Guide to Preserving Food: Easy Recipes and Tips for Canning, Salting, Dehydrating, Fermenting, Pickling, and More

Name: Guide to Preserving Food: Easy Recipes and Tips for Canning, Salting, Dehydrating, Fermenting, Pickling, and More
Brand: IMM Lifestyle
SKU: 9781504801423
Price: 1158.0 INR
Availability: InStock

by Carol Wilson

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ISBN13: 9781504801423
Binding: Paperback
Subject: N/A
Publisher: IMM Lifestyle
Publisher Imprint: IMM Lifestyle
Publication Date: November 5, 2024
Pages: 160
Original Price: GBP 12.99
Language: English
Edition: N/A
Item Weight: 490 grams
BISAC Subject(s): Methods / Canning & Preserving

About The Book

Preserving fruits and vegetables is a great way to turn home-grown or local produce into delicious treats that can be enjoyed year-round. Guide to Preserving Food offers several different preserving methods, all with delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. You don't need many kitchen gadgets or equipment to get started, just a heavy-based pan, funnel, sugar thermometer, and a selection of glass storage jars! Ingredient lists, popular fruits and vegetables, sugars and cooking techniques are all explained, along with storage information, helpful hints and tips. With over 80 recipes, Guide to Preserving Food offers essential information for homemade products using fresh produce. Author Carol Wilson also includes a small Christmas section to emphasize the popularity of pickled foods for the winter holiday season. Recipes include kimchi, pink pickled turnips, Kashmir spiced pickled onions, blackcurrant jam, apple and date chutney, pickled cucumbers and dill, and so much more!

About The Author

Wilson, Carol: -

Carol Wilson is a food writer, cookery consultant, and member of the Guild of Food Writers. She writes for a number of food publications both in the UK and the US and has written several cookbooks as well as appeared on TV cookery programmes. A judge for the Slow Biodiversity Food Awards, she contributes regularly to Country Kitchen, Living France, Gastronomica, and others.

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