The Beginner's Guide to Preserving Food at Home - Janet Chadwick [72]
syrups, making in, 18
mixed vegetables, soups/purees, 95
mold in dried foods, 182
mushrooms, 77–78
drying mushrooms, 78
freezing, standard, 78
N
nectarines. See peaches
O
onions, garlic, and shallots
drying chopped, 80
root cellaring of, 79, 79
tray-freezing, unblanched chopped, 79, 80
Orange Marmalade, 178
oven-drying herbs, 125
oxidation, discolored foods and, 184
P
packaging frozen foods, 28–30
“papers.” See fruit leathers
pasta/pasta sauce, 154–55
Jan’s Spicy Spaghetti Sauce, 154–55
Pasta with Garden Salad Sauce, 207
Pesto Pasta, 206
Quick and Easy Lasagna, 195
tips for, 157, 214
peaches, 113–15
Basic Peach Jam, 172
canning halves of, 115
drying halves, 113–14
freezing, 113
fruit leather from, 114
pears, 115–17
freezing, 116
hot-pack canning halves, 116–17
root cellaring, 115–16
peas, 81–83
blanching/tray-freezing, 83, 83, 181
cooking tips for, 82, 83
freezing, standard, 81
freezing in boilable bags, 82, 82
Lettuce and Green Pea Soup, 210
pectin
natural levels, fruit, 170
preserves and, 162
peelers/peeling, 10, 10, 64
peppers. See sweet peppers
pesto
herb pastes and, 126
Pesto Pasta, 206
picking vegetables, timing of, 16
pickle-making/pickling
basic ingredients for, 136–37
equipment for, 137, 137
methods for, 136
processing, 138
spoilage, signs of, 139
steps, 138–39, 138–39
tips for, 139, 143
troubleshooting, 158–59
pickle recipes
Freezer Pickles, 143
Pickled Beets, 147
Quick Dill Pickles, 140
Short-Brine Kosher Dill Pickles, 141
Sour Pickles, 145
Sunshine Pickles, 144
Sweet Chunk Pickles, 142–43
pies
fruit, tips for, 19
Magic Crust Broccoli Pie, 200
pineapples, 117–18
drying slices of, 117–18
freezing, 117
hot-pack canning, slices, 118
planning calendar, 21
planting, timing of, 16, 22
plums, 18–19
Basic Plum Jam, 176
drying whole prunes, 118–19
raw-pack canning, 119
potatoes, 85–86
dried, reconstitution, 85
drying of, 86
root cellaring of, 86, 86
Preserves, 160–66
Basic Strawberry Preserves, 175
defined, 161
equipment for, 163
ingredients for, 161–62
microwave ovens and, 5
no pectin added, steps for, 163–64
pectin added, steps for, 165–66
processing for, 163
tips for, 160
types of, 161
preserving food
basic equipment for, 1–14, 3
basic techniques, 25–58
kettles for, 13
produce, tips for, 17–19
reference charts, 217–23
See also specific method
pumpkins. See winter squash
purees
defrosted fruit, 18
mixed vegetables for, freezing, 95, 95
tips for, 95
tomato, canning, 91, 91
tomato, freezing, 90
R
raspberries, 119–20
freezing in sugar, 120
tray-freezing whole, 119
Ratatouille, 192–93
reference charts, 217–23
rehydrating vegetables, 77
relish recipes
Busy Person’s Relish-Sauce-Chutney, 135, 148–49
German Pickle Relish, 150
Zucchini Relish, 151
rhubarb, 120–21
canning sweetened, 121
freezing unsweetened, 120–21
rice, cooking tips for, 214
root cellaring, 25, 27
basic equipment for, 3
steps in, 26–27
root vegetables, dried, testing before storage, 43
S
safety tips
with boiling water, 37
in canning, 54, 170, 184–86
in pickling, 138, 158
signs of spoilage, 184
for storing potatoes, 85
for using a slicer, 28
salads
Freezer Coleslaw, 149–50
layered, 214
time-saving tips, 215
salsa recipes
Kate’s Fresh Salsa, 157
Spicy Salsa, 155
salt
in canning, 52
in pickling, 136
sauces
Busy Person’s Relish-Sauce-Chutney, 135
cranberry sauce, 111
See also applesauce; spaghetti sauce
Sauerkraut, 152–53, 152
screw bands, removing stuck, 54
sealers, 11, 11, 35, 35, 88. See also boilable bags,
seasonal tips, 20–21
early spring through early summer, 23–24
fall through late winter, 21–23
planning calendar, 21
stowing seasonal items, 20
seasonings, 37. See also herbs; spices
shallots. See onions, garlic, and shallots
shopping tips, 21, 22
shortcuts. See time-saving tips
slow cookers, 214
snow peas, 83. See also peas
soup
Creamed Vegetable, Fifteen, 211, 212–13
Lettuce and Green Pea, Soup, 210
mixed vegetables for, freezing, 95, 95
Squash Bisque, 208
stock for, 22
spaghetti