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Beyond canning : new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before / Autumn Giles.
- Format:
- Book
- Author/Creator:
- Giles, Autumn, 1984- author.
- Language:
- English
- Subjects (All):
- Canning and preserving.
- Pickled foods.
- Physical Description:
- 192 pages : color illustrations ; 26 cm
- Place of Publication:
- Minneapolis, MN : Voyageur Press, 2016.
- Summary:
- "If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire. A deep dive into multiple methods of home preserving, this book features unexpected flavors, smart techniques, and root-to-stalk recipes to give you practical ways to eat better and reduce waste. You will not want to miss the wide variety of techniques! Vinegar preserving that goes beyond pickles. Water bath canning for new tastes and textures.- Do you like kimchi? You''ll love recipes to ferment and culture for amazing results and a world of variety"-- Provided by publisher.
- Contents:
- Sweet Preserves 10
- Cranberry, Orange & Hazelnut Conserve 24
- Blueberries in Their Own Syrup 27
- Hot & Sour Cherry Preserves 28
- Tomato-Vanilla Jam 31
- Grapefruit-Rhubarb Preserves 34
- Bergamot-Scented Meyer Lemon Marmalade 37
- Lavender Apple Butter 40
- Rangpur Lime Marmalade 42
- Raspberry-Rhubarb Sauce 45
- Smooth Cherry-Limeade Jam 46
- Blackberry-Plum Jam 49
- Strawberry Preserves 50
- Salted-Apple Caramel 53
- "Just a Cup" Rose Wine Jelly 54
- Quick Peach-Bourbon Jam 57
- Hibiscus-Lime Jelly 58
- Banana-Chocolate Butter 60
- Rescue-Roasted Strawberry Compote with Thyme 63
- Rustic Jumbleberry-Pie Jam 64
- Fig Jam with Toasted Fennel Seeds 67
- Orange-Rosewater Curd 68
- Pear-Cardamom Butter 71
- Buckwheat-Oat Jam Crumb Bars 73
- Pickling 74
- Rhubarb-Cardamom Chutney 80
- Kombu Dashi Pickled Shiitake Mushrooms 82
- Broiled Pickled Onions 84
- Blackberry-Sage Shrub 86
- Celery & Black Pepper Shrub 89
- Pickled Mandarinquats with Ginger & Pink Peppercorns 90
- Curried Orange Pickle 93
- Pickled-Beet Carpaccio with Honey & Thyme 94
- Maple-Plum Mostarda 97
- Bloody Mary Pickled Eggs 98
- Green Chile Jam 101
- Quick Pickled Rhubarb 102
- Spring Radish & Pickled Rhubarb Pico de Gallo 104
- Banana Ketchup 105
- Southwest Chow-Chow 107
- Old Bay Pickled Cauliflower 108
- Five-Spice Apple Chutney 111
- Double-Tart Cherry Relish with Cloves 112
- Pickled Figs with Port & Black Pepper 115
- Smoky Carrot Coins 116
- Raspberry & Burnt-Honey Gastrique 119
- Pizza-Pickled Brussels Sprouts 120
- Fermentation 122
- Dilly Beans 136
- Pink House Kraut 139
- White Kimchi 140
- 'Snips Chi 143
- Fermented Jalapeno Slices 144
- Fermented Jalapeno Hot Sauce 147
- Whole Brined Lemons 148
- Gochugaru Preserved Lemons 150
- Lemony Sprouts Kraut-Chi 153
- Brined Watermelon Radishes 154
- Rutabaga & Wakame Sauerruben 157
- Lime Curtido 158
- Chipotle-Cauliflower Kraut 161
- Daikon Garlic "Noodles" 162
- Baby Bok Choy Kimchi 165
- Kumquat Kimchi 166
- Spring Onion & Red-Radish-Cube Kimchi 169
- Chow-Chow Kraut Deviled Eggs 171
- Chow-Chow Kraut 172
- Salty-Dog Kraut 175
- Pink-Salt Kraut 176
- Radicchio & Sunchoke Kraut with Thyme 179
- Brined Green Tomatoes with Basil 180
- Kohlrabi Spears 183
- Fermented Carrot & Daikon Matchsticks 184.
- Local Notes:
- Acquired for the Penn Libraries with assistance from the Isaac Norris Library Fund.
- ISBN:
- 9780760348659
- 0760348650
- OCLC:
- 911070134
- Publisher Number:
- 99966990234
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