Reaktion Books, 2018. — 176 p. — (Edible). — ISBN: 978-1780239194. From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe’s sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetables — pickles by...
Cooperative Extension Service, 2002. — 12 p. This guide, containing up-to-date instructions for preparing safe home-canned foods, is based on research conducted at the Pennsylvania State University. It is adapted from the USDA Complete Guide to Home Canning.
University of Wisconsin-Extension Cooperative Extension, 2000. — 13 p. — (Wisconsin Safe Food Preservation Series) Salsa can be a fun easy way to preserve peak-of-season tomatoes to enjoy all year. Most salsa recipes mix low-acid foods,such as onions and peppers, with acid foods, such as tomatoes.The salsa recipes in this bulletin have been tested to ensure that they contain...
Page Street Publishing, 2020. — 320 p. Practical Methods & Recipes for Creating a Treasure Trove of Preserved Foods. When veggies are at their peak of the season, this preserving compendium covering nearly every vegetable is your one-stop source. Brimming with 100 recipes, beautiful full-page color images, step-by-step preservation methods and handy reference charts, this...
Ten Speed Press, 2014. — 208 p. From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array...
Comments