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Preserve It! [Anglais] [Relié]

Carolyn Humphries , Heather Whinney , Lynda Brown

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Commentaires client les plus utiles sur (beta) 4.4 étoiles sur 5  19 commentaires
14 internautes sur 14 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Giving this beginner confidence in preserving 24 juillet 2010
Par Serine E. Givens - Publié sur
I haven't had a garden in years, but started one at my new home. I wanted a book that wasn't strictly canning or pickling but something that would help me diversify my pantry and make the most of what I'm growing and buying at farmers markets. This book totally fits the bill. Aesthetically it is modern and has wonderful images, but that wouldn't mean much if the book didn't do it's job. It really has. I'm drying tomatoes, making the grilled zucchini in olive oil and my pesto turned out delicious. Tomorrow I'm making the strawberry freezer jam too! The book has a very nice balance of basic recipes as well as some more adventurous chutneys and such. I'm getting a lot of use out of it and it is one of my favorite cooking / crafting books right now. I also recommend Ashley English's Canning Preserving.
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Inspiring! 22 janvier 2011
Par Kristina Seleshanko - Publié sur
Winter is an excellent time to learn about preserving food. If you wait for the rush of spring and summer produce, you may find yourself unprepared. For example, if you want to start canning, now's the time to start stocking up on supplies. Now's also the time to peruse new canning and preserving books, which is why I was excited to receive Lyndia Brown's Preserve It! from DK Publishing.

First of all, I've never seen a DK book that wasn't beautiful. Preserve It! is no exception. It's packed with full color photographs to make you wish you could spend all your time preserving food - just because it looks so pretty. But what I also appreciate about DK books is they originate in England and therefore usually approach subjects quite differently than we do in the United States. This makes for interesting reading.

In Preserve It! Brown covers just about every safe method for preserving fruit, vegetables, meat, poultry, and fish - and a few other food in between. She begins with the most basic method: Keeping the food in the ground. She shows, step-by-step, how to bury certain produce (like potatoes) under the earth. Then she moves on to root cellaring, or storing produce (like carrots, winter squash, apples, onions, and garlic) in a cool, dark location. You don't need an actual root cellar to do this; a cool, basically dry location like a garage works, too.

Drying foods is covered, too. There is no mention of using dehydrators here. Brown sticks to more old fashioned techniques like oven and air drying, which typically don't work as well unless you live in quite a dry environment. The basics of freezing are also covered, with a handy chart on the steps involved in safely freezing various types of food. There are some recipes included in this section, including frozen fruit bars, freezer pickles, and freezer jams.

Making jam, jelly, and marmalade is covered pretty extensively. Brown teaches how to make your own pectin (a necessary ingredient for jam making) from apples, gives basic instructions on using a boiling water bath canner, and offers plenty of recipes, including standard favorites (like mixed berry jam) and less common recipes (like black currant jam, cherry jam, fig and vanilla jam, pumpkin and orange spiced jam, tomato and hot pepper jam, hot pepper jelly, rosemary jelly, red onion marmalade, and clementine and whiskey marmalade). There are also instructions on making candied fruit peel and crystallized fruit. Chutneys, both sweet and savory, are up next, with instructions and recipes like mango, green bean and zucchini, tomato and roasted pepper, and apple, raisin, and date chutney.

How to can pickles and relishes is covered, along with recipes like lime pickles, pickled walnuts, pickled shallots, cucumber pickles, and beet relish. The basics of canning fruit comes next, with some really interesting recipes like figs in honey syrup, clementines in caramel syrup, cherries in brandy, kumquats in vodka, mulled pears, apricots and almonds in amaretto, berry syrup, chestnuts in vanilla syrup, various cordials (non-alcoholic drinks), mushroom ketchup, hot pepper sauce, and pesto.

Preserving food in oil is something I've never seen in an American book. And while this method has been used since ancient times, the author correctly states it's now considered safe only for short term, refrigerated storage. But her recipes for garlic confit, dried tomatoes in oil, artichokes in oil, and more look positively scrumptious.

Near the end of Preserve It!, Brown covers salting and curing produce, poultry, meat, and fish. Here, you'll learn the basics of making sauerkraut, preserved lemons, salting and curing fish, wet curing meat, dry curing meat, making sausages, and smoking foods. Finally, Brown offers the basics of making cider, beer, and wine (including grape, beet, plum, pea, parsnip, and elderflower).

While Preserve It! may not be ideal for beginning canners, it is a source of inspiration for both novice and experienced canners and food preservers. Novices can use this book alongside a more complete canning manual (like the Ball Complete Book of Preserving) to expose themselves to more than just standard recipes. And experienced canners will love the new and interesting recipes, for sure. I can't wait to try some!

Kristina Seleshanko
Proverbs Thirty One Woman
7 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Preppers, survivalists, and home gardeners must have this! 27 juin 2010
Par tmedlin - Publié sur
Excellent book which covers more preserving techniques than I knew existed-from canning to freezing to smoking to clamping to dehydrating.

Beautiful photos, excellent recipes. Easy to understand principles of food storage.
4 internautes sur 4 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Not for Beginners 21 mai 2011
Par C. Williams - Publié sur
Format:Relié|Achat vérifié
This book has some very interesting recipes, but it has faulty instructions in many of them. The instructions on some recipes tell us to process the jars in a hot water bath canner for a number of minutes THEN put the lids on! This would be a disaster! How would you keep the water out of your jam?? How would the vacuum needed to preserve the food and keep the lid on be formed?? The lids hold the food in, the water out, keep the air that is driven out by the heat out of the jars and make the seal that canning is based on! Use the recipes, but ignore the instructions on how to process your jars.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic for those home gardeners 6 septembre 2010
Par Connie Hudson - Publié sur
Format:Relié|Achat vérifié
IF you grow your own fruits and veggies, this book is great. It has guides to tell you which veggies are better canned, dehydrated and frozen. That way you can plan your garden accordingly. How to make your own Pectin so you don't have to buy it. It even tells you how to make your own wine and beer! It also takes you step by step in salting/curing meats and fish. This book is great.
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