Food Storage: Preserving Meat, Dairy, and Eggs - Softcover

Gregersen, Susan; Armstrong, David

Softcover

ISBN 10: 1482081210 ISBN 13: 9781482081213

Publisher: CreateSpace Independent Publishing Platform, 2013

Synopsis

.There are a lot of books about food preserving but what sets this book apart is that each food and all the methods for preserving that particular food are described in their own chapters. Turn to the table of contents and find the food you want to preserve, then turn to that page and all the ways you can preserve that particular food are found in that chapter. The book is divided into two sections. Part one is an explanation of all the preserving methods, how to do them, and what you'll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation. Part two begins with meat and works it's way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn't work and why. The next volume, "Preserving Fruits, Nuts, and Seeds" is set up the same way and can also be purchased from amazon.com. The authors are working on the volume, "Preserving Vegetables, Grains, and Beans" and hope to finish it over the winter 2013/2014. The authors live on opposite ends of the country (North and South) and bring some of their own regional flavor to the books, making them interesting as well as informative.

About this edition

• Publisher: CreateSpace Independent Publishing Platform
• Publication date: 2013
• ISBN 10: 1482081210
• ISBN 13: 9781482081213
• Binding: Paperback
• Number of pages: 122