- Copertina flessibile: 158 pagine
- Editore: Rockridge Press (16 giugno 2013)
- Lingua: Inglese
- ISBN-10: 162315183X
- ISBN-13: 978-1623151836
- Peso di spedizione: 376 g
Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide (Inglese) Copertina flessibile – 16 giu 2013
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The Cherry Preserves recipe lists vanilla in the ingredient list, but nowhere in the directions does it tell you where to add it!
In the Pickled Green Beans recipe, there is no sugar listed in the ingredient list, but in the directions, it reads to boil the vinegar and water until the salt and sugar dissolve. Should I have added sugar or not?
I saw another reviewer who mentioned this problem, but ordered the book anyway because overall, the reviews were so great. When you are a beginner, the last thing you want is to find an error once you have started cooking. I had to consult other recipes online just to decide what to do next.
The book is divided into two sections for water bath and pressure canning (I didn't even know the differences until I read this book) with equipment lists, appropriate usages and recipes for both types. The author points out practical and safety factors to consider when buying your canning equipment (new/used, sizes, etc) that I wouldn't have thought of myself. Now I'm less afraid of canning and feel that I can do it without risking my family's health!
The book has many recipes to try from the expected items such as jelly, jam and spaghetti sauce to things I never realized you could can such as ground beef and chicken to have on hand as the base for a variety of meals. Great tips to set up a pantry full of canned items and be prepared for the next multi-day power outage!
The list of recipes is pretty extensive and includes pickles, jams, and apple butter. Also included are things I didn't know you could can, like chicken soup and chili. It also explores the differences between water bath canning and pressure canning, and lists all the supplies needed for both.
Some recipes are high in sugar because the sugar acts as a preservative. So some fruits have sugar syrup and jams have sugar to let the gelling process happen with pectin. (The ratio of sugar to pectin is important.) There are some great recipes like honey-pear jelly (finally a use for a lot of pears.) But I got this more as a reference for canning rather than for the recipes. It is truly for beginners to understand about canning.