Ball Blue Book of Canning and Preserving Recipes

Ball Blue Book of Canning and Preserving Recipes Author Various Authors
ISBN-10 9781446549469
Release 2013-04-16
Pages 58
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This early work is a fascinating guide to canning and preserving food. Its 56 pages are extensively illustrated with text and full page photographs. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.



Blue Book of Canning and Preserving Recipes

Blue Book of Canning and Preserving Recipes Author
ISBN-10 UCSD:31822031038136
Release 192?
Pages 47
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Blue Book of Canning and Preserving Recipes has been writing in one form or another for most of life. You can find so many inspiration from Blue Book of Canning and Preserving Recipes also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Blue Book of Canning and Preserving Recipes book for free.



Ball Blue Book of Canning and Preserving Recipes

Ball Blue Book of Canning and Preserving Recipes Author
ISBN-10 OCLC:951672189
Release 1930
Pages 56
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Ball Blue Book of Canning and Preserving Recipes has been writing in one form or another for most of life. You can find so many inspiration from Ball Blue Book of Canning and Preserving Recipes also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Ball Blue Book of Canning and Preserving Recipes book for free.



Ball Blue Book

Ball Blue Book Author
ISBN-10 STANFORD:36105220984350
Release 1953
Pages 60
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Ball Blue Book has been writing in one form or another for most of life. You can find so many inspiration from Ball Blue Book also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Ball Blue Book book for free.



Successful Canning and Preserving

Successful Canning and Preserving Author Ola Powell
ISBN-10 UOM:39015004995216
Release 1917
Pages 371
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Successful Canning and Preserving has been writing in one form or another for most of life. You can find so many inspiration from Successful Canning and Preserving also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Successful Canning and Preserving book for free.



Die Kunst des Fermentierens

Die Kunst des Fermentierens Author Sandor Ellix Katz
ISBN-10 3864452376
Release 2015-09-04
Pages 621
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Die Kunst des Fermentierens has been writing in one form or another for most of life. You can find so many inspiration from Die Kunst des Fermentierens also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Die Kunst des Fermentierens book for free.



Ball Blue Book of Home Canning Preserving Freezing

Ball Blue Book of Home Canning  Preserving   Freezing Author
ISBN-10 CORNELL:31924067226989
Release 1949
Pages 56
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Ball Blue Book of Home Canning Preserving Freezing has been writing in one form or another for most of life. You can find so many inspiration from Ball Blue Book of Home Canning Preserving Freezing also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Ball Blue Book of Home Canning Preserving Freezing book for free.



Canning and Preserving Guide including Recipes Boxed Set

Canning and Preserving Guide including Recipes  Boxed Set Author Speedy Publishing
ISBN-10 9781633835542
Release 2014-06-27
Pages 91
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This boxed set includes everything you need to start canning an preserving food at home. From beginner to expert, everyone will find something of interest in this set.



The Natural Canning Resource Book

The Natural Canning Resource Book Author Lisa Rayner
ISBN-10 9780980060829
Release 2010-08-09
Pages 202
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The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods By Lisa Rayner Copyright (c) 2010 202 pages. 8 1/2 inches by 11 inches. Color cover. Approx. 500 black and white illustrations. ISBN: 978-0-9800608-2-9 The local foods movement has made home canning popular once again! Farmer’s markets, Community Supported Agriculture projects, urban foraging collectives, permaculture guilds and community gardens are popping up like mushrooms. People who never learned how to preserve food growing up are teaching themselves and learning from old-timers how to can in boiling water baths and pressure canners. The Natural Canning Resource Book fills a major gap in the canning literature. Most published canning recipes require the use of non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup or commercial pectin containing chemical preservatives. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients you’ll find at your local farmer’s market, CSA and natural foods grocery, buying club or cooperative. Learn how to: --can fruit & pickles without sugar or sweetened with raw honey, agave syrup, maple syrup, brown rice syrup, barley malt, evaporated cane juice or other unrefined cane sugars. -- pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar. -- can wild and tropical fruits like Oregon grape, Juneberries, elderberries, paw paw & guava. -- gel jams and jellies with homemade pectin extracted from locally grown fruit. -- create your own jam, jelly, fruit butter, pickle, relish, chutney & salsa recipes. -- can foods using a solar cooker. -- create a community canning project or start a community kitchen. -- save money & energy with home canning. -- use European-style canning jars with glass lids & rubber gaskets. -- sell your canned goods at your local farmer’s market or CSA.CSA.



Catalog of Copyright Entries Part 1 B Group 2 Pamphlets Etc New Series

Catalog of Copyright Entries  Part 1   B  Group 2  Pamphlets  Etc  New Series Author
ISBN-10 UCAL:B3458523
Release 1937
Pages
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Catalog of Copyright Entries Part 1 B Group 2 Pamphlets Etc New Series has been writing in one form or another for most of life. You can find so many inspiration from Catalog of Copyright Entries Part 1 B Group 2 Pamphlets Etc New Series also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Catalog of Copyright Entries Part 1 B Group 2 Pamphlets Etc New Series book for free.



The Wild Weedy Apothecary

The Wild   Weedy Apothecary Author Doreen Shababy
ISBN-10 9780738723334
Release 2010-09-08
Pages 384
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Just outside your doorstep or kitchen window, hidden beneath a tall pine tree or twining through porch latticework, a wild and weedy apothecary waits to be discovered. Herbalist Doreen Shababy shares her deep, abiding love for the earth and its gifts in this collection of herbal wisdom that represents a lifetime of work in the forest, field, and kitchen. This herbalism guidebook is jam-packed with dozens of tasty recipes and natural remedies, including Glorious Garlic and Artichoke Dip, Sunny Oatmeal Crepes, Candied Catnip Leaves, Lavender Lemonade, Roseberry Tea, Garlic Tonic, Parsnip Hair Conditioner, and Dream Charms made with Mugwort. A sampling of the herbal lore, legend, and instruction found within these pages: The difference between sweet-faced flowers and flowers with attitude How to assemble a well-stocked pantry • The importance of gratitude Plant-spirit communication basics • How to use local wild herbs How to make poultices, teas, tinctures, balms, and extracts "Those who dare delve into this book may emerge with catnip on their breath, mud on their knees, wild fruit juices on their hands, and a mysterious, satisfied smile—the very image of a wild and weedy woman. Come on!" —Susun S. Weed, wild woman herbalist



Forbidden Fruit

Forbidden Fruit Author Betty DeRamus
ISBN-10 9781416513377
Release 2005-02-15
Pages 288
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Forbidden Fruit is a collection of fascinating, largely untold stories of ordinary men and women who took extraor dinary measures, risking life and limb to be together. It¹s the story of couples who faced mobs, bloodhounds, bounty hunters, and bullets to defy the system that allowed slave masters to breed and sell people like cattle. Some broke the taboo against interracial marriage, putting their lives in the most severe peril. In one remarkable story, a Georgia couple who fled slavery wearing multiple disguises sailed for England with bounty hunters and federal troops on their trail. A fugitive slave from Virginia spent seventeen arduous years searching for his wife. A Missouri slave fell in love with his white Mormon neighbor and escaped to Canada to be with her, putting pepper in his shoes to throw dogs off the scent at night and hiding in trees by day. Betty DeRamus gleaned these amazing stories from descendants of runaway slave couples, unpublished memoirs, Civil War records, books, magazines, and dozens of previously untapped sources. Beautifully and compassionately written, this important book reveals a chapter of American history that is shameful but is about triumph as well as torture, achievement as well as degradation, and indomitable love as well as hate.



Homemade for Sale

Homemade for Sale Author John D. Ivanko
ISBN-10 9781550925821
Release 2015-03-02
Pages 240
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The authoritative guide for launching a successful home-based food enterprise, from idea and recipe to final product.



New Preserves

New Preserves Author Anne Nelson
ISBN-10 1599216531
Release 2005-09-01
Pages 160
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As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process. Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more. She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters. Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen.



English language cookbooks 1600 1973

English language cookbooks  1600 1973 Author Lavonne B. Axford
ISBN-10 STANFORD:36105036876519
Release 1976-11
Pages 675
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English language cookbooks 1600 1973 has been writing in one form or another for most of life. You can find so many inspiration from English language cookbooks 1600 1973 also informative, and entertaining. Click DOWNLOAD or Read Online button to get full English language cookbooks 1600 1973 book for free.



The New Wildcrafted Cuisine

The New Wildcrafted Cuisine Author Pascal Baudar
ISBN-10 9781603586061
Release 2016-03-24
Pages 432
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With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.



The Big Book of Preserving the Harvest

The Big Book of Preserving the Harvest Author Carol W. Costenbader
ISBN-10 9781603429177
Release 2012-05-25
Pages 352
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Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.