By Sherri Brooks Vinton
In a convenient question-and-answer structure, Sherri Brooks Vinton solutions 1000s of frequently asked questions on retaining nutrition. This entire advisor covers canning, refrigeration, freezing, drying, and fermenting every kind of vegetables and fruit — from tomatoes to tangerines. Vinton additionally bargains professional suggestions and strategies for establishing your kitchen, picking the simplest forms in your wishes, making substitutions, and masses extra. With this kitchen significant other in hand, even whole newbies will quickly be placing up the harvest, properly and easily.
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In a convenient question-and-answer layout, Sherri Brooks Vinton solutions enormous quantities of frequently asked questions about holding nutrients. This entire consultant covers canning, refrigeration, freezing, drying, and fermenting all types of fruit and veggies — from tomatoes to tangerines. Vinton additionally deals professional advice and methods for developing your kitchen, identifying the easiest forms to your wishes, making substitutions, and lots more and plenty extra.
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Extra resources for The Put ’em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions
Often you will find a sharp ening stone with two different grains on either side, coarse and fine, or even triangular stones with three grains: coarse, medium, and fine. Some stones are meant to be lubricated with water, others with oil. Check the instructions that come with your stone to determine the best lubricant. Begin honing on the coarsest grain of stone. Angle your knife at a 20-degree pitch away from the stone and gently rub it away from the blade edge, in smooth circles. Flip over the knife and repeat on the other side.
Can: Use the boiling-water method (see page 95). Ladle the jam into clean, hot 4-ounce or half-pint jars, leaving 1/4 inch of headspace between the top of the jelly and the lid. Use a bubble tool, or other nonmetallic implement, to release any trapped air. Wipe the rims, cover the jars, and screw the bands on just fingertip-tight. Process for 10 minutes. Cool for 24 hours. Check the seals and store in a cool, dark place for up to 1 year. Raspberry flavor without the pips Some people love the crunchy seeds from raspberries and black berries, while others choose to avoid them.
Allow the cooked fruit to drain until all the juice has been released, at least 2 hours. Do not press on the draining fruit. 3. Combine the sugar and pectin in a small bowl. tive saucepan. Bring to a boil and stir in the lemon juice and calcium water. Sprinkle in the pectin mixture, stirring constantly to combine thoroughly. Return to a boil and simmer for 1 to 2 minutes, stirring constantly to dissolve the mixture. 5. Remove from the heat. Allow the jam to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly.