The Beginner's Guide to Preserving Food at Home - Janet Chadwick [73]
Jan’s Spicy Spaghetti Sauce, 154–55
tips for, 155, 157
spices, 20, 137
Spinach Surprise, 203
spoilage
checking jars for, 54, 138
signs of, 184
squash. See summer squash; winter squash
stir-frying, 32, 37, 66, 76, 76 88
stock for soup, 22
storage
containers for, 27, 54
of dried foods, 44–45
peparing fruits/vegetables for, 27
for short-term, 16–17
tips for, 45, 86
using closets for, 18, 21
trainers, 7–9, 8, 9, 23
in canning process, 186
cheesecloth, 9
Chinois strainer, 9
Foley Food Mill, 9, 9
with hand crank, 8
jelly bags, 9
screens for, 8–9
Squeezo strainer, 8, 19
strawberries, 121–22
Basic Strawberry Jam, 174
Basic Strawberry Preserves, 175
freezing in sugar, 122
keeping firm, 19
tray-freezing whole, 121
sugar,
freezing without, 181
making preserves with, 162
sugar snap peas, 83, 181. See also peas
sugar syrups, 97–98, 98
summer squash, 87–88
cooking tip for, 88
drying squash chips, 87
freezing boilable bags 88
frozen unblanched slices, 88 88
Ratatouille recipe, 192
tips for, 87
Zucchini Relish, 151
sun-drying, 48–49, 92
sweeteners, 136, 162, 182
sweet peppers, 84–85
Cheese-Stuffed Peppers, 202
cooking tips for, 84
drying diced, 85
tray-freezing, whole or halves, 84, 84
syrups, 18. See also sugar syrups
T
teas, herbal, 127, 127
testing dried foods, 43–44
time-saving tips, 15–24
cooking, 200
crop planning, 22
freezing, 34, 66
harvesting, 15, 22
jam/jelly making, 160
meal preparation, 22, 187–89, 214–16
preparing vegetables, 53
preserving/processing,17–18, 26, 60
seasonal tips, 21–24
shopping, 22–23
storage, short-term, 16–17, 24, 60
work flow efficiency, 20–21
tomatoes, 88–92
canning, overripe, 186
canning purée, 91, 91
canning raw-packed, 92
drying slices, 92
freezing purée/juice, 90
freezing whole, peeled, 90
freezing whole, unpeeled, 89
ripening of, 89
root cellaring of, 89, 89
sun-dried, 92
tips for, 89, 90, 91
using frozen, 90
toppings and coatings, 216
tray-freezing
berries, 17, 106, 119, 121
meats, 216
onions/garlic/shallots, 78–80
tips for, 32
vegetables, 17, 83, 83, 84, 84
troubleshooting, 180–86
for canning, 183–86
for drying, 182
for freezing, 181–82
for pickling, 158–59
turkey, freezing of, 216
U
utensil storage tips, 20
V
vacuum packaging machines, 11, 29
Vegetable Platter with Peanut Sauce, 201
vegetables, 59–95
blanching times, 220
dried, testing before storage, 43
freezer packaging for, 28–30
freezing unblanched, 32–33
frozen unblanched, cooking tips, 32
leathers from, 49
microwave blanching timetable, 221
mixed, soups/purées, 95
for pickling, 136
preserving, 59–95
ready-cut, 215
root cellaring, 26–27
tray-freezing, 17, 32
yields, fresh vegetable, 218–19
See also specific vegetable
vinegar
herbal, 128–29
in pickling, 136
vitamin C, 97
W
washing produce, 17
winter squash, 93–94
freezing, strained, boilable bags, 94
Harvest-Time Acorn Squash, 205
root cellaring of, 93
Squash Bisque, 208
tips for, 18, 93
work area setup/tips, 20–21, 37
workshops, food preservation, 24
Z
zucchini. See summer squash
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