Preservation: The Art and Science of Canning, Fermentation and Dehydration
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ISBN-13:
9781934170694
Veröffentl:
2017
Erscheinungsdatum:
20.06.2017
Seiten:
400
Autor:
Christina Ward
Gewicht:
643 g
Format:
228x154x30 mm
Sprache:
Englisch
Beschreibung:
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration.
Table of ContentsHistory of Food Preservation Science Modern Science and food preservationPathogens and Foodborne Illness 4. Preservation Methods a. Hot Water Bath Canning b. Steam Canning c. Pressure Canning d. Dehydrating e. Fermentation 5. Tools6. What Can be Preserved and what's the best method? (including That Which Cannot Be Canned)7. Recipes and Techniques a. Jams & Jellies American style European style (and how to adapt those techniques to American safety standards) Asian Styles (and how to adapt those techniques to American safety standards)b. Pickles American European Asianc. Sauces, Condiments, Syrupsd. Dehydration Fruits & Vegetable Meats (Jerky)e. Pressure Canning Vegetables Meats Soups & Stews8. Safe Storage9. Glossary of terms10. Resources
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