Beyond Canning

Beyond Canning

New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before

Book - 2016
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"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team

If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or G ochugaru Preserved Lemons, you've come to the right place! In Beyond Canning , Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.

Publisher: Minneapolis, MN :, Voyageur Press,, 2016
ISBN: 9780760348659
0760348650
Branch Call Number: 641.4 Gil
Characteristics: 192 pages : illustrations (chiefly colour) ; 26 cm

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