Food in Jars

Food in Jars Author Marisa McClellan
ISBN-10 9780762445073
Release 2012-05-22
Pages 240
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Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars. Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. Sample any of the 100 seasonal recipes: In the spring: Apricot Jam and Rhubarb Syrup In the summer: Blueberry Butter and Peach Salsa In the fall: Dilly Beans and Spicy Pickled Cauliflower In the winter: Three-Citrus Marmalade and Cranberry Ketchup Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.



Naturally Sweet Food in Jars

Naturally Sweet Food in Jars Author Marisa McClellan
ISBN-10 9780762458264
Release 2016-03-22
Pages 216
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The Preserves You Love, SWEETER THAN EVER After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices—and less of them. The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel and Parsley Relish (sweetened with fruit juice). Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet.



Food in Jars

Food in Jars Author Martha Stone
ISBN-10
Release 2014-08-15
Pages 60
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This book will explore different meal ideas for canning and placing meals in jars. These meals are all convenient and can be stored in the freezer and used for later. You have probably experienced times where you just make too many servings and they do not all get eaten. This book will help solve that problem. Canning and placing foods in jars is easy and you will find that it helps reduce messes and also allows you to take your food on the go with you. Don’t miss out on this book which includes banana nut bread in a jar and even chocolate lava cakes in a jar!



The Treasured World of Food in Jars

The Treasured World of Food in Jars Author Bobby Flatt
ISBN-10 1514837722
Release 2015-07-05
Pages 62
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The popularity of food in Jars recipes has risen to a new scale in recent years. Who can say no to beautifully decorated jars filled with nutritious ingredients? Food in jars are scrumptious little kitchen creations that provides the necessary boost of nutrition along with the taste of heaven. One of the great things about jar meals is that it does not require having expert kitchen skills to prepare them or to store them. They are ideal foods to make for the expert chef and also for the food novice. Food in Jars Cookbook offers 25 healthy and attractive jar recipes, which will put a long smile on your face for sure!! Food in Jars Recipes is a real pleasure to share with friends and family and to receive lots of adulation in return!! Jar meals are ideal alternatives for canning and preserving food and that is why it gives the liberty to store them even for weeks in the refrigerator. Food in Jars Cookbook is the perfect gift that you can give to yourself to enjoy the experience of making yummy and healthy foods inside the jars!!



Preserving by the Pint

Preserving by the Pint Author Marisa McClellan
ISBN-10 9780762451807
Release 2014-03-25
Pages 192
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Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most “vintage” recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands—preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.



Meals in a Jar

Meals in a Jar Author Julie Languille
ISBN-10 9781612432038
Release 2013-02-18
Pages 160
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Meals in a Jar has been writing in one form or another for most of life. You can find so many inspiration from Meals in a Jar also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Meals in a Jar book for free.



The Homesteading Handbook

The Homesteading Handbook Author Abigail R. Gehring
ISBN-10 9781626369238
Release 2011-05-25
Pages 272
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With the rapid depletion of our planet’s natural resources, we would all like to live a more self-sufficient lifestyle. But in the midst of an economic crisis, it’s just as important to save money as it is to go green. As Gehring shows in this thorough but concise guide, being kind to Mother Earth can also mean being kind to your bank account! It doesn’t matter where your homestead is located—farm, suburb, or even city. Wherever you live, The Homesteading Handbook can help you: • Plan, plant, and harvest your own organic home garden. • Enjoy fruits and vegetables year-round by canning, drying, and freezing. • Build alternate energy devices by hand, such as solar panels or geothermal heat pumps. • Differentiate between an edible puffball mushroom and a poisonous amanita. • Prepare butternut squash soup using ingredients from your own garden. • Conserve water by making a rain barrel or installing an irrigation system. • Have fun and save cash by handcrafting items such as soap, potpourri, and paper. Experience the satisfaction that comes with self-sufficiency, as well as the assurance that you have done your part to help keep our planet green. The Homesteading Handbook is your roadmap to living in harmony with the land.



Complete Guide to Home Canning and Preserving Second Revised Edition

Complete Guide to Home Canning and Preserving  Second Revised Edition Author U.S. Dept. of Agriculture
ISBN-10 9780486145242
Release 2012-04-26
Pages 192
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Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.



Cultured Food in a Jar

Cultured Food in a Jar Author Donna Schwenk
ISBN-10 9781401951276
Release 2017-09-26
Pages 256
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In her third cookbook, creator and founder of the Cultured Food Life blog and author of Cultured Food for Life and Cultured Food for Health Donna Schwenk offers over 100 probiotic recipes for the on-the-go lifestyle. These cultured food recipes are easy-to-make and all portable in jars. Schwenk covers everything from the basics like making your own kefir, kombucha, and nondairy milks, to snacks and beverages, to filling, savory meals. Complete with full-color photos and clear, thorough instructions, Cultured Food in a Jar offers an accessible, mouthwatering approach to probiotic eating and gut health.



Plant Tissue Culture Concepts and Laboratory Exercises Second Edition

Plant Tissue Culture Concepts and Laboratory Exercises  Second Edition Author Robert N. Trigiano
ISBN-10 0849320291
Release 1999-11-10
Pages 472
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Alternating between topic discussions and hands-on laboratory experiments that range from the in vitro flowering of roses to tissue culture of ferns, Plant Tissue Culture Concepts and Laboratory Exercises, Second Edition, addresses the most current principles and methods in plant tissue culture research. The editors use the expertise of some of the top researchers and educators in plant biotechnology to furnish students, instructors and researchers with a broad consideration of the field. Divided into eight major parts, the text covers everything from the history of plant tissue culture and basic methods to propagation techniques, crop improvement procedures, specialized applications and nutrition of callus cultures. New topic discussions and laboratory exercises in the Second Edition include "Micropropagation of Dieffenbachia," "Micropropagation and in vitro flowering of rose," "Propagation from nonmeristematic tissue-organogenesis," "Variation in culture" and "Tissue culture of ferns." It is the book's extensive laboratory exercises that provide a hands-on approach in illustrating various topics of discussion, featuring step-by-step procedures, anticipated results, and a list of materials needed. What's more, editors Trigiano and Gray go beyond mere basic principles of plant tissue culture by including chapters on genetic transformation techniques, and photographic methods and statistical analysis of data. In all, Plant Tissue Culture Concepts and Laboratory Exercises, Second Edition, is a veritable harvest of information for the continued study and research in plant tissue culture science.



Canning and Preserving A Simple Food In A Jar Home Preserving Guide for All Seasons Bonus Food Storage Tips for Meat Dairy and Eggs

Canning and Preserving  A Simple Food In A Jar Home Preserving Guide for All Seasons   Bonus  Food Storage Tips for Meat  Dairy and Eggs Author Samantha Michaels
ISBN-10 9781630228736
Release 2014-01-28
Pages 39
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These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too. This handbook, "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs" is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and type of foods , it offers detailed instructions and recipes for making canned, pickled, dried, and frozen foods, as well as bonus recipes for meat, diary and eggs. Basic information on canning techniques for beginners is also included. Download "Canning and Preserving: A Simple Food in a Jar Home Preserving Guide for All Seasons today!



Die Glasglocke

Die Glasglocke Author Sylvia Plath
ISBN-10 3518393545
Release 1998
Pages 261
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Die Glasglocke has been writing in one form or another for most of life. You can find so many inspiration from Die Glasglocke also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Die Glasglocke book for free.



The Complete Guide to Food Preservation

The Complete Guide to Food Preservation Author Angela Williams Duea
ISBN-10 9781601383426
Release 2011
Pages 384
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Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.



Voices of the Chincoteague

Voices of the Chincoteague Author Martha A. Burns
ISBN-10 9781439630648
Release 2007-05-30
Pages 224
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Beginning around the turn of the 20th century, people flocked to boom towns like Greenbackville and Franklin City on Virginia's remote Chincoteague Bay to cash in on the lucrative oyster trade. Most eventually settled for simple rural lives, living a cash and barter economy, commuting on foot or by boat, always closely tied to the tide and water. From mystery in the marsh to jealous lovers, these accounts of life on the Bay are filled with work boats, crab pots, and saltwater.



Putting Food By

Putting Food By Author Ruth Hertzberg
ISBN-10 9781101539903
Release 2010-05-25
Pages 464
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“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources From the Trade Paperback edition.



Introduction to the US Food System

Introduction to the US Food System Author Roni Neff
ISBN-10 9781118913055
Release 2014-10-08
Pages 576
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A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.



The Prepper s Cookbook

The Prepper s Cookbook Author Tess Pennington
ISBN-10 9781612431581
Release 2013-03-25
Pages 192
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The Prepper s Cookbook has been writing in one form or another for most of life. You can find so many inspiration from The Prepper s Cookbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Prepper s Cookbook book for free.