Ebook: Food Storage: Preserving Meat, Dairy, and Eggs
Author: Susan Gregersen David Armstrong
- Language: English
- azw3
There are a lot of books about food preserving but what sets this book apart is that each food and all the methods for preserving that particular food are described in their own chapters. Find the food or preserving method in the table of contents that you want to learn about and go right to that section. The active Table of Contents on the kindle version allows you to click on a subject and go right to it. The book includes parts I and II:
Part I is an explanation of all the preserving methods, how to do them, and what you’ll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation.
Part II starts with meat and works it’s way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn’t work and why.
The next volumes, "Food Storage: Preserving Fruits, Nuts, and Seeds" and "Food Storage: Preserving Vegetables, Grains, and Beans" are also available in print and kindle format, exclusively from amazon.com, and are set up in the same handy-to-use format. Or save money and buy the compilation of all three volumes in one handy book, "Food Storage: Preserving Everything, Every Way", available July 2015.
Part I is an explanation of all the preserving methods, how to do them, and what you’ll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation.
Part II starts with meat and works it’s way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn’t work and why.
The next volumes, "Food Storage: Preserving Fruits, Nuts, and Seeds" and "Food Storage: Preserving Vegetables, Grains, and Beans" are also available in print and kindle format, exclusively from amazon.com, and are set up in the same handy-to-use format. Or save money and buy the compilation of all three volumes in one handy book, "Food Storage: Preserving Everything, Every Way", available July 2015.
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