By Pat Crocker
A complete advisor to canning and freezing
domestic canning and freezing are typical kitchen talents which are being rediscovered via a brand new iteration of Americans—both for the excitement of acting those basic actions and for his or her inherent financial system. Now domestic chefs can benefit from their neighborhood farmer's markets to shop for clean, low-cost and seasonal produce to take pleasure in all 12 months around. In maintaining, Pat Crocker bargains useful, easy-to-follow info on domestic canning and freezing to get newcomers began and encourage skilled hands.
More than 2 hundred recipes for pickles, chutneys, jams, sauces, curds, relishes and quite a bit more
Organized through season and enthusiastic about easy yet powerful suggestions, this functional consultant deals thorough info on holding a various variety of meals for the pantry, from asparagus and blueberries to peaches and iciness squash. listed here are recommendations on canning, jamming and freezing every little thing from the main uncomplicated hot-packed fruit recipes to beautiful, across the world flavored chutneys and relishes. jam-packed with secure and particular directions, step by step images and greater than 2 hundred recipes, keeping is a kitchen crucial that's guaranteed to turn into a vintage.
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Extra resources for Preserving: The canning and freezing guide for all seasons
Pack food in 1-cup (250 mL), 2-cup (500 mL) or 4-cup (1 L) portions, depending on recipe requirements or how you will use the preserves. Label packages with the food name or recipe title, as well as the date, and keep rotating older packages to the front/top for use before more recent additions. Although frozen fruit and vegetables can last longer, it is wise to use frozen fruit within eight months of freezing, and frozen vegetables and herbs within six months. Homemade Pectin Extracting Pectin from Apples Any variety of tart cooking apple, crabapple, quince, plum, gooseberry or citrus fruit may be boiled down to make a mash in the first step of pectin making.
4. Pack Fruit into Jars Fruit can be packed raw into jars or blanched and packed hot. I prefer to pack firm fruit hot because it is less likely to float in the syrup, but raw-packing tender fruit helps it keep some texture. Raw Pack: Spoon cold, raw fruit into clean, hot jars, shaking the jars to pack tightly (unless otherwise directed). A pair of long food tweezers or a chop-stick helps to position the pieces. Cover with boiling hot syrup, juice or water, leaving the correct amount of headspace.
Screw on the metal band as firmly as you can (above right). 6. Process Process according to times given for each fruit, using the Boiling Water Method (Boiling Water Method, Step by Step). Essential: If a recipe recommends only one method, follow those directions and do not attempt to use another pack method. Storing Canned Foods Storing Opened Canned Foods Plan to use your homemade preserves within a year, or sooner. Once opened, pay attention to the jars in your refrigerator. Some things keep longer than others once the seal has been broken.
Preserving: The canning and freezing guide for all seasons by Pat Crocker