Book
Preserving everything : how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more / Leda Meredith.
Record details
- ISBN: 1581572425 (pbk.)
- ISBN: 9781581572421 (pbk.)
- Physical Description: 272 p. : col. ill. ; 26 cm.
- Publisher: Woodstock, VT : The Countryman Press, c2014.
Content descriptions
| General Note: | Includes index. |
| Immediate Source of Acquisition Note: | LSC 22.95 |
Search for related items by subject
| Subject: | Food > Preservation. Canning and preserving. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Cookstown Branch | 641.4 Mer | 31681002592111 | NONFICPBK | Available | - |
- Baker & Taylor
Presents over one hundred recipes for food preservation, from canning fruits and pickling vegetables to smoking fish, dehydrating meats, and using lacto-fermentation methods on milk. - WW Norton
The ultimate guide to putting up food. - WW Norton
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readersâboth newbies and old handsâin every sort of preservation technique imaginable.
