Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. Youall learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.If you want to make a jelly with commercial pectin, follow the manufacturera#39;s directions. 2 Prepare the equipment. ... If you have a steam juicer, fill the bottom part of the steam pan with water to about 1 inch from the top. Place the collection pananbsp;...
|Title||:||The Backyard Homestead Book of Kitchen Know-How|
|Publisher||:||Storey Publishing - 2015-09-19|