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Full Product Details

Author:   Consumer Dummies ,  Consumer Dummies
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 19.20cm , Height: 3.90cm , Length: 23.40cm
Weight:   0.970kg
ISBN:  

9781118034194

ISBN 10:   1118034198
Pages:   704
Publication Date:   11 October 2011
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Introduction 1 Book I: Getting Started with Canning and Preserving 7 Chapter 1: The Art and Science of Canning and Preserving 9 Chapter 2: Gathering Your Ingredients 21 Chapter 3: Assembling Your Canning and Preserving Equipment 29 Book II: Water-Bath Canning with Fruits 49 Chapter 1: Discovering Water-Bath Canning 51 Chapter 2: Canning Fruit 65 Chapter 3: Canning Tomatoes 87 Chapter 4: Sweet Spreads: Jams, Jellies, and Butters 97 Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats 113 Book III: Mastering the Art of Pickling 125 Chapter 1: Getting Started with Pickling 127 Chapter 2: Pickling Fruits and Veggies 135 Chapter 3: Pickling Meat, Fish, and Eggs 155 Book IV: Fermenting and Brewing 167 Chapter 1: Fermenting for Nutrition 169 Chapter 2: Fermenting Fruits and Veggies 175 Chapter 3: Fermenting Beans 191 Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods 197 Chapter 5: Working with Breads and Grains 213 Chapter 6: Beer-Brewing Basics 229 Chapter 7: Making Your Own Ales, Lagers, and Other Beers 259 Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha 273 Book V: Pressure Canning 291 Chapter 1: Holding Up Under Pressure 293 Chapter 2: Canning Veggies 309 Chapter 3: Canning Meats and Seafood 337 Chapter 4: Mixing It Up: Soups, Beans, and Combos 357 Book VI: Freezing 375 Chapter 1: Getting into the Big Chill 377 Chapter 2: Freezing Fruits 389 Chapter 3: Freezing Veggies Like a Pro 403 Chapter 4: Freezing Fresh Herbs 419 Chapter 5: Freezing Poultry, Meat, and Seafood 431 Chapter 6: Freezing Prepared Foods: Meals and Snacks 441 Book VII: Drying and Root Cellaring 451 Chapter 1: Getting a Big-Picture Look at Drying Foods 453 Chapter 2: Drying Fruits and Vegetables 463 Chapter 3: Drying Herbs 493 Chapter 4: Drying Meats 507 Chapter 5: Planning Your Root Cellar 523 Chapter 6: Preparing and Cellaring Veggies and Fruit 531 Book VIII: Smoking, Salting, and Curing 539 Chapter 1: Keeping Meats 541 Chapter 2: Taking on Smoked Meats 549 Chapter 3: Curing and Salting 567 Chapter 4: Making Sausages 579 Book IX: Juicing 597 Chapter 1: Juicing for Better Health 599 Chapter 2: Juicing Fruits and Veggies 605 Chapter 3: Juicing for Health: Detoxification 619 Index 635

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