Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying (Better Homes and Gardens Cooking)
Format: PDF / Kindle (mobi) / ePub
This is the book for everyone who wants to preserve food—from novice to pro—with step-by-step explanations of techniques, ranging from the basics of canning to freezing, drying, fermenting, and pickling. Readers can preserve a range of produce including fruits, vegetables, herbs—anything in season can be “put by” to enjoy later. Included are techniques and recipes for jams and jellies, conserves and fruit butters, condiments, dried treats like fruit leathers and veggie chips, and freezer recipes. Also find recipes for pickles, sauerkraut, relishes, soups—even syrups. And when the tomatoes ripen all at once, check out a chapter on smart ways to preserve them.
With the basics covered, the book then moves to inventive recipes such as Honey-Lavender Peaches and Caramel Apple Jam. The experts at Better Homes and Gardens even cover lower-sugar jelly and jam options as well as no-pectin jams. Complete with printed labels to personalize jars, this book takes readers easily from produce to preserved food.
Soup Posole Verde VEGETABLE SOUPS Garden Vegetable Soup Moroccan Carrot Soup Roasted Root Vegetable Soup Sweet Corn and Kale Soup Sweet Potato and Leek Soup TIPS beans, dried, in canning broth vs. milk and cream carrots, for canning creamed soups, serving extra, storing hominy vs. pasta jars, filling jars, preparing for pressure canning pressure-canned soup, serving recipes, designed for canning recipes, preparation for canning stocks, straining and removing fat SOUPS,
trimmed and cut into 2-inch pieces 4½ teaspoons salt 1. Heat oil in an extra-large skillet or Dutch oven over medium-high heat. Add mushrooms and cook for 10 minutes, stirring occasionally. Stir in shallots, sherry, and garlic. Continue cooking for 10 to 14 minutes or until most of the juices have evaporated, stirring occasionally. Stir in lemon juice. Set aside. 2. In a large saucepan combine the water, vinegar, and thyme. Bring to boiling. 3. Pack ½ cup mushroom mixture and 1 cup beans
ripe apricots 4½ cups water 3 3-inch sprigs fresh rosemary 1 1.75-ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin 7½ cups sugar 8 small sprigs fresh rosemary (optional) 1. Stem, pit, and coarsely chop apricots. Measure 18 cups chopped apricots. In a 6- to 8-quart pot combine the chopped apricots, the water, and the 3-inch rosemary sprigs. Bring to boiling; reduce heat. Cover and simmer gently about 20 minutes or until apricots are soft; cool
headspace. Wipe jar rims; adjust lids and screw bands. 5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. *TIP: Before using pickling cucumbers, thoroughly scrub them with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off blossom ends. Use a mandoline to create perfectly even cucumber slices. If pickling cucumbers are not available, use regular
evenly among jars and maintaining the ½ -inch headspace. Wipe jar rims; adjust lids and screw bands. 5. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand for 3 weeks before serving. If desired, serve topped with fresh cilantro. PER ¼ CUP: 51 cal., 1 g fat (0 g sat. fat), 0 mg chol., 221 mg sodium, 10 g carb., 0 g fiber, 2 g pro. PACK LIGHT Most vegetables shrink during