By Ruth Hertzberg, Janet Greene, Beatrice Vaughan

The thoroughly up to date vintage indicates you the way to inventory your pantry with neighborhood, seasonal components all yr long

For greater than thirty years, placing meals through has been the go-to- source for conserving foods-from fruit and greens to meat and seafood. Now, this crucial quantity has been up to date to mirror the most recent info on apparatus, elements, future health and questions of safety, and assets. no matter if stimulated through economics or the will to trap the flavor of neighborhood, seasonal foodstuff at its height, domestic chefs have made retaining today's preferred foodstuff pattern. there are numerous books on canning, yet placing meals by means of could be the vintage that has stood the try out of time.

Covers canning, freezing, salting, smoking, drying, and root cellaring
Includes mouthwatering recipes for pickles, relishes, jams, and jellies

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Extra resources for Putting Food By (5th Edition)

Sample text

If you can find only tablet, buy 400-mg or 500-mg tablets to get the maximum amount of Vitamin C with the minimum of filler, then crush them between the nested bowls of two spoons. Ascorbic acid dissolves readily in water or juice (both of which should be boiled and cooled before the solution is made). It is used most often with apples, apricots, nectarines, peaches, and pears; in a strong solution, it is a coating for cut fruit waiting to be pro­ cessed or packed. Generally speaking, the ascorbic-acid solution is strongest for drying fruits (Chapter 21), less for freezing them (Chapter 14), and least strong when they’re canned (Chapter 7).

In canning tomatoes and some veg­ etables, use commercially bottled lemon juice: as the label attests, it is guar­ anteed to be of 5 percent acidity. Vinegar. Vinegar is acetic acid, and all vinegars corrode metal, so when you use them in larger-than-spoonful amounts—in making pickles and relishes—make sure your kettle or holding vessel is enameled, stain­ less steel, ceramic, or glass. Acetic acid reacts badly with iron, copper and brass, and with galvanized metal (which we don’t like to use with any food COMMON ING R ED IENT S A ND HOW TO US E THEM 41 because of the possibility of contamination from cadmium in connection with the zinc used in galvanizing; and zinc itself can be toxic).

Brine of 2½ percent actually encourages benign fermentation; brine of 20 percent controls the growth of even salt-tolerant bacteria (see Chapter 20). These percentages are offered for your ready reference, but are not really needed here: at every stage in every procedure involving brine, we tell you how much salt and how much liquid you need to achieve the result desired. Above, we gave volume-per-pound equivalents for the main types of salt used in pickling and preserving just as a help in figuring these proportions.

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