always that simple. You need to look beyond the immediacy of your choice—beyond the heart-tugging, high-profile claims of those on the green bandwagon—and look at the entire system of food preservation that you employ. Throughout this book, I will invite you to be thoughtful in your choices and to look at both short-term and long-term implications.
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