Preserving Italy
Subtitle: canning, curing, infusing, and bottling Italian flavors and traditions
By: Domenica Marchetti ; photography by Lauren Volo
Contributors: Volo, Lauren, photographer (expression)
Published: 2016
Language: eng
Number of pages: 304
ISBN-13: 9780544611627
Subjects: Canning and preserving; Italian Cooking
Description: Abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Beyond canning and pickling, this book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
Notes: Includes bibliographical references (page 294) and index.
Table of contents: title: Safety; title: Water-bath canning; title: Pressure canning; title: Foods preserved in oil; title: Foods preserved in vinegar; title: Sweet preserves : conserves, jams, jellies, marmalades; title: Tomatoes and sauce; title: Infused oils, vinegars, and condiments; title: Fresh cheeses and simple cured meats; title: Syrups, liqueurs, and fruits preserved in alcohol; title: Confections.