| Weekend Homesteader: August
| This month's edition of Weekend Homesteader focuses on what August is best known for --- the sun. You'll take advantage of solar energy directly by drying tomatoes or peaches in your car and clothes on the line, then will collect the sun's energy indirectly when you start a fall garden and find local produce in abundance.For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun and easy projects that introduce growing your own food, cooking the boun...More
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| JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded
| This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a...More
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| Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
| From the experts, the new bible in home preserving. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, inclu...More
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| Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
| Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor El...More
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| Every Step in Canning
| The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / General;
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| A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
| This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperon...More
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| Root Cellaring: Natural Cold Storage of Fruits & Vegetables
| Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.
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| Charcuterie: The Craft of Salting, Smoking, and Curing
| Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything...More
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| Mary Bell's Complete Dehydrator Cookbook
| Far from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dyhydrator to dry foods at home -- and gives more than 100 foolproof recipes for scrumptious snacks and meals made from dried foods. With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list -- and...More
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| Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203
| This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
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| Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
| Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that ar...More
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| Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
| “When I was growing up, canning was for old folks and cranks and separatists,” 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, there’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 nature’s bounty throughout the year. Organized b...More
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| Woman's Institute Library of Cookery, Vol. 5: Fruit and Fruit Desserts, Canning and Drying, Jelly Making, Preserving, and Pickling Confections, Beverages and the Planning of Meals
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| The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)
| Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan. There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, ...More
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| You Can Can!: A Visual Step-by-Step Guide to Canning, Preserving, and Pickling, with 100 Recipes (Paperback)
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| Put 'em Up!
| PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, exten...More
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| The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition)
| Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-fiv...More
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| Canning and Preserving For Dummies
| Everything you need to know to can and preserve your own foodWith the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.Inside you'll find clear, hands-on ins...More
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| Home Production of Quality Meats and Sausages
| There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical t...More
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| Ball Blue Book Guide to Preserving
| The Ball Blue Book is your complete guide to home canning and preserving. This book teaches you everything you need to know about Canning and Preserving, High-Acid Foods, Soft Spreads, Pickled Foods, Low-Acid Foods, Special Diet, Sweet & Savory Conbinations, Freezing, Dehydrating and more.
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