Canning for a New Generation

Canning for a New Generation

4.11 - 1251 ratings - Source

a€œWhen I was growing up, canning was for old folks and cranks and separatists, a€ writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, therea€™s never been a better time to revisit the centuries-old techniques of preserving food at home. This hip, modern handbook is filled with fresh and new ways to preserve naturea€™s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: qA seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor.q -The New York TimesBold, Fresh Flavors for the Modern Pantry Liana Krissoff. about 10 minutes. ... Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that ita#39;s just finger-tight. Return the jars to ... jars and store. Old-Fashioned Blackberry Jelly MAKES ABOUT 5 HALF-PINT JARS ONE OF.

Title:Canning for a New Generation
Author: Liana Krissoff
Publisher:Abrams - 2011-02-11

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