Preserving: Putting Up the Season's Bounty - Hardcover

The Culinary Institute Of America

Hardcover

ISBN 10: 0470903732 ISBN 13: 9780470903735

Publisher: Houghton Mifflin Harcourt, 2013

Synopsis

Everything you need to know about home preserving, from The Culinary Institute of America

Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed foods, and if that's not enough, canning and preserving is a fun and rewarding hobby the whole family can enjoy together.

Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.

• Features more than 60 recipes for pickles, jams, marmalades, dried foods, homemade condiments, and more, all accompanied by detailed and simple explanations and instructions
• Covers virtually every kind of food and preserving technique available for home cooks
• Includes beautiful full-color illustrations throughout

Whether you want to explore a fun new hobby, enjoy your homegrown vegetables all year long, or add new techniques to your repertoire, you'll find everything you need to know here. With Preserving, you'll discover just how fun and delicious home canning and preserving can be.

About this title

From the Inside Flap

Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's also a healthier way to eat, without all the additives and preservatives that are found in most processed foods. If that's not enough, canning and preserving is a fun and rewarding hobby that the whole family can enjoy together.

Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.

Unlike other books on the subject that include just the most basic methods, Preserving fully explores the entire range of foods and techniques that are available, giving you far more options than just fruit preserves and pickles. You'll find everything here from canned peaches to kimchi. Illustrated with full-color photography throughout, the book includes more than 60 recipes for pickles, jams, cured and smoked meat, dried foods, and much more.

Beginners will find detailed, illustrated explanations that make every technique simple, while more experienced home preservers will find inspiring new recipes. The book opens with a section of must-have advice on harvesting and selecting the best produce and gathering all the items, ingredients, and equipment you'll need to start, before moving on to explain techniques for preserving, pickling, dehydrating, brining, curing, smoking, and freezing.

Whether you want to explore a fun new hobby, enjoy your homegrown vegetables all year long, or learn creative new techniques to add to your repertoire, you'll find everything you need to know here. With Preserving, you'll discover just how fun and delicious home canning and preserving can be.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

From the Back Cover

Everything you need to know about home preserving, from The Culinary Institute of America

If you find yourself giving away baskets of vegetables from your garden before they spoil, this is the perfect solution for you. From the experts at The Culinary Institute of America, Preserving explains every technique in preserving, canning, and pickling foods, and features vital storage, equipment, and food safety information. Ideal for getting the most out of backyard gardens and local seasonal produce, Preserving is a great way to save money and eat better all year long, with more than 60 recipes for everything from jams and jellies to condiments and cured meats.

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2013
• ISBN 10: 0470903732
• ISBN 13: 9780470903735
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 192