In this comprehensive guide, expert author Sherri Brooks Vinton answers the home preserver's most commonly asked questions about every aspect of food preservation, from refrigeration and freezing to canning, drying, and fermenting all kinds of fruits and vegetables. She also offers tips and techniques for setting up your kitchen, choosing the preserving process that best suits your needs, making equipment and ingredient substitutions, and much more. Whether you're new to preserving or just looking to refresh your memory at the start of the season, whether you want to know the difference between jam and jelly, or which varieties of tomatoes are best for canning, you'll find the information and confidence you need with this kitchen companion in hand.
In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food. Preserve Your Favorite Foods with Confidence!
How do I know whether my jars have sealed correctly?
Can I use my microwave to dry food?
Why do my frozen fruits turn brown?
What kind of salt should I use for fermenting?
What is the best way to store apples?
Can I use less vinegar for a sweeter pickle?
In this handy reference, expert Sherri Brooks Vinton offers reassuring advice, answers frequently asked questions, and addresses all the most common concerns about safely canning, freezing, dehydrating, fermenting, pickling, root cellaring, and more. You'll also find tips on must-have equipment, workspace setup, and the best ways to store and enjoy the fruits of your labor.
Whether you want to freeze five quarts of just-picked berries or safely can jars of your tomato-meat sauce, this is the companion you need in the kitchen.
