Few topics which are covered in the HOMEMADE NATURALLY FERMENTED FOODS are:
Introduction of needed equipment and ingredients.
Great reasons to start making and eating fermented foods.
Selecting Produce for Fermenting.
Choosing Meat, Eggs, and other Ingredients for Fermenting.
Essential information about fermenting veggies, fruits, grains etc.
From Japanese Tsukemono to Korean kimchi, from German sauerkraut to Indian chutney, pickling is part of a long and rich tradition of food culture around the world, and with DIY Pickling, making delicious sweet, sour, spicy and fermented pickles in your own kitchen has never been easier. Included are the fundamental pickling techniques that you’ll turn to again and again in your pursuit of pickling perfection. Work your way through a wide range of pickling projects with:
- Over 100 step-by-step pickling recipes
- Detailed troubleshooting guides to ensure pickling success
- Insider tips and anecdotes from pickling experts
- Chapters dedicated to fermented pickles and Asian pickles
- Instructions for canning and storing your pickles
- A bonus chapter about how to integrate pickles into your everyday cooking
Whether you are new to pickling or looking to go beyond the basics, DIY Pickling will give you the tools and tips you need to unleash your inner kitchen crafter and master your pickling skills.
Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.
Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!
Preserve fresh foods by drying, freezing, canning, and picklingFind and use the tools needed to can and preserve foods at homeTake safety precautions to prevent food contaminationCan all-natural broths, soups, and stewsDry herbs and spices from the garden for year-round useMake festive food giftsùfrom jams and jellies to dressings and sauces
In addition to a wealth of information and 100 great recipes, you will find a glossary of terms they can reference and an appendix of resources, including lists of products, books, and websites, to help you find everything you need to begin canning today!
Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with:
· 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more
· Recipes ranging from beginner to advanced to put your skills to the test
· Detailed troubleshooting guides to ensure fermentation success
· Insider tips and anecdotes from fermentation experts
· Step-by-step illustrations to stay on track
· A bonus chapter integrating homemade ferments into everyday cooking
Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.
The book begins with a chapter on preparing and planning, deciding which methods are right for you, and what produce you like enough to invest the time to preserve it. The methods discussed include freezing, flash freezing, water-bath canning and pressure canning. The author, Jackie Callahan Parente is a lifelong canner and shares her insights, secrets, and shortcuts for each of these methods of food preservation. Charts throughout the book detail methods with specific timings, temperatures, and required equipment. Summary pages (“Process Overview”) give the reader a point-by-point wrap-up of each technique with all of the important takeaways.
The chapter on freezing offers general guidelines on which foods freeze best (and worst) with safety instructions and processes to capture the freshest flavors from dozens of possible foods. The author offers information on freezers, containers, thawing processes, energy-saving methods, and head space requirements. Sidebars offer ways to avoid and solve common problems such as freezer burn, discoloration, texture issues, and so forth. Three dozen recipes for freezing fruits and vegetables, including storing prepared items such as strawberry jam, creamed corn, and stewed tomatoes. Beyond fruits and vegetables, the chapter also gives instructions for freezing, breads, pastries, dairy, meat, and complete meals.
The chapter on canning offers information on high- and low-acid canning as well as the differences between water-bath versus pressure canning, with detail on proper use of jars, lids, and bands, selection of the right utensils, instructions for filling the jars, and safe storage. This chapter offers 15 water-bath canning recipes and 12 pressure canning recipes for the most popular fruits and vegetables (tomatoes, apples, berries, pears, peaches, and more).
The canning process can be applied to fresh fruits and veggies as well as to homemade condiments and spreads. The chapter “Jams, Jellies, and More” helps canners narrow down the choices and offers required background for the properties of fruit, pectin, acid, and sweeteners. This chapter offers over 30 recipes for everyone’s favorites, such as blueberry jam, grape jam, and peach preserves, plus some delicious unexpected delights, such as rhubarb conserve, slow-cooker apple butter, and pear ginger preserves. Also on offer are solutions to commonly encountered problems with canning preserves plus labeling and storage.
“Pickles, Relishes, Salsas, and Such” salutes everyone’s favorite condiments, offering recipes for 20 delectable “jar-ables” and a primer for pickling produce, from salt and brine to decorating the jars. Beginning with basic kosher dill pickles and pickled mixed veggies, the author offers recipes for summer and winter relishes, festive, zesty salsas, chutneys, ketchup, sauerkraut and more!
The appendix offers instructions for important techniques critical to the processes described in the book, including blanching, treating for discoloration, preparing sugar syrups, altitude adjustments, and processing times. Eight helpful charts for equivalents, conversions, and yields plus an