Download PDF by Kim Pezza: Backyard Farming: Canning & Preserving: Over 75 Recipes for

By Kim Pezza

ISBN-10: 1578265398

ISBN-13: 9781578265398

Canning & holding takes you thru each step of the preferred sorts of canning, overlaying every thing from scorching water tub canning to using a strain cooker, as you discover the entire variety of thoughts in your preserved meals. From jams, jellies, and preserves, to pickling foodstuff and getting ready savory sauces, locate the suitable use on your preserved harvest.

With Canning & keeping, you will:
• discover tried-and-true meals maintenance methods
• discover ways to effectively use the gear had to utilize your harvest
• Create flavorful syrups and juices, to be used in various fit recipes
• get pleasure from scrumptious recipes year-round, utilizing preserved foods

Join the growing to be stream of homemakers and homesteaders trying to make a go back to a more fit, happier method of life—direct for your kitchen out of your personal yard. Canning & protecting will express you how.

Backyard Farming is a chain of easy-to-use courses to assist city, suburban, and rural dwellers flip their houses into homesteads. even if making plans to develop nutrients for the kin or on the market on the neighborhood farmers marketplace, yard Farming presents basic guide and crucial info in a handy reference.

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Extra info for Backyard Farming: Canning & Preserving: Over 75 Recipes for the Homestead Kitchen

Sample text

Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice. soups, chilies & chowders 19 Ď Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side. Let your guests enjoy creating the finishing touches. Tortilla Strips 4 tablespoons olive oil 2 tortillas, cut into 1-inch by 5-inch pieces Ď 20 Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown.

Cover and simmer over low heat for 1 to 1H hours, or until the meat is tender. Wrap the lid with a kitchen towel to prevent excess liquid from dripping back into the pot and toughening the meat. Ď When the beans are fully cooked, drain well in a colander and add them to the chili mixture. If you add the beans before they are fully cooked, the acidity in the tomatoes will harden them. Ď Serve topped with sour cream, cheddar cheese, and green onions. the dutch oven cookbook White Bean and Chicken Chili Chilies and chowders are the mainstays of winter Dutch oven cooking.

Season to taste with Tabasco sauce. Serve in warmed soup bowls and sprinkle with parsley. Note: If you substitute chorizo, cooked and drained, for the andouille sausage and fresh cilantro for the parsley, you will have a completely new and different, flavorful bowl of clams. 48 the dutch oven cookbook Sicilian Antipasto This is a recipe from Loni Kuhn, a wonderful San Francisco cooking teacher. Her recipes are always favorites whenever they are served. Serve as an accompaniment to a platter of sliced cold roast pork or roast chicken.

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Backyard Farming: Canning & Preserving: Over 75 Recipes for the Homestead Kitchen by Kim Pezza

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