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Index
Cover
Title
Contents
Introduction
Chapter One: The Basics of Water-Bath Canning: Answering the Siren Call of Seasonal Abundance
Jam, Confiture, Preserves, Chutney, Sauce, and Conserve
Juice, Jelly, Pie Filling, and Fruit in Syrup
Tomatoes, Salsa, Ketchup, Peppers, and Hot Sauce
Quickles, Refrigerator Pickles, and Shelf-Stable Pickles
Chapter Two: Canning Under Pressure: Groceries You’ll Never Have to Carry Home Again
Stock
Soup
Beans
Vegetables and Chiles
Pantry-Ready Meat and Fish
Chapter Three: Salt, Water, Smoke, and Air: Alchemy in the Kitchen
Preserved Meat and Fish
Salt-Curing
Brining
Smoking
Air-Curing
Chapter Four: Curds and Whey: Why Buy the Cow?
Fresh Cheese Making
Resources
Conversion Tables
Bibliography
Acknowledgments
Index
About the Author
Copyright
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