Title
Beyond Canning: New Techniques, Ingredients, And Flavors To Preserve, Pickle, And Ferment Like Never Before
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This Is A Book That Caters To The Reallife Canner In All Of Us. John Becker And Megan Scott, Joy Of Cooking Editorial Teamif You'Re Looking For Hot & Sour Cherry Preserves, Old Bay Pickled Cauliflower, Or Gochugaru Preserved Lemons, You'Ve Come To The Right Place! In Beyond Canning, Autumn Giles Has Packed The Pages With Creative Preserved Foods And Preserving Techniques. You'Ll Use Herbinfused Vinegar To Make A Shrub, Explore The Science Of Maceration For The Sake Of Better Preserves, Step Up To The Airlocked Mason Jar For Worryfree Ferments, Master Simple Ratios For Inventing Your Own Smallbatch Creations, And Much More. The 70 Recipes Feature Flavors And Textures That Are Equally Inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberryrhubarb Sauce, Quick Peachbourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Mapleplum Mostarda, Pickled Figs With Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Krautchi, And Radicchio & Sunchoke Kraut With Thyme Are All Inside.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the size of the book? A: The book measures eight inches in length, ten inches in height, and zero point four four inches in width.
- Q: How many pages does the book have? A: The book contains one hundred ninety two pages filled with creative preserving techniques and recipes.
- Q: What type of binding does this book have? A: This book is published in paperback binding, making it lightweight and easy to handle.
- Q: Who is the author of the book? A: The author of the book is Autumn Giles, known for her expertise in preserving techniques.
- Q: What category does this book fall under? A: This book is categorized under Canning and Preserving, focusing on innovative techniques and flavors.
- Q: How can I use the recipes in this book? A: You can use the recipes to create a variety of preserved foods, including jams, pickles, and ferments.
- Q: Is this book suitable for beginners in canning? A: Yes, the book includes techniques for both beginners and experienced canners, making it accessible for all.
- Q: Can I find gluten-free recipes in this book? A: Yes, many recipes can be adapted to be gluten-free, depending on the ingredients you choose to use.
- Q: What are some examples of recipes included in the book? A: Examples include Hot & Sour Cherry preserves, Lavender Apple Butter, and Fermented Jalapeño Slices.
- Q: Is there a specific kitchen equipment I need to use the recipes? A: Yes, essential equipment includes mason jars, a water bath canner, and basic kitchen tools for preparation.
- Q: How should I store the finished preserves? A: Store the finished preserves in a cool, dark place, and refrigerate after opening for best quality.
- Q: What is the shelf life of the preserves made from this book? A: The shelf life can vary, but properly canned preserves can last up to one year when stored correctly.
- Q: Are there any safety tips for canning mentioned in the book? A: Yes, the book emphasizes safe canning practices, including proper sterilization of jars and monitoring pH levels.
- Q: What should I do if the jar seal fails after canning? A: If the seal fails, refrigerate the jar and consume the contents within a few days to ensure safety.
- Q: Can I return the book if I’m not satisfied? A: Yes, you can return the book under the seller's return policy if it’s in original condition.
- Q: Does the book provide troubleshooting tips for canning? A: Yes, it includes troubleshooting tips for common canning issues, helping you succeed with your preserves.