Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying (Better Homes and Gardens Cooking)
Format: PDF / Kindle (mobi) / ePub
This is the book for everyone who wants to preserve food—from novice to pro—with step-by-step explanations of techniques, ranging from the basics of canning to freezing, drying, fermenting, and pickling. Readers can preserve a range of produce including fruits, vegetables, herbs—anything in season can be “put by” to enjoy later. Included are techniques and recipes for jams and jellies, conserves and fruit butters, condiments, dried treats like fruit leathers and veggie chips, and freezer recipes. Also find recipes for pickles, sauerkraut, relishes, soups—even syrups. And when the tomatoes ripen all at once, check out a chapter on smart ways to preserve them.
With the basics covered, the book then moves to inventive recipes such as Honey-Lavender Peaches and Caramel Apple Jam. The experts at Better Homes and Gardens even cover lower-sugar jelly and jam options as well as no-pectin jams. Complete with printed labels to personalize jars, this book takes readers easily from produce to preserved food.
to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). PER 1 CUP: 63 cal., 1 g fat (0 g sat. fat), 4 mg chol., 826 mg sodium, 13 g carb., 2 g fiber, 3 g pro. * * * BROTH IS BEST You might notice that all of the soup recipes on these pages are broth-based, with the only creamy soups being made from vegetables that are pureed (see note). The USDA does not recommend adding milk, cream, flour, or other thickeners to home-canned
colander set in a sink. Rinse with cold water and drain again. Pat vegetable slices dry with paper towels. 2. In a large bowl combine vegetable slices and the salt; toss to coat. Arrange in a single layer on mesh-lined dehydrator trays. 3. Dehydrate at 135°F for 8 to 10 hours or until dry and crisp, shifting trays as necessary to dry chips evenly. (Timings may vary depending on the air humidity and the amount of moisture in the vegetables.) If desired, sprinkle with additional salt. *TIP: Use
kiwifruits, sugar, and lime peel. Let stand for 10 minutes, stirring occasionally. 2. Meanwhile, in a small saucepan combine lime juice and the water. Stir in the pectin. Bring to boiling over high heat. Boil hard for 1 minute, stirring constantly. Add pectin mixture to the fruit mixture, stirring about 3 minutes or until sugar dissolves and mixture is not grainy. 3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24
PICK THE RIGHT POT The best pots for cooking jam are made of stainless steel or enamel-coated cast iron. Bare cast iron or aluminum can react with acidic foods and create off flavors or leach a metallic flavor into your jam. LOWER-SUGAR SPICED RASPBERRY POMEGRANATE JAM POMEGRANATE SEEDS GIVE THIS SWEET-TART JAM A PLEASANT CRUNCH. * * * PREP: 20 MINUTES PROCESS: 10 MINUTES MAKES: 7 HALF-PINTS * * * 5 pints fresh raspberries 4 cups sugar 1 teaspoon ground allspice 1
juice 1 1.75-ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin 4½ cups sugar ¼ cup pink peppercorns, lightly crushed 1. In a 5-quart heavy pot combine wine, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and peppercorns. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. 2. Ladle hot jelly into hot