By Trish Sebben-Krupka
Having fun with in the community grown vegetables and fruit year-round hasn't ever been more uncomplicated! "Idiot's courses: Canning and Preserving" makes a speciality of step by step directions with full-color photographs to assist readers of all degrees fast and simply shop meals utilizing a variety of equipment. Dozens of simple canning recipes, with diversifications to make really designated flavors, are incorporated. furthermore, readers will locate easy-to-understand directions on freezing, water-bath canning, strain cooking, root-cellaring, and more.
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Extra info for Canning & Preserving (Idiot's Guides)
Certain fruits, such as apples, ﬁgs, pears, plums, and tomatoes, give off ethylene gas, which causes potatoes to sprout and onions to spoil. Strong-smelling vegetables—such as cabbages, rutabagas, and turnips— are a poor choice for in-home root cellaring. To avoid those odors, store these vegetables in the garage or other outdoor root cellar. 1. Condition Foods with a hard shell, such as pumpkins, should be brought inside for a few days to allow their shells to harden before storing. Carefully trim stems, as breakage will accelerate spoilage.
Then pick, shell, condition, pasteurize, and store—no pretreatment necessary. If beans show any sign of moisture during conditioning, ﬁnish drying them in the dehydrator or in your oven on the lowest setting. Garden peas must be blanched and dried in a dehydrator for best results. You may also use the following method for beans and legumes that have not been ﬁeld dried—just increase the blanching time by 2 minutes. What You’ll Need Peas or beans Pot or blancher Plastic or glass storage containers Heavy-duty storage bags or jars Ice bath Colander or kitchen towels Before You Begin 1.
What You’ll Need Fruit Treatment solution Fruit leather tray or freezer paper-lined drying trays Cornstarch Paring knife Waxed paper or freezer paper Double boiler Blender or food mill Plastic wrap Large, heavy-bottomed saucepan Before You Begin 1. Wash Wash fruits well to remove bacteria, molds, and insects. 2. Prepare treatment solution If you are drying a fruit prone to browning, such as pears and apples, prepare a treatment solution. 75 L) water. 38 Part 2: Drying Food 1. Pit and peel Pit fruits if necessary, peel if desired, and cut into small pieces.
Canning & Preserving (Idiot's Guides) by Trish Sebben-Krupka