Canning & Preserving (Idiot's Guides) by Trish Sebben-Krupka

By Trish Sebben-Krupka

Having fun with in the neighborhood grown vegetables and fruit year-round hasn't ever been more uncomplicated! "Idiot's publications: Canning and Preserving" specializes in step by step directions with full-color images to aid readers of all degrees speedy and simply shop nutrients utilizing numerous equipment. Dozens of uncomplicated canning recipes, with adaptations to make actually distinctive flavors, are incorporated. moreover, readers will locate easy-to-understand directions on freezing, water-bath canning, strain cooking, root-cellaring, and more.

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Extra resources for Canning & Preserving (Idiot's Guides)

Example text

Tie small bunches together, three chiles at a time, and then string together those bunches in large clusters (known as ristras) using string or wire. Hang in a warm, dry place. Drying Chiles 47 Drying Corn It’s much more common to preserve corn by freezing or canning, but if storage space is at a premium, dehydrating can be a good choice. Once dry, it can be ground into corn meal, or rehydrated. Rehydrated corn will have a different texture than fresh or frozen corn. Try it as an ingredient in soups or casseroles.

Corn Husk and trim. To freeze whole-kernel corn, blanch on the cob, cool, then remove kernels. For corn on the cob, blanch for 7 minutes. For corn kernels, blanch for 4 minutes; cool, and remove kernels. Peas (edible pod) Remove stems, blossom ends, and strings. Water blanch for 2 minutes. Peas (green or field) Shell. Water blanch for 1 1⁄2 to 2 minutes. Peppers (hot) Roast or steam. Peel. No blanching required. Peppers (sweet) Halve or cut into strips. Freeze without blanching (if serving raw), or water blanch for 2 minutes (for cooked preparations).

Best Methods for Freezing Vegetables Vegetable Preparation Blanching Method and Time Asparagus Trim. Leave whole, or cut into 2-in. (5-cm) sections. Water blanch large spears for 4 minutes, medium spears for 3 minutes, and small spears for 2 minutes. Beans (pod) Shell and sort by size. Water blanch large beans for 4 minutes, medium beans for 3 minutes, and small beans for 2 minutes. Beans (vine) Trim. Cut if desired. Water blanch for 3 minutes. Beets Trim and scrub. Cook in boiling water until tender, 25 minutes.

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