By Trish Sebben-Krupka
Having fun with in the neighborhood grown fruit and veggies year-round hasn't ever been more straightforward! "Idiot's publications: Canning and Preserving" makes a speciality of step by step directions with full-color images to aid readers of all degrees speedy and simply shop nutrients utilizing quite a few equipment. Dozens of simple canning recipes, with diversifications to make actually special flavors, are incorporated. additionally, readers will locate easy-to-understand directions on freezing, water-bath canning, strain cooking, root-cellaring, and more.
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Additional info for Canning & Preserving (Idiot's Guides)
Example text
Plus, it’s nice to have a few meals planned out and ready to go in the freezer. When using frozen prepared foods, defrost them in the refrigerator overnight, or simply cook frozen foods over low heat or in the oven. Always insulate prepared foods with several layers of wrap to prevent freezer burn. 5 cm) headspace to allow for expansion. 1. Prepare food Cook stock, sauce, or soup according to the recipe, undercooking slightly to compensate for reheating. Assemble casseroles with cooked components, but do not bake.
Prick firm berries, such as cranberries, with a sharp needle or skewer to check the skins. You can dry very small fruit, such as blueberries, without checking. 2. Dry Arrange berries in single layers on drying trays. Dry at 125°F to 140°F (52°C to 60°C) until most of the moisture has been removed but berries remain pliable, about 12 hours. 4. 75°C) for 48 hours. 3. Condition Cool. Pack loosely into large plastic or glass containers, and seal tightly. Shake or stir once a day; if any moisture appears, return berries to the dehydrator until they have dehydrated sufficiently, and repeat the process.
Wash Wash herbs in several changes of cold water to ensure they are clean and insect free. 2. Tie and hang Tie herbs in bunches with kitchen twine, and hang in a warm, dry place out of direct sunlight. For tender herbs, suspend herb bunch inside a bag. Use a bag with handles, or punch holes in a paper lunch sack. 3. Store Once herbs have dried completely, remove the leaves from the stems, and store in tightly sealed glass jars. Use within 1 year. Herb Blends I love to mix complementary herbs and tie them together in bundles to make herb blends.