Preserving: Putting Up the Season's Bounty
Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's also a healthier way to eat, without all the additives and preservatives that are found in most processed foods. If that's not enough, canning and preserving is a fun and rewarding hobby that the whole family can enjoy together.Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.Unlike other books on the subject that include just the most basic methods,Preservingfully explores the entire range of foods and techniques that are available, giving you far more options than just fruit preserves and pickles. You'll find everything here from canned peaches to kimchi. Illustrated with full-color photography throughout, the book includes more than 60 recipes for pickles, jams, cured and smoked meat, dried foods, and much more.Beginners will find detailed, illustrated explanations that make every technique simple, while more experienced home preservers will find inspiring new recipes. The book opens with a section of must-have advice on harvesting and selecting the best produce and gathering all the items, ingredients, and equipment you'll need to start, before moving on to explain techniques for preserving, pickling, dehydrating, brining, curing, smoking, and freezing.Whether you want to explore a fun new hobby, enjoy your homegrown vegetables all year long, or learn creative new techniques to add to your repertoire, you'll find everything you need to know here. WithPreserving, you'll discover just how fun and delicious home canning and preserving can be.Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.