Over 200 Recipes, Tips & Techniques for A Well Preserved Kitchen

Book - 2016
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Joel and Dana's journey into preserving began with an innocent lesson in making jam. Almost a decade later, is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques--waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing--and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you'll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.
Publisher: [Toronto] : Appetite by Random House, c2016
ISBN: 9780449016657
Branch Call Number: 641.42 MACC 2016
Characteristics: 344 pages : color illustrations ; 26 cm


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Aug 30, 2016

This is a great all around preserving book that explains not only the "how" but the "why". I will certainly purchase a copy to add to my growing collection of preserving books.
A+ and it's Canadian too!

May 24, 2016

This is an excellent preserving book. Lot's of great tips, and gives the reader a good handle on how long each project is going to take. I also love that it gives uses for the entire raw material, so there is very little waste.
They also include recipes and ideas on how to use your preserved food.
Great book!

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