aWhen I was growing up, canning was for old folks and cranks and separatists, a writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, thereas never been a better time to revisit the centuries-old techniques of preserving food at home. This hip, modern handbook is filled with fresh and new ways to preserve natureas bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: qA seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor.q -The New York TimesAll the canning recipes in this book assume youa#39;re using standard Mason-style canning jars, since those are easy, cheap, ... Theya#39;re not inexpensive, and they require a bit more effort to use, but on special occasions Ia#39;ll break out the Weck jarsanbsp;...
|Title||:||Canning for a New Generation|
|Publisher||:||Abrams - 2011-02-11|