Shared by:oxx78
Written by Mary Norwak
Edition: 1996
Format(s): PDF
Language: English
This installment, the Book of Preserves (Jams, Chutneys, Pickles, Jellies), starts with a brief introduction into the basics of preserving, including a glossary of ingredients and an explanation of the necessary equipment and utensils and all about setting, packing, sealing, packaging and labeling preserves. It then presents recipe suggestions for all major types of preserves, from jams and jellies to candied fruits. Special chapters are dedicated to marmalades, curds, butters, conserves, freezer jams, microwave preserves, pickles, chutneys, sauces and catsups, fruit in alcohol, liqueurs, syrups, flavored vinegars and mustards. The book closes with a short section on drying fruit. Classics such as candied apricots, blackcurrant jelly, black cherry jam, grape jelly, pickled dill cucumbers, dried apple rings, herb vinegar, mango chutney, spiced oranges, lemon curd, spiced prunes, rum pot, apple butter, cranberry sauce, strawberry jam and tomato sauce appear next to unique recipes such as dried apricot and pear jam, freezer nectarine jam, kiwifruit jam, lemon apples in wine, mushroom catsup, orange and apple jelly, peach and raspberry jam, pineapple harlequin, plum and cherry brandy jam and grape chutney.
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| Creation Date: | Fri, 09 Sep 2011 18:36:11 -0400 |
| This is a Multifile Torrent | |
| How to Cook.pdf 22.75 MBs | |
| The Book of Preserves Jams, Chutneys, Pickles, Jellies.pdf 9.09 MBs | |
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