399 solutions to all your questions : canning, freezing, drying, fermenting, making infusions
First Statement of Responsibility
Sherri Brooks Vinton.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
North Adams, MA
Name of Publisher, Distributor, etc.
Storey Publishing, [
Date of Publication, Distribution, etc.
2014]
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
255 pages : illustrations ; 21 cm
GENERAL NOTES
Text of Note
Includes index."Best-selling author of Put'em up! and Put'em up! fruit."
CONTENTS NOTE
Text of Note
Getting started. Basics ; Sourcing and storage ; Prep work --; Preserving processes. General canning ; Boiling-water method ; Pressure canning ; Refrigeration ; Freezing ; Drying ; Fermentation ; Infusions --; Putting your skills to work. Sweet and savory spreads ; Pickles ; Sauces ; Vegetables ; Whole fruits ; Tomatoes and tomato products.
SUMMARY OR ABSTRACT
Text of Note
Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q & A reference, Sherri answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying, and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.