Download Free The Complete Home Guide To Canning Preserving Farmstand Favorites Book in PDF and EPUB Free Download. You can read online The Complete Home Guide To Canning Preserving Farmstand Favorites and write the review.

Make the most of your homestead’s produce with this beginner’s guide to preparing and preserving your hard-earned harvest—all year long! Want to extend the benefits of your backyard bounty? Look no further! This beginner-friendly guide outlines essential preservation techniques and yummy recipes—all from expert farmers. Inside you’ll find information on: • Various methods of preserving (canning, smoking, freezing, drying, pickling, etc.) • Selecting the right preservation method for your crop • Knowing when to preserve—and why • Farmer-approved techniques and preserving set-ups, with illustrations • And much more! Whether you raise livestock or grow crops, there’s a method here that will allow you to enjoy the fruits of your labor year-round! No farmer wants to throw away their hard work, and Backyard Farming: Home Harvesting is the perfect guide to ensuring no part of your harvest is wasted.
Create Your Home-Preserved Pantry with Nearly 100 Recipes & Beautiful Photographs Throughout Imagine lining your shelves with made-from-scratch jars of garlicky tomato sauce, flavor-packed baked beans, ready-to-eat stew or peak-summer veggies. Pressure canning is an easy, delicious way to feed your family, and with the wisdom of preserving expert Angi Schneider, anyone can master this affordable, time-saving practice. Start with Pressure Canning 101, where Angi shares all of her best tips and tricks from 25+ years of experience. You’ll learn the ins and outs of your canner, as well as how to avoid botulism to ensure that your canned goods are safe to eat. Angi then shares in-depth guides and tons of creative, safe recipes for the most popular foods for canning—tomatoes, veggies, legumes (including beans), meats and soups. Everything you need to know is presented in Angi’s ultra-practical, easy-to-follow style. Forget overpriced takeout and premade grocery store meals. Instead, enjoy dinner in an instant with Butternut Squash and White Bean Soup, Swedish Meatballs or Pot Roast in a Jar. Share shelf-stable chicken broth with an under-the-weather neighbor or gift a grab-and-go gumbo to a friend. As Angi says, canning and community go hand in hand! This trusty, all-in-one handbook, packed with information and recipes, is one you will return to again and again as you create your very own self-sufficient pantry.
Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates. The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything—from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds—with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert. Sweet Jams & Jellies: Once you’ve turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam. Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish. Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp. Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar. Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce. Canning Books Are Hot More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles. Step-by-Step Instruction This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe. Timelines for Every Recipe It's helpful to have snapshot of the commitment involved in making the recipe—and when they're ready to eat. Lots of Options for Both Beginner and Experienced Canners There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes. Beautiful Package Completely illustrated with step photos of the recipes in progress and an easy-to follow design.
Enter the Amish world of hard work, sturdy families, and the freshest produce. The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables. Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more! Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.
Hatching a sustainable life with heritage poultry Houdan. Nankin. Indian Runner. Narragansett. These may sound like exotic place names or unusual varieties of produce, but each actually refers to one of the many hundreds of lesser-known poultry breeds which tempt the livestock owner who's prepared to venture into less familiar territory. Providing an alternative to commercial breeds and hybrids, heritage breeds each boast their own unique characteristics and personality traits, and are a valuable (and entertaining) addition to a sustainable food system. Pure Poultry is the first book in nearly a hundred years to focus specifically on heritage breeds of chickens, turkeys and ducks and their role in a self-reliant lifestyle. This timely, beautifully illustrated resource includes: Detailed guidelines on everything from housing, breeding and day-to-day care, to processing, cooking and preserving Much-needed information on using heritage breeds for egg and meat production Tips, inspiration, recommended reading, and additional resources A unique planning worksheet that simplifies the process of starting out with poultry. Brimming with quiet humor, Pure Poultry is an immensely readable "how-to and why-to" based entirely on personal experience-including plenty of lessons learned the hard way. Pure Poultry shows how heritage-breed poultry can enhance and deepen anyone's quality of life, whether you have a farm, a small backyard, or a neighbor with space to share.
This book gives advice on growing your favorite fruits and berries, and then provides ample instruction on how to prepare or preserve the results. The perfect resource for both beginners and experts in America's #1 hobby, gardening.
The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.