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The Resource The complete guide to food preservation : step-by-step instructions on how to freeze, dry, can, and preserve food, by Angela Williams Duea

The complete guide to food preservation : step-by-step instructions on how to freeze, dry, can, and preserve food, by Angela Williams Duea

Label
The complete guide to food preservation : step-by-step instructions on how to freeze, dry, can, and preserve food
Title
The complete guide to food preservation
Title remainder
step-by-step instructions on how to freeze, dry, can, and preserve food
Statement of responsibility
by Angela Williams Duea
Creator
Subject
Genre
Language
eng
Summary
Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing
Member of
Cataloging source
DLC
http://library.link/vocab/creatorDate
1966-
http://library.link/vocab/creatorName
Williams Duea, Angela
Dewey number
641.4
Illustrations
illustrations
Index
index present
LC call number
TX601
LC item number
.W55 2011
Literary form
non fiction
Nature of contents
bibliography
Series statement
Back to basics cooking
http://library.link/vocab/subjectName
  • Food
  • Food
Label
The complete guide to food preservation : step-by-step instructions on how to freeze, dry, can, and preserve food, by Angela Williams Duea
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Introduction (A history of preserving food (Safe preservation methods -- Acidic and alkaline foods : acid matters! -- Growing produce for preserving -- Vegetable harvesting guide -- Fruit harvesting guide -- Herb harvesting guide -- Selecting food at a store) -- 1. How to can foods (A glossary of canning terms (Caning tools -- Canning jars -- Jar cleaning and preparation) -- Canning guidelines (Hot pack vs. raw pack -- Headspace -- Altitude adjustments -- Boiling water bath canners -- How to use a water bath canner : instructions courtesy of the USDA -- Pressure cookers -- Using pressure canners : instructions courtesy of the USDA -- Cooling jars -- Testing jar seals -- Reprocessing unsealed jars -- Storing jars) -- What to can? (Preparing pickled and fermented foods -- Pickling ingredients -- Pickles with reduced salt content -- Firming agents -- Preventing spoilage -- Preparing butters, jams, jellies, and marmalades -- Ingredients -- Jams and jellies with reduced sugar -- Preventing spoilage -- Methods of making jams and jellies -- Canned foods for special diets -- Canning without sugar -- Canning without salt (reduced sodium) -- Canning fruit-based baby foods -- How much should you can?)) -- 2. Troubleshooting canning problems (Common canning problems (Spoiled food -- Jar is not sealed properly -- Special problems with jams and jellies)) -- 3. Freezing foods (Problems with freezing -- Freeze smarter -- Freezer storage times -- Defrosting food -- What do when your freezer stops working -- Protect your food from thawing -- What to do with thawed foods)
  • 4. Smoking and preserving meat (Curing meat (Salting meat -- Brining -- Dry rub preserving -- Smoking meat -- Smoking safety information)) -- Curing instructions by type of meat (Pork -- Ham -- Bacon -- Salt pork -- Beef -- Poultry -- Fish -- Game -- Sausage)) -- 5. Preserving food by drying (Foods that do not dry well) -- Drying methods (Sun-dried foods -- Oven-dried foods -- Using dehydrator appliances -- Air-drying)) -- Food dehydration guide (Drying herbs -- Drying whole herbs -- Drying herb seeds, flowers, and roots -- Drying meat -- Fish -- Meat -- Drying fruits and vegetables -- Vegetable drying guide -- Fruit drying guide -- Drying nuts and seeds)) -- 6. Juicing (Juicing for health -- Juicing methods (Pressing juices -- Heat juicing -- Juice pressing -- Steam juicing -- Blender juicing -- Using a juicer -- Fruit juices)) -- 7. Other preservation methods (Preserving food in a root cellar (Root cellar storage times)) -- Pickling and fermenting food (Types of pickling -- The pickling process -- Making vinegar at home -- Vinegar flavorings -- Making cheese at home -- Cheese and mold)) -- Fermenting beverages (Home brewing beer (Ingredients -- Equipment -- Sterilization -- Getting started -- Brewing process -- Home beer brewing safety) -- Home wine making (Ingredients -- Equipment -- Sterilization -- Getting started -- Wine making process) -- Homemade cider (Ingredients -- Equipment -- Sterilization -- Getting started -- Brewing process)))
  • Appendix A. Fruit and fruit product canning recipes : courtesy of the USDA (General (Procedure -- Other sweeteners -- Apple butter -- Apple juice -- Apples : sliced -- Applesauce -- Spiced apple rings -- Spiced crab apples -- Apricots : halved or sliced -- Berries : whole -- Berry syrup -- Cantaloupe pickles -- Cntaloupe pickes, no sugar added -- Cherries : whole, sweet, or sour -- Cranberry orange chutney -- Figs -- Fruit purees -- Grapefruit and orange sections -- Grape juice -- Grapes : whole -- Mango chutney -- Mango sauce -- Mixed fruit cocktail -- Nectarines : halved or sliced -- Peaches : halved or sliced -- Pears : halved -- Pears, Asian : halved or sliced -- Pineapple -- Plums : halved or whole -- Rhubarb : stewed -- Zucchini-pineapple)) -- Fruit salsas (Spicy cranberry salsa -- Mango salsa -- Peach salsa -- Peach apple salsa)) -- Pie fillings (Apple pie filling -- Blueberry pie filling -- Cherry pie filling -- Festive mincemeat pie filling -- Green tomato pie filling -- Peach pie filling)) -- Appendix B. Canning tomatoes and tomato products : courtesy of the USDA (General (Tomato juice -- Tomato and vegetable juice blend -- Tomatoes : crushed (with no added liquid) -- Standard tomato sauce -- Tomatoes : whole or halved (picked in water) -- Tomatoes : whole or halved (packed in tomato juice) -- Tomatoes : whole or halved (packed raw without added liquid) -- Tomtoes with okra or zucchini -- Tomatillos -- Spaghetti sauce without meat -- Spaghetti sauce with meat -- Mexican tomato sauce -- Easy hot sauce -- Cayenne pepper sauce -- Tomato ketchup -- Country Western ketchup -- Blender ketchup)) -- Salsa recipes (Selection and preparation of ingredients (Acids -- Tomatoes -- Tomatillos -- Peppers -- Spices and herbs -- Other -- Chile salsa (hot tomato-pepper sauce) -- Chile salsa II -- Tomatillo green salsa -- Tomato salsa (using paste tomatoes) -- Tomato salsa (using slicing tomatoes) -- Tomato/green chili salsa -- Tomato/tomato paste salsa -- Tomato taco sauce))
  • Appendix C. Canning vegetables and vegetable products : courtesy of the USDA ( Asparagus : spears or pieces) -- Beans or peas (shelled, dried) -- Beans, baked -- Beans, dry, with tomato or molasses sauce -- Beans, fresh lima : shelled -- Beans, snap and Italian pieces -- Beets : whole, cubed, or sliced -- Carrots : sliced or diced) -- Corn : cream style -- Corn : whole kernel -- Mixed vegetables -- Mushrooms : whole or sliced -- Okra -- Peas, green or English : shelled -- Peppers -- Potatoes, sweet : pieces or whole -- Potatoes, white : cubed or whole -- Pumpkins and winter squash : cubed) -- Soups (Spinach and other greens -- Succotash)) -- Appendix D. Canning poultry, red meats, and seafood : courtesy of the USDA (Chicken or rabbit -- Ground or chopped meat -- Strips, cubes, or chunks of meat -- Meat stock (broth) -- Clams -- King and Dungeness crab meat -- Fish in pint jars -- Fish in quart jars -- Oysters -- Smoked fish -- Tuna) -- Appendix E. Canning fermented foods and pickled vegetables : courtesy of the USDA (Selection of fresh cucumbers) -- Low-temperature pasteurization treatment -- Suitable containers, covers, and weights for fermenting food -- Salts used in pickling -- Fermented foods (Dill pickles -- Sauerkraut -- Bread-and-butter pickles -- Quick fresh-pack dill pickles -- Sweet gherkin pickles -- 14-day sweet pickles -- Quick sweet pickle)) -- Other vegetable pickles (Pickled asparagus -- Pickled dilled beans -- Pickled three-bean salad -- Pickled beets -- Pickled carrots -- Pickled cauliflower or Brussels sprouts -- Pickled dilled okra -- Pickled pearl onions -- Marinated peppers -- Pickled bell peppers -- Pickled hot peppers -- Pickled jalapeno pepper rings -- Pickled yellow pepper rings -- Pickled bread-and-butter zucchini)) -- Pickled vegetable relishes (Chayotea and pear relish -- Piccalili -- Pickle relish -- Pickled corn relish -- Pickled green tomato relish -- Pickled horseradish sauce -- Pickled pepper-onion relish -- Tangy tomatillo relish)) -- Pickled foods for special diets (No sugar added pickled beets -- No sugar added sweet pickle cucumber slices -- Reduced-sodium sliced dill pickles -- Reduced-sodium sliced sweet pickles)) -- Appendix F. Canning jams and jellies : courtesy of the USDA (Making jelly wihtout added pectin -- Extracting juices and making jelly (Making jam without added pectin -- Making james and jellies with added pectin -- Pear-apple jam -- Strawberry-rhubarb jelly -- Blueberry-spice jam -- Grape-plum jelly -- Golden pepper jelly)) -- Making reduced-sugar frult spreads (Peach-pineapple spread -- Refrigerated apple spread (made with gelatin) -- Refrigerator grape spread (made with gelatin) -- Remaking soft jellies))
  • Appendix G. Recipes for dried and smoked foods, meats, and cheese (Herbal blends and teas (Lemon verbena tea -- Peppermint tea -- Soothing chamomile tea -- Italian blend -- Barbecue rub -- Cajun spice mix)) -- Meat and fish (Basic beef jerky -- Biltong : a variation of jerkey from South Africa -- Bak kua (Chinese dried meat squares) -- Dried salmon strips ("salmon jerky") -- Wisconsin Cheddar cheese -- Feta cheese)) -- Smoked food (Dry-cured ham -- Basic brine-cured ham -- Prosciutto -- Maple-cured bacon -- Brine-cured bacon -- Polish sausage -- Kippers)) -- Appendix H. Resources (Canning -- Canning supplies -- Freezing -- Juicing -- Smoking -- Fermenting -- Root cellaring))
Control code
ocn316834150
Dimensions
23 cm.
Extent
384 pages
Isbn
9781601383426
Lccn
2010035164
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)316834150
Label
The complete guide to food preservation : step-by-step instructions on how to freeze, dry, can, and preserve food, by Angela Williams Duea
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Introduction (A history of preserving food (Safe preservation methods -- Acidic and alkaline foods : acid matters! -- Growing produce for preserving -- Vegetable harvesting guide -- Fruit harvesting guide -- Herb harvesting guide -- Selecting food at a store) -- 1. How to can foods (A glossary of canning terms (Caning tools -- Canning jars -- Jar cleaning and preparation) -- Canning guidelines (Hot pack vs. raw pack -- Headspace -- Altitude adjustments -- Boiling water bath canners -- How to use a water bath canner : instructions courtesy of the USDA -- Pressure cookers -- Using pressure canners : instructions courtesy of the USDA -- Cooling jars -- Testing jar seals -- Reprocessing unsealed jars -- Storing jars) -- What to can? (Preparing pickled and fermented foods -- Pickling ingredients -- Pickles with reduced salt content -- Firming agents -- Preventing spoilage -- Preparing butters, jams, jellies, and marmalades -- Ingredients -- Jams and jellies with reduced sugar -- Preventing spoilage -- Methods of making jams and jellies -- Canned foods for special diets -- Canning without sugar -- Canning without salt (reduced sodium) -- Canning fruit-based baby foods -- How much should you can?)) -- 2. Troubleshooting canning problems (Common canning problems (Spoiled food -- Jar is not sealed properly -- Special problems with jams and jellies)) -- 3. Freezing foods (Problems with freezing -- Freeze smarter -- Freezer storage times -- Defrosting food -- What do when your freezer stops working -- Protect your food from thawing -- What to do with thawed foods)
  • 4. Smoking and preserving meat (Curing meat (Salting meat -- Brining -- Dry rub preserving -- Smoking meat -- Smoking safety information)) -- Curing instructions by type of meat (Pork -- Ham -- Bacon -- Salt pork -- Beef -- Poultry -- Fish -- Game -- Sausage)) -- 5. Preserving food by drying (Foods that do not dry well) -- Drying methods (Sun-dried foods -- Oven-dried foods -- Using dehydrator appliances -- Air-drying)) -- Food dehydration guide (Drying herbs -- Drying whole herbs -- Drying herb seeds, flowers, and roots -- Drying meat -- Fish -- Meat -- Drying fruits and vegetables -- Vegetable drying guide -- Fruit drying guide -- Drying nuts and seeds)) -- 6. Juicing (Juicing for health -- Juicing methods (Pressing juices -- Heat juicing -- Juice pressing -- Steam juicing -- Blender juicing -- Using a juicer -- Fruit juices)) -- 7. Other preservation methods (Preserving food in a root cellar (Root cellar storage times)) -- Pickling and fermenting food (Types of pickling -- The pickling process -- Making vinegar at home -- Vinegar flavorings -- Making cheese at home -- Cheese and mold)) -- Fermenting beverages (Home brewing beer (Ingredients -- Equipment -- Sterilization -- Getting started -- Brewing process -- Home beer brewing safety) -- Home wine making (Ingredients -- Equipment -- Sterilization -- Getting started -- Wine making process) -- Homemade cider (Ingredients -- Equipment -- Sterilization -- Getting started -- Brewing process)))
  • Appendix A. Fruit and fruit product canning recipes : courtesy of the USDA (General (Procedure -- Other sweeteners -- Apple butter -- Apple juice -- Apples : sliced -- Applesauce -- Spiced apple rings -- Spiced crab apples -- Apricots : halved or sliced -- Berries : whole -- Berry syrup -- Cantaloupe pickles -- Cntaloupe pickes, no sugar added -- Cherries : whole, sweet, or sour -- Cranberry orange chutney -- Figs -- Fruit purees -- Grapefruit and orange sections -- Grape juice -- Grapes : whole -- Mango chutney -- Mango sauce -- Mixed fruit cocktail -- Nectarines : halved or sliced -- Peaches : halved or sliced -- Pears : halved -- Pears, Asian : halved or sliced -- Pineapple -- Plums : halved or whole -- Rhubarb : stewed -- Zucchini-pineapple)) -- Fruit salsas (Spicy cranberry salsa -- Mango salsa -- Peach salsa -- Peach apple salsa)) -- Pie fillings (Apple pie filling -- Blueberry pie filling -- Cherry pie filling -- Festive mincemeat pie filling -- Green tomato pie filling -- Peach pie filling)) -- Appendix B. Canning tomatoes and tomato products : courtesy of the USDA (General (Tomato juice -- Tomato and vegetable juice blend -- Tomatoes : crushed (with no added liquid) -- Standard tomato sauce -- Tomatoes : whole or halved (picked in water) -- Tomatoes : whole or halved (packed in tomato juice) -- Tomatoes : whole or halved (packed raw without added liquid) -- Tomtoes with okra or zucchini -- Tomatillos -- Spaghetti sauce without meat -- Spaghetti sauce with meat -- Mexican tomato sauce -- Easy hot sauce -- Cayenne pepper sauce -- Tomato ketchup -- Country Western ketchup -- Blender ketchup)) -- Salsa recipes (Selection and preparation of ingredients (Acids -- Tomatoes -- Tomatillos -- Peppers -- Spices and herbs -- Other -- Chile salsa (hot tomato-pepper sauce) -- Chile salsa II -- Tomatillo green salsa -- Tomato salsa (using paste tomatoes) -- Tomato salsa (using slicing tomatoes) -- Tomato/green chili salsa -- Tomato/tomato paste salsa -- Tomato taco sauce))
  • Appendix C. Canning vegetables and vegetable products : courtesy of the USDA ( Asparagus : spears or pieces) -- Beans or peas (shelled, dried) -- Beans, baked -- Beans, dry, with tomato or molasses sauce -- Beans, fresh lima : shelled -- Beans, snap and Italian pieces -- Beets : whole, cubed, or sliced -- Carrots : sliced or diced) -- Corn : cream style -- Corn : whole kernel -- Mixed vegetables -- Mushrooms : whole or sliced -- Okra -- Peas, green or English : shelled -- Peppers -- Potatoes, sweet : pieces or whole -- Potatoes, white : cubed or whole -- Pumpkins and winter squash : cubed) -- Soups (Spinach and other greens -- Succotash)) -- Appendix D. Canning poultry, red meats, and seafood : courtesy of the USDA (Chicken or rabbit -- Ground or chopped meat -- Strips, cubes, or chunks of meat -- Meat stock (broth) -- Clams -- King and Dungeness crab meat -- Fish in pint jars -- Fish in quart jars -- Oysters -- Smoked fish -- Tuna) -- Appendix E. Canning fermented foods and pickled vegetables : courtesy of the USDA (Selection of fresh cucumbers) -- Low-temperature pasteurization treatment -- Suitable containers, covers, and weights for fermenting food -- Salts used in pickling -- Fermented foods (Dill pickles -- Sauerkraut -- Bread-and-butter pickles -- Quick fresh-pack dill pickles -- Sweet gherkin pickles -- 14-day sweet pickles -- Quick sweet pickle)) -- Other vegetable pickles (Pickled asparagus -- Pickled dilled beans -- Pickled three-bean salad -- Pickled beets -- Pickled carrots -- Pickled cauliflower or Brussels sprouts -- Pickled dilled okra -- Pickled pearl onions -- Marinated peppers -- Pickled bell peppers -- Pickled hot peppers -- Pickled jalapeno pepper rings -- Pickled yellow pepper rings -- Pickled bread-and-butter zucchini)) -- Pickled vegetable relishes (Chayotea and pear relish -- Piccalili -- Pickle relish -- Pickled corn relish -- Pickled green tomato relish -- Pickled horseradish sauce -- Pickled pepper-onion relish -- Tangy tomatillo relish)) -- Pickled foods for special diets (No sugar added pickled beets -- No sugar added sweet pickle cucumber slices -- Reduced-sodium sliced dill pickles -- Reduced-sodium sliced sweet pickles)) -- Appendix F. Canning jams and jellies : courtesy of the USDA (Making jelly wihtout added pectin -- Extracting juices and making jelly (Making jam without added pectin -- Making james and jellies with added pectin -- Pear-apple jam -- Strawberry-rhubarb jelly -- Blueberry-spice jam -- Grape-plum jelly -- Golden pepper jelly)) -- Making reduced-sugar frult spreads (Peach-pineapple spread -- Refrigerated apple spread (made with gelatin) -- Refrigerator grape spread (made with gelatin) -- Remaking soft jellies))
  • Appendix G. Recipes for dried and smoked foods, meats, and cheese (Herbal blends and teas (Lemon verbena tea -- Peppermint tea -- Soothing chamomile tea -- Italian blend -- Barbecue rub -- Cajun spice mix)) -- Meat and fish (Basic beef jerky -- Biltong : a variation of jerkey from South Africa -- Bak kua (Chinese dried meat squares) -- Dried salmon strips ("salmon jerky") -- Wisconsin Cheddar cheese -- Feta cheese)) -- Smoked food (Dry-cured ham -- Basic brine-cured ham -- Prosciutto -- Maple-cured bacon -- Brine-cured bacon -- Polish sausage -- Kippers)) -- Appendix H. Resources (Canning -- Canning supplies -- Freezing -- Juicing -- Smoking -- Fermenting -- Root cellaring))
Control code
ocn316834150
Dimensions
23 cm.
Extent
384 pages
Isbn
9781601383426
Lccn
2010035164
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)316834150

Library Locations

    • Stayton Public LibraryBorrow it
      515 N First Avenue, Stayton, OR, 97383, US
      44.799165 -122.794497
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