Jelly-making, Canning, Pickling, Smoking, Curing, Potting, Freezing, Salting, Crystalizing, DryingBook - 2002
From homemade jams and chutneys to smoked fish and more, this recipe book takes the guesswork and the intimidation out of preserving fruits, meats, and other foods. It gives easy, step-by-step explanations of eleven basic techniques, including drying, curing, salting, pickling, bottling, crystallizing, and freezing. It also includes more than eighty recipes, with master recipes and variations for making preserved foods, plus recipes for using these foods in everything from a Winter Fruit Compote (using dried apple rings) to a savory Squash Soup with Smoked Mussels.
Publisher: London : Quintet Publishing ; New York :$bWiley, c2002.
Characteristics: 159 p. :,col. ill. ;,25 cm.