By Kim Pezza
Canning & maintaining takes you thru each step of the preferred varieties of canning, masking every little thing from sizzling water tub canning to using a strain cooker, as you discover the entire variety of suggestions on your preserved meals. From jams, jellies, and preserves, to pickling foodstuff and getting ready savory sauces, locate the correct use to your preserved harvest.
With Canning & conserving, you will:
• discover tried-and-true nutrition protection methods
• learn how to appropriately use the gear had to utilize your harvest
• Create flavorful syrups and juices, to be used in various fit recipes
• take pleasure in scrumptious recipes year-round, utilizing preserved foods
Join the becoming move of homemakers and homesteaders seeking to make a go back to a more fit, happier method of life—direct in your kitchen out of your personal yard. Canning & holding will exhibit you how.
Backyard Farming is a sequence of easy-to-use courses to aid city, suburban, and rural dwellers flip their houses into homesteads. no matter if making plans to develop meals for the relations or on the market on the neighborhood farmers industry, yard Farming offers uncomplicated guide and crucial details in a handy reference.
Read or Download Backyard Farming: Canning & Preserving: Over 75 Recipes for the Homestead Kitchen PDF
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Additional resources for Backyard Farming: Canning & Preserving: Over 75 Recipes for the Homestead Kitchen
Bring to boil. Add remaining mole, if desired, and salt, pepper, and garlic powder to taste. Simmer 1 hour, stirring occasionally. Saute remaining onions and peppers. Add to pot, along with drained beans. Add final chili powder to taste. Finish heating and serve with favorite fixings. Makes 6 servings. SOUPS AND STEWS 33 CAPE COD FISH CHOWDER * Representative Patrick Kennedy, RHODE ISLAND 2 pounds fresh haddock 2 ounces salt pork, diced (or 2 tablespoons butter or margarine) 2 medium onions, sliced 1 cup celery, chopped 4 large potatoes, diced 1 bay leaf, crumbled 1 quart milk 2 tablespoons butter or margarine 1 teaspoon salt Freshly ground pepper to taste S immer haddock in 2 cups of water for 15 minutes.
Combine cabbage mixture and noodle mixture 2 hours before serving. DRESSING Mix together soy sauce, sugar, vinegar, and oil. Pour over salad 15 minutes before serving. Stir. Serve. Makes 4 servings. SALADS SOUTHWEST POTATO SALAD * Representative John Boehner, OHIO 10 to 14 large red potatoes, washed and unpeeled 2 cups mayonnaise or salad dressing 1 medium ripe tomato, chopped 112 green pepper, chopped 2 green onions, chopped 2 cloves garlic, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon Dijon mustard 2 tablespoons lime juice 1 teaspoon salt 112 teaspoon pepper 112 teaspoon (or more to taste) cayenne pepper 1 pound bacon, fried and chopped (optional) 4 hard-cooked eggs (optional) P lace potatoes in pot and add cold water to cover by about 2".
Drain off and reserve broth. Remove skin and bones from fish. Saute diced salt pork in a large pot until crisp. Remove cooked salt pork. Saute onions in pork fat or butter until golden brown. Add fish, celery, potatoes, and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer for 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Add salt and pepper to taste. Makes 8 servings. Enjoy this hearty New England favorite of mine and my father's!