Canning and Preserving For Dummies: Edition 2

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Everything you need to know to can and preserve your ownfood

With the cost of living continuing to rise, more and more peopleare saving money and eating healthier by canning and preservingfood at home. This easy-to-follow guide is perfect for you if youwant to learn how to can and preserve your own food, as well as ifyou're an experienced canner and preserver looking to expand yourrepertoire with the great new and updated recipes contained in thisbook.

Inside you'll find clear, hands-on instruction in the basictechniques for everything from freezing and pickling to drying andjuicing. There's plenty of information on the latest equipment forcreating and storing your own healthy foods. Plus, you'll see howyou can cut your food costs while controlling the quality of thefood your family eats.

  • Everything you need to know about freezing, canning,preserving, pickling, drying, juicing, and root cellaring
  • Explains the many great benefits of canning and preserving,including eating healthier and developing self-reliance
  • Features new recipes that include preparation, cooking, andprocessing times
  • Amy Jeanroy is the Herb Garden Guide for About.com and KarenWard is a member of the International Association of CulinaryProfessionals

If you want to save money on your grocery bill, get back tobasics, and eat healthier, Canning & Preserving For Dummies,2nd Edition is your ideal resource!

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About the author

Amelia Jeanroy is a syndicated columnist and the Herb Gardens Guide at About.com. An organic sustainable farmer, she has been canning and preserving foods for 20 years. Karen Ward is a life-long home canner, home economist, recipe developer, and cookbook author. She has been a featured guest on many television shows including QVC and HGTV's Smart Solutions.

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Additional Information

Publisher
John Wiley & Sons
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Published on
Aug 13, 2009
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Pages
384
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ISBN
9780470555460
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Language
English
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Genres
Cooking / Beverages / General
Cooking / Methods / Canning & Preserving
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine.
 
From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other.
 
Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane.
 
In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.


From the Hardcover edition.
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