The Beginner's Guide to Preserving Food at Home - Janet Chadwick [70]
cooking tip for, 62
freezing, standard, 63
freezing in boilable bags, 63
freezing methods, 34
freezing unblanched, 33
freezing unblanched, whole/julienne, 62, 62
julienne-slicing, 9–10, 10, 62
beets, 63–65
cooking tips for, 64
freezing in boilable bags, 65
Pickled Beets, 147
root cellaring of, 64, 64
berries
Basic Berry Jam, 173
defrosting, 19
drying, 107, 110
freezing, 17, 32–33, 106, 119–20,121–22
seed removal and, 19
tips for, 120
See also specific berry
blanching, 28, 181
blanchers, 12, 12
for boilable bag method, 35–36
in microwave ovens, 12, 37–39
as pretreatment for drying, 42
for standard freezing, 39–40, 40–41
in steam pots, 12
stir-frying vs., 37
timetables, vegetables, 220–21
blenders, 7, 8, 186
blueberries, 106–7
drying whole, 107
freezing, 106
tips for, 107
boilable bags, 28–29, 29–30
advantages of, 34
cooking tips for, 61
freezing method using, 34–37, 35–36
sealing, 30, 31
boiling-water-bath canning, 55–58, 55–58
equipment for, 3, 13, 55
high-altitude processing 147 timetable, 222–23
breakfast, quick, 216
broccoli, 65–66
freezing, standard, 65
Magic Crust Broccoli Pie, 200
tips for, 65, 66
unblanched, freezing of, 66, 66
C
cabbage, 67–68
root cellaring of, 67, 67
Sauerkraut, 152–52, 152
tips for, 68
calendar, planning, 21
canners, 13, 54, 55
preheating of, 167, 169
canning, 50–58
boiling-water-bath, 3, 55–58, 56–57, 58
equipment for, 3, 13
jars and lids, 50–51 24
raw- vs. hot-pack, 52
salt in, 52
sealing jars, 52–53, 53, 58
tips for, 52, 54
troubleshooting, 183–86
washing vegetables for, 51
canning jars, 23, 50–51
headspace, 56
lids and, preparing/selecting, 50–51
preventing mineral stains on, 54
problems with, 183
sealing, 52–53
sterilizing, 183
storage of, 54
testing seals on, 53
tips for maintaining, 54
carrots, 68–70
freezing, standard, 70
freezing in boilable bags, 69
root cellaring of, 68–69, 69
tip, leaving in ground, 70
casseroles, frozen, 215
Cheese Stuffed Peppers, 202
cherries, 107–9
drying whole, 108
freezing, 107–8
fruit leather from, 108–9
raw-pack canning, 109
chicken recipes
Barbecued Chicken, 192
Fried Chicken, 191
Polynesian Chicken, 191
3-in-1 Chicken Recipe, 190–91
Chili, 197
Chutney, Busy Person’s Relish-Sauce-, 148–49
classes, food preservation, 24
cleaning root cellars/storage areas, 27
cold storage, temporary, 24. See also root cellaring
Coleslaw, Freezer, 149–50
conserves, defined, 161
containers
for picking berries, 16
storage, assembling group of, 27
for storing dried foods, 44–45
corn, freezing, 70–73
on cob, boilable bags, 71
cream-style, 72
in husks, unblanched, freezing, 71
standard way, 72
tips for, 72, 73
whole kernal, boilable bags, 73
cost-saving tips
for buying equipment, 14, 21
for freezer, running, 24
cranberries, 110–11
canning, sauce, 111
drying whole, 110
freezing whole, 110
Creamed Vegetable Soups, Fifteen, 211, 212–13
crop planning, preserving food and, 22
cucumbers, 73–74
Cucumbers in Dill Sauce, 204
freezing slices for salads, 74, 74
D
dehydrators, 6, 14
desserts, quick, 216
diced meats, quick meals and, 188–89
Dilly Beans, 146
discolored foods, oxidation and, 184
dried foods
gift ideas, 45
mold in, 182
storage of, 44–45
drying foods, 41–49
advantages of, 41
basic equipment for, 3
benefits of, 25
in conventional ovens, 47–48
in dehydrators, 46
fruit leathers, 49
herbs, 124–25, 131–34
in microwave ovens, 5
pretreatment for, 42–43
sun-drying, 48–49
testing dried foods, 43–44
troubleshooting, 182
See also specific food
E
efficiency, work flow tips for, 20–21, 37
eggplant
freezing, standard, 75
Ratatouille, 192
elevation adjustments.
boiling-water-bath canning, 58, 222–23
equipment, 1–14
basic list of, 3
blanchers, 12, 12
blenders, 7, 8
buying, 14, 21
canners, 13, 54, 55
costs of, 4, 14
dehydrators, 6, 14, 46
directions/part order slips/warranties, 14
dishwashers, 14
food processors, 2, 6–7, 7
freezers/freezing aids, 4–5, 10–11, 34
kettles/pots, 13
measuring cups/spoons, 13
microwave