I remember the days when I used to struggle to try to make recipes from Larousse Gastronomique and Joy of Cooking that were spectacular, but that end always seemed to elude me. The ingredient can easily be changed to accommodate more on hand and less expensive items but for our first try we went by what was called for. It is easy to do and you don’t need a cider press, just patience as the fermenting and souring process take time.

Generally, yes, you should keep the lid on as much of the time as possible, to retain the heat. Except when the processing times are very long (say, more than 25 minutes), I haven't needed to add more water during a batch, and even then you should only add water that is boiling already (I keep a separate saucepan with water on the stove, or else the temperature will drop!) Heating or scalding vegetables in boiling water or steam for a short period of time online. Once you understand what makes a particular food preservation method work--how and why it safely preserves the food--then you will know when you can improvise vs. when you need to stick to a recipe's ingredients and instructions exactly. The information below will help you develop your own unique recipes while honoring the preservation processes that make the food safe. "Canning" can be a confusing term The Story of Canning and read epub read epub. This summer I’ve fallen in love with canning. Each step I take away from the grocery store and processed foods leads me in to a new territory. Before this summer, I was petrified of canning. I (and the media) had built it up in my head that canning was somehow dangerous On Cooking: A Textbook of download online download online.

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