Preserving everything : how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more /
Meredith, Leda.
Woodstock, VT : The Countryman Press,
[2014]
How many ways can you preserve a tomato? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything Leda Meredith leads readers--whether newbies or old hands--in every sort of preservation technique imaginable.
Includes bibliographical references (p. 262-264) and index.
Lacto-fermentation -- Boiling water bath canning -- Vinegar pickling -- Sweet preserves -- Pressure canning -- Dehydrating -- Salting and smoking -- Freezing -- Cold storage -- Dairy cultures- yogurt and simple cheese -- Preserving in oil, butter, and other fats -- Preserving in alcohol.
How many ways can you preserve a tomato? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything Leda Meredith leads readers--whether newbies or old hands--in every sort of preservation technique imaginable.
Canning and preserving.