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Sto caricando le informazioni... Canning & Preserving (Good Food Guaranteed)di Good Housekeeping
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Cooking & Food.
Nonfiction.
HTML: A beginner's guide to canning and pickling with more than 80 simple, small-batch recipes from America's most trusted test kitchen. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.4Technology Home and family management Food And Drink Food PreservationClassificazione LCVotoMedia:
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Unlike the jams, the fruit butters and jellies are mostly canned for shelf stable storage and I plan to try a few of these. The chutneys are all make-and-use (again, how to use FOUR CUPS of chutney before it spoils?) The pickles vary. Some are canned, others are refrigerator. I question the refrigerator dill recipe that says to refrigerate and use the entire quart jar within two weeks. My own refrigerator dills, made from a very similar recipe, are barely coming into their own by two weeks and easily last six months in the fridge.
The startling difference between the chapters makes me think that they had different authors.
My advice to the cook is to read the recipes carefully and evaluate the usefulness and quantities, and your own refrigerator space. Unfortunately, the editors did not choose to make the information about shelf-stable vs refrigerated recipes easily available. I would have preferred it to be in the title, or at the top of the recipe page, or at least in an appendix. I would have even been grateful for a Canned Recipes see Water Bath entry in the index. We get none of these. Be careful out there. This goes for most 21st century "canning" and "preserving" cookbooks.
Bottom line: take it out of the library and evaluate its usability for your own purposes, then buy it if you love it. ( )