Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

Autumn Giles

Language: English

Pages: 192

ISBN: 0760348650

Format: PDF / Kindle (mobi) / ePub


"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team

If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.

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behind as much white pith as possible. Repeat with the remaining lemons. 2. Use a sharp knife and then your fingers to peel off any extra pith or remaining patches of skin. Reserve the fruit. 3. Julienne the lemon peel very thin by stacking 3 or 4 pieces on top of one another and slicing them. Place the julienned lemon peel in your preserving pot and set aside. 4. Now, slice the reserved fruit in half lengthwise and slice the half lengthwise again. Cut each piece crosswise to form many small

preserve of your choice 1 cup almond flour ½ cup oat flour ½ cup buckwheat flour Materials ½ cup light brown sugar, lightly packed 8x8 baking dish lined with parchment paper buckwheatOat Jam Crumb Bars ½ teaspoon salt 1½ sticks unsalted butter, heated just until it is melted Yield: one 8x8 baking dish, 9 to 12 servings depending on how small you cut them 1. Preheat the oven to 350°F. 2. Whisk together the oats, almond flour, oat flour, buckwheat flour, brown sugar, and salt, breaking up

consistently produce a crispy texture when pickling cucumbers in a salt brine, dilly beans are my go-to, easy fermented pickle when I want a crunchy snack. 136 a quart jar so that they lie flat. If you’re using a flowering dill head, push it, stem end down, into the jar before adding the green beans to keep it looking pretty. 2. On top of the garlic and dill, stand the beans in the jar in a single layer, fitting them snugly side by side. 3. Pour the brine into the jar so it completely covers

Canning_122-192.indd 189 61422 - Beyond Canning_122-192.indd 189 Text 189 8/10/15 3:13 pm 8/10/15 3:11 pm (Fogra 39)Job:10-61422 Title:MBI - Beyond Canning Dtp:LY Page:189 index A airlock systems for fermentation, 127 altitude adjustments, 23 apples Five-Spice Apple Chutney, 111 Lavender Apple Butter, 40–41 Salted-Apple Caramel, 53 B Baby Bok Choy Kimchi, 165 Banana-Chocolate Butter, 60 Banana Ketchup, 105 bananas Banana-Chocolate Butter, 60 Banana Ketchup, 105 beets fermenting sugary,

for this list to get out of hand. sweet preserves 61422 - Beyond Canning_010-073.indd 17 61422 - Beyond Canning_010-073.indd 17 Text 17 8/10/15 3:07 pm 8/10/15 3:07 pm (Fogra 39)Job:10-61422 Title:MBI - Beyond Canning Dtp:LY Page:17 Basic Preserving Equipment You’ll want to round up the following basic equipment before you get started putting preserves in jars: • Half- or quarter-pint mason jars with twopiece lid closure • Jar lifter • Tall stockpot with a lid and silicone blossom trivet

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