Put Em Up

Author: Sherri Brooks Vinton
Publisher: Storey Publishing
ISBN: 1603423729
Size: 15.84 MB
Format: PDF
View: 98

With simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.

Put Em Up Fruit

Author: Sherri Brooks Vinton
Publisher: Storey Publishing
ISBN: 9781603428927
Size: 11.85 MB
Format: PDF, ePub, Mobi
View: 48

This creative cookbook will inspire you to not only preserve summer’s fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious.

The Put Em Up Preserving Answer Book

Author: Sherri Brooks Vinton
Publisher: Storey Publishing
ISBN: 9781603428934
Size: 11.48 MB
Format: PDF, ePub, Mobi
View: 81

In a handy question-and-answer format, Sherri Brooks Vinton answers hundreds of commonly asked questions about preserving food. This comprehensive guide covers canning, refrigeration, freezing, drying, and fermenting all kinds of fruits and vegetables — from tomatoes to tangerines. Vinton also offers expert tips and techniques for setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.

Put Em Up Fruit

Author: Sherri Brooks Vinton
Publisher: Storey Publishing
ISBN: 1612122876
Size: 11.51 MB
Format: PDF, ePub, Docs
View: 83

Real food advocate Sherri Brooks Vinton offers recipes with exciting flavour combinations to please contemporary palates & put preserved fruits & vegetables on dinner party menus everywhere.

Put Em Down Take Em Out

Author: Don Pentacost
Publisher: Allegro Editions
ISBN: 1626545049
Size: 13.10 MB
Format: PDF, Kindle
View: 75

Forget what you've seen in movies and on television--a knife attack is usually fast, furious, and often fatal. When it comes to increasing your chances of surviving, even the best martial arts schools are no match for the hard lessons learned in brutal institutions like Folsom Prison. Folsom alum Don Pentecost's no-nonsense guide cuts through the Hollywood myths and covers valuable information like:*Defending yourself against an attack*Going on the offensive*Training methods to maximize your chances of survivalIf it's true that, as a poet once said, "prison is like high school with knives," then facilities like Folsom are the Ivy League of violence. Serving a sentence at Folsom is like earning a PhD in staying alive. Don Pentecost has done the time so you don't have to. d

Eat It Up

Author: Sherri Brooks Vinton
Publisher: Hachette UK
ISBN: 9780738218199
Size: 17.23 MB
Format: PDF, ePub, Docs
View: 50

Don't toss those leftovers or pitch your beet greens! Eat it up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday's roast, even the last lick of jam in the jar are put to good, tasty use.

Food In Jars

Author: Marisa McClellan
Publisher: Hachette UK
ISBN: 9780762445073
Size: 19.79 MB
Format: PDF, Mobi
View: 74

Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars. Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. Sample any of the 100 seasonal recipes: In the spring: Apricot Jam and Rhubarb Syrup In the summer: Blueberry Butter and Peach Salsa In the fall: Dilly Beans and Spicy Pickled Cauliflower In the winter: Three-Citrus Marmalade and Cranberry Ketchup Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.