Canning and Preserving
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- 11-02-2023, 01:50
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Canning and Preserving Stunning Canning and Preserving Recipes for You to Try (The Complete Guide to Canning and Preserving) by Brian White
English | 2021 | ISBN: N/A | ASIN: B09HZL59BN | 134 pages | EPUB | 6.06 Mb
Canning and preserving food are a wonderful method to ensure that you always have fresh, seasonal, and affordable food in your home. However, knowing where to begin may be difficult, if not hazardous, unless you learned how to do it in your grandmother's kitchen. With step-by-step instructions and simple, delicious canning recipes, the Canning and Preserving Recipes Book explains the process of home canning. With this simple guide, you may discover how fun and delicious eating seasonally can be.
A typical family would find that they need to can a variety of foods. For a basic home canning project, consider the following. A family of four would typically need to preserve food for four months with the following recipes. The basic plan would be to preserve nine pints of vegetables. Next, the family would need to harvest enough meat for approximately three months. To make cold storage of meats, they would also need to preserve two quarts of dried tomatoes. If the family were interested in fresh herbs, they could preserve as many as ten bunches of fresh herbs. They would also need to choose some special grocery items for the project, such as jelly and pickles. These recipes, along with the rest of the batch, would yield approximately forty pints of home-preserved foods that would last the family the next four months.
Home canning is a great way to use up fresh produce that may be past its peak. Canning recipes contain detailed instructions on how to choose, make, and preserve your favourite fresh garden vegetables. Canning and preserving recipes help you get the most out of your garden.
You'll discover detailed information on safe preserving and canning techniques, as well as lists of required equipment and utensils, as well as step-by-step instructions for novices.
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