New PDF release: Canning and Preserving for Beginners

By Rockridge University Press

ISBN-10: 1623151848

ISBN-13: 9781623151843

#1 Amazon Bestseller in Cookbooks, meals & Wine

The paintings of canning and retaining meals is a useful domestic cooking ability, usually handed down from one new release to the subsequent. in case you by no means had the opportunity to profit find out how to can of their grandmother's kitchen, it's by no means too overdue to begin.

CANNING & retaining FOR rookies demystifies the method of domestic canning for rookies, with step by step instructions and straightforward, flavorful canning recipes. start speedy and painlessly so that you can commence making tasty canned items and preserves with this season's harvest straight away. those uncomplicated, common recipes will make your first canning adventure relaxing, secure and delicious.

Canning & retaining for rookies can assist you quick develop into a professional in domestic canning with:

70 basic canning and maintaining recipes
Recipes for making the fitting pickles, relishes, and jams and jellies all year long utilizing seasonal culmination and vegetables
remain secure with finished directions and security instructions that determine your canning initiatives are foolproof
Simplify the method of strain canning meats and ready dishes to create time-saving meal starters in your pantry

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Extra info for Canning and Preserving for Beginners

Sample text

2. Fish the candy out with the fork and tap it gently against the side of the bowl to remove any excess chocolate. 3. Carefully transfer the dipped candy to the prepared baking sheet, tipping the fork slightly so the candy slides off. ENROBING is better suited to larger items, like candy bars. This is covered in greater detail on pages 253–255, but the basic procedure is this: Coat the bottom of the candy slab in about a cup of chocolate (it’s easiest to do this before cutting it into individual pieces; see the technique opposite), spread it into a thin layer with an offset spatula, and allow the chocolate to set up somewhat; cut the bars and arrange them on a wire rack set over a parchment- or wax paper–lined baking sheet; pour more liquid chocolate over the bars to cover them; and then quickly run an offset spatula underneath the bars to loosen them from the wire rack before allowing them to set completely on a second lined baking sheet.

KitchenAid makes a great, reliable immersion blender that will run you about $30. Once you have one of these, we predict you’ll use it for all kinds of other, non-candy stuff too: soup, mayonnaise, pesto, and impromptu smoothies come immediately to mind. ) BENCH SCRAPER. , it’s a small rectangular sheet of metal with a handle on one end. Bench scrapers are great for folding hot sugar syrup, making even score marks on fudge or buttercrunch—and they’re your best bet for getting those obnoxious little drops of hard candy off the counter.

CANDY 101 • 21 CHOCOLATE PRIMER If you’ve read this far—and we’re glad you have—it might seem like there’s an awful lot of info coming your way. Well, you’re right, there is! Not to fret; we’re here to hold your hand through all this homework. We’ll start off slow, with everyone’s favorite legal drug: chocolate. How Chocolate Is Made (Hint: It Doesn’t Involve Oompa-Loompas) The first step in the actual chocolate-making process is harvesting cacao. No, that’s not just “cocoa” misspelled. Chocolate begins as a seed nestled in a pod that grows on the Theobroma cacao tree.

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Canning and Preserving for Beginners by Rockridge University Press


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