Synopses & Reviews
Everything you need to know about home preserving, from The Culinary Institute of America
Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed foods, and if that's not enough, canning and preserving is a fun and rewarding hobby the whole family can enjoy together.
Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.
- Features more than 60 recipes for pickles, jams, marmalades, dried foods, homemade condiments, and more, all accompanied by detailed and simple explanations and instructions
- Covers virtually every kind of food and preserving technique available for home cooks
- Includes beautiful full-color illustrations throughout
Whether you want to explore a fun new hobby, enjoy your homegrown vegetables all year long, or add new techniques to your repertoire, you'll find everything you need to know here. With Preserving, you'll discover just how fun and delicious home canning and preserving can be.
Detailed, fully-illustrated explanations will help beginners understand all the basic techniques, while experienced preservers will find inspiring new recipes and expert advice on harvesting produce, shopping seasonally, and other essential topics. The book will be illustrated with full-color photography throughout, and will include approximately 65 recipes for pickles, jams, marmalades, condiments, and dried foods, as well as storage information for every type of preserved food.
With authoritative content from America's most respected cooking school, this basic yet definitive guide to the popular trend of canning and preserving will be the go-to reference for home cooks for years to come.
About the Author
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.