The Put 'Em Up! Preserving Answer Book by Vinton, Sherri Brooks -- Read -- Imperial Library of Trantor

Index

Introduction Part 1: Getting Started

Chapter 1: Basics

Why Preserve? Safety

Chapter 2: Sourcing and Storage

Finding Good Food Recipe: White Peach Jam Prolonging Produce

Chapter 3: Prep Work

Kitchen Skills Blanching Peels and Pits Recipe: Raspberry Jelly Making the Most of It Kitchen Tips

Part 2: Preserving Processes

Chapter 4: General Canning

Workspace Equipment Jars Process Recipe: Bread-and-Butter Chips Ingredients When Something’s Gone Wrong What Not to Do Storage

Chapter 5: Boiling-Water Method

Basics Setting Up About pH and Acid Reliable Recipes Recipe: Pickled Okra Filling the Jars Loading the Canner Processing Checking for a Seal

Chapter 6: Pressure Canning

Basics Equipment What to Pressure Can Recipe: Green Beans in Water

Chapter 7: Refrigeration

Recipe: Simple Brine Recipe: Pub Pickles

Chapter 8: Freezing Chapter 9: Drying

Prepping Recipe: Dried Cherries Methods Storage

Chapter 10: Fermentation

Encouraging a Good Ferment Recipe: Classic Fermented Sauerkraut Equipment Ingredients Storage

Chapter 11: Infusions

Recipe: Strawberry Vinegar

Part 3: Putting Your Skills to Work

Chapter 12: Sweet and Savory Spreads

Basics Recipe: Quick Blueberry Jam Recipe: Pan-Roasted Chicken with Raspberry Reduction Equipment Pectin Recipe: Peel-and-Pip Pectin Sugar and Acid Getting a Good Set Troubleshooting

Chapter 13: Pickles

Recipe: Pickling Spice

Chapter 14: Sauces

Recipe: Blueberry Gastrique

Chapter 15: Vegetables Chapter 16: Whole Fruits

Recipe: Pears in Honey Syrup

Chapter 17: Tomatoes and Tomato Products

Recipe: Avalanche Sauce

Metric Conversions Resources

Supplies and Equipment Home Food Preserving Community and Information Local Food Sources and Calendars

Other Storey Titles You Will Enjoy Copyright Share Your Experience!