Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

by Leda Meredith

Overview

The ultimate guide to putting up food.

How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.

Product Details

ISBN-13:	9781581572421
Publisher:	Countryman Press, The
Publication date:	08/04/2014
Series:	Countryman Know How
Pages:	272
Sales rank:	376,160
Product dimensions:	7.90(w) x 7.90(h) x 0.80(d)

About the Author

Leda Meredith has been preserving food since she was a kid at her great-grandmother's side. She is the guide to food preservation at About.com, teaches food preservation and foraging throughout the Northeast, and is a regular contributor to numerous food-related publications. She is the author of Pickling Everything, Preserving Everything, The Forager’s Feast, and other books, and lives in Brooklyn, New York.

Table of Contents

Introduction 8

Gear 10

Lacto-Fermentation 21

Boiling Water Bath Canning 48

Vinegar Pickling 64

Sweet Preserves 88

Pressure Canning 120

Dehydrating 140

Salting and Smoking 168

Freezing 184

Cold Storage 194

Dairy Cultures-Yogurt and Simple Cheeses 206

Preserving in oil, butter, and Other Fats 221

Preserving in Alcohol 237

Troubleshooting 252

Appendix: Approximate pH Values of Various Foods 259

Useful Resources 262

Index 265

Acknowledgments 271

About the Author 272