Drying Fruits and Vegetables for Preservation - A Selection

Format: Paperback

Language: English

Format: PDF / Kindle / ePub

Size: 7.63 MB

Downloadable formats: PDF

Bring wine, thyme, peppercorns and star anise to boil in large saucepan over medium-high heat. Note that in warmer environments food ferments more quickly than in cooler environments. All you need is a few pounds of Concord grapes and a little time and you’ll be living large. Finally, there is always the possibility that your jam or jelly will not set or that it may set a little too well. Koreans love fermented fish sauce and dried shrimp; many Americans do not. Take the guesswork out of storing produce, no matter the season, with Preserving: The Canning and Freezing Guide for All Seasons, an easy-to-follow preserving cookbook and guide.

Pages: 42

Publisher: Vintage Cookery Books (December 30, 2014)

ISBN: 1447415507

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