Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

Preserving and pickling the easy, modern way: in small quantities for today's small households. Forget about big jars and hours of work on a hot summer's day. Some recipes call for as few as two ingredients; some don't even require cooking. There are also recipes for beverages, salsas, baked goods, and other desserts using jarred foods as ingredients. Special equipment? Nope. The lingo is defined in a glossary, a source list suggests where to buy wide-stemmed jar funnels (handy but not necessary), pickling lime (a white powder, not fruit) and calorie-reduced pectin.

Author: Jeanne Lesem
Publisher: iUniverse
Published: 08/08/2006
Pages: 292
Binding Type: Paperback
Weight: 1.11lbs
Size: 9.25h x 7.50w x 0.61d
ISBN: 9780595388134

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