Search Results for Wish - Narrowed by: Canning and preserving.

Handmade pickles & preserves : traditional accompaniments for meat, cheese or fish.

2024-05-18T12:33:36Z

Call Number 641.462 HAN
Publication Date 2019
Summary Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It's easy to do, inexpensive and great fun! Whether you grow your own, pick from the hedgerow or buy your ingredients, this book will help you make the best preserves every time. The diversity of preserves and whether they are sweet or sharp, hot or fruity, smooth or chunky, is matched only by the variety of foods with which they can be eaten. Guy Tullberg's family has been preserving for generations, and their award-winning company is called Tracklements, after an old English word meaning a savoury jelly or sauce. This book includes 100 of their favourite recipes, so whether you fancy hot aubergine pickle, green tomato chutney or beetroot and horseradish relish, there's something in this book for you. The book also reveals some of the social history behind the preserves and shares Tracklements' tips and techniques perfected over four decades of making preserves. With a guide to the preserving kitchen, including basic tips and advice on which simple pieces of kit you need, this book will help you make the best preserves.
Format: Books

Jam Bake : Inspired Recipes for Creating and Baking with Preserves.

2024-05-18T12:33:36Z

by Wynne, Camilla.
Call Number 641.852
Publication Date 2021
Format: Electronic Resources
Click here to view book

Fish Canning Handbook [electronic resource].

2024-05-18T12:33:36Z

by Bratt, Les.
Call Number 664
Publication Date 2010
Summary Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations ha
Format: Electronic Resources
Click here to view book

The preserving book / editor-in-chief, Lynda Brown ; with Carolyn Humphries and Heather Whinney.

2024-05-18T12:33:36Z

by Brown, Lynda.
Call Number 641.852 PRE
Publication Date 2010
Summary Take a tantalising food journey with the Soil Association and find out how to create your own delicious preserves with less sugar and no nasty additives. From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients.
Format: Books

A year in a bottle : how to make your own delicious preserves all year round / Sally Wise.

2024-05-18T12:33:36Z

by Wise, Sally, 1951-
Call Number 641.852 WIS
Publication Date 2008
Summary "In A Year in a Bottle Sally Wise brings together a mouthwatering collection of more than 100 of her favourite recipes for making your own preserves and conserves. From luscious jellies and jams to delicious pickles and chutneys, this inspiring and practical book makes preserving easy and fun. It includes simple recipes, technical advice and helpful hints to ensure success every time. Best of all, the results can be enjoyed all year round!"--Provided by publisher.
Format: Books

The Complete Guide to Preserving Meat, Fish, and Game [electronic resource] : Step-by-Step Instructions to Freezing, Canning, Curing, and Smoking

2024-05-18T12:33:36Z

by Oster, Ken.
Call Number 641.42
Publication Date 2011
Summary For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, y
Format: Electronic Resources
Click here to view book

The Art of Preserving Fish and Seafood [electronic resource] : A Little Book Full of All the Information You Need

2024-05-18T12:33:36Z

by Atlantic Publishing Group, Atlantic Publishing Group.
Call Number 641.42
Publication Date 2012
Summary This little book is full of all the information you need about the art of preserving fish and seafood through canning, curing, smoking, and freezing. You will learn how to go about the process of storing it for long-term use in a variety of methods, plus easy to follow recipes. There are also sections on the basic understanding of preserving meat, equipment, methods, and general instructions. This all followed by case studies of real stories from real people, along with a list of resources to help you learn more about the art of preserving all types of meat.
Format: Electronic Resources
Click here to view book

Fiery ferments : 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments / Kirsten K. Shockey & Christopher Shockey ; foreword by Darra Goldstein.

2024-05-18T12:33:36Z

by Shockey, Kirsten, author.
Call Number 664.024 SHO
Publication Date 2017
Format: Books

Old-fashioned jams, jellies, and sweet preserves [electronic resource] : the best way to grow, preserve, and bake with small fruit / Jo Ann Gardner ; foreword by Jigs Gardner.

2024-05-18T12:33:36Z

by Gardner, Jo Ann, 1935-
Call Number 641.566 GAR
Publication Date 2015
Summary Jo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann makes and sells seventy-five cases of jams, jellies, and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge.In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of seventy-five exciting recipes for preserving, baking, and cooking unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you?ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We?ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
Click here to view book