Search Results for "the-joy-of-jams-jellies-other-sweet-preserves"

The Joy of Jams, Jellies and Other Sweet Preserves

The Joy of Jams, Jellies and Other Sweet Preserves

200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits

  • Author: Linda Ziedrich
  • Publisher: ReadHowYouWant.com
  • ISBN: 1458764834
  • Category: Cooking
  • Page: 540
  • View: 7046
DOWNLOAD NOW »
A jar of jam, writes Linda Ziedrich, is a memory brought back to life - a memory of summer's bounty and abundance. With the recipes and techniques in this comprehensive, clear-cut handbook, you can enjoy the sweet taste of the season's fruit all year round. Picture your pantry shelves lined with sparkling, colorful jars of jams, jellies, and other sweet preserves, and imagine the fun and satisfaction of creating these delicious, economical treats.

Savory Jams

Savory Jams

75 Recipes for Jams, Jellies, Preserves, Chutneys, Marmalades, and More

  • Author: Linda Ziedrich
  • Publisher: Harvard Common Press
  • ISBN: 9781558328747
  • Category: Cooking
  • Page: 160
  • View: 8728
DOWNLOAD NOW »
Savory Jams is a great guide for beginners and a hardworking shelf reference for veteran jam makers. From preserving expert Linda Ziedrich, Savory Jams offers dozens of recipes for casual DIY enthusiasts who want easy-to-make refrigerator or freezer jams as well as processed recipes for dedicated canners. The book's 75 recipes range from vegetable-centered, such as Tomato-Dill Jelly and Onion-Raisin Jam, to recipes that combine fruits with savory spices and flavors, such as Kiwi Jam with Chile and Lime and Extra-Spicy Apple Butter. The recipes range from homey and comforting--a traditional Sage Jelly, for example, or a punchy Horseradish Jelly--to innovative and exciting, such as Corncob Jelly with Marigolds or Asian Pear Chutney. Throughout the book, Linda offers authoritative information on subjects that range from how to adjust pectin quantities, to canning safety, to ingredient subsitutions that can be made to accommodate seasonal and regional variations in what is fresh and at hand.

The Joy of Pickling, 3rd Edition

The Joy of Pickling, 3rd Edition

300 Flavor-Packed Recipes for All Kinds of Produce from Garden Or Market

  • Author: Linda Ziedrich
  • Publisher: N.A
  • ISBN: 1558328602
  • Category: Cooking
  • Page: 480
  • View: 1595
DOWNLOAD NOW »
Whether you're making a pint of sauerkraut or a peck of pickled peppers, the Joy of Pickling provides all the tools for pickling success! Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn't just about preserving - it's a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn't hard - as long as you have this comprehensive volume to guide you. This new edition includes 50 new recipes, techniques for preventing yeast and mold growths on fermented pickles, as well as information on the science of pickling. Among the tempting treats you'll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Pickled Whole Watermelons, Quick Pickled Baby Corn, Cranberry Ketchup, Pickled Whole Cabbages, and much, much more.

We Sure Can!

We Sure Can!

How Jams and Pickles Are Reviving the Lure and Lore of Local Food

  • Author: Sarah B. Hood
  • Publisher: arsenal pulp press
  • ISBN: 1551524031
  • Category: Cooking
  • Page: 272
  • View: 1753
DOWNLOAD NOW »
We Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients. The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can! Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.

Pickles and Preserves

Pickles and Preserves

a Savor the South® cookbook

  • Author: Andrea Weigl
  • Publisher: UNC Press Books
  • ISBN: 1469614413
  • Category: Cooking
  • Page: 112
  • View: 8810
DOWNLOAD NOW »
Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.

1,000 Foods To Eat Before You Die

1,000 Foods To Eat Before You Die

A Food Lover's Life List

  • Author: Mimi Sheraton
  • Publisher: Workman Publishing
  • ISBN: 076118306X
  • Category: Cooking
  • Page: 1008
  • View: 7406
DOWNLOAD NOW »
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

The Joys of Jewish Preserving

The Joys of Jewish Preserving

Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day

  • Author: Emily Paster
  • Publisher: N.A
  • ISBN: 1558328750
  • Category: Cooking
  • Page: 160
  • View: 5932
DOWNLOAD NOW »
Learn about one of the most vital subtopics in Jewish cooking: preserved foods Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. The book often highlights holiday cooking, because there are many Jewish readers who cook "Jewish food" only on holidays. Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with trerrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.

The Joy of Pickling

The Joy of Pickling

250 Flavor-packed Recipes for Vegetables and More from Garden Or Market

  • Author: Linda Ziedrich
  • Publisher: Harvard Common Press
  • ISBN: 1558323759
  • Category: Cooking
  • Page: 418
  • View: 8348
DOWNLOAD NOW »
Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-five of the recipes are brand new, and the indispensable pickling primer has been fully updated with the latest in equipment, ingredients, and techniques.

All about Canning and Preserving

All about Canning and Preserving

  • Author: Irma von Starkloff Rombauer,Marion Rombauer Becker,Ethan Becker
  • Publisher: Simon and Schuster
  • ISBN: 0743215028
  • Category: Cooking
  • Page: 128
  • View: 4066
DOWNLOAD NOW »
Employing 150 full-color photos, this authoritative reference shows the best ways to can and preserve in easy-to-follow steps. Featured are some never-before published "Joy of Cooking" secrets.

Small Batch Preserving Made Easy

Small Batch Preserving Made Easy

Freezer and Fridge Jam, Jelly, Marmalade, Preserve and Conserve Recipes

  • Author: Rose Michaels
  • Publisher: CreateSpace
  • ISBN: 9781502815446
  • Category: Cooking
  • Page: 80
  • View: 2282
DOWNLOAD NOW »
ENJOY DELICIOUS PRESERVATIVE-FREE ALL NATURAL JAMS, JELLIES AND MARMALADES STARTING TODAY! Small Batch Preserving Made Easy brings brilliant preserving knowledge to your jam and jelly-ready kitchen. This book administers the essential knowledge you require as you move forward on your frugal preserving adventures, armed with a thick-bottomed pot and a barrel of delicious, shiny fruits. Learn the joys of pectin, the art of the fruit “gelling” process, and how to create interesting, luxurious jellies and jams without the dismal inclusion of preservatives. Red, bursting strawberries, delicious apples and cranberries, brilliant figs and pecans—this preserve book doesn't pull any sweet spreading punches. Furthermore, with this book, you don't require the complicated canning process; simply utilize your ready freezer or fridge for the preservation of your created jams and jellies for up to a year! Delicious, homemade preserves can be yours without complication, without calorie-rich preservatives, and with all the desired joy of fruity sweetness. Don't waste another jelly-less day!SCROLL UP AND CLICK BUY TO ORDER YOUR COPY INSTANTLY