Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today by Judi Kingry

Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today

EditorJudi Kingry, Lauren Devine

Paperback | April 14, 2006

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From the experts, the definitive book on home preserving.

Bernardin Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Bernardin have written a book destined to become the Bernardin "bible" of home preserving. As nutrition and food quality have become more important, home canning and preserving has increased in popularity for the benefits it offers:

  • Cooks gain control of the ingredients, including organic fruits and vegetables.
  • Preserving foods at their freshest point locks in nutrition.
  • The final product is free of chemical additives and preservatives.
  • Store-bought brands cannot match the wonderful flavor of homemade.
  • Only a few hours are needed to put up a batch of jam or relish.
  • Home preserves make a great personal gift any time of year.

The 400 innovative and enticing recipes include everything from salsas and savory sauces to pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find such treats as:

  • Mango-Raspberry Jam
  • Crabapple Jelly
  • Green Pepper Jelly
  • Pickled Asparagus
  • Roasted Red Pepper Spread
  • Tomatillo Salsa
  • Brandied Apple Rings
  • Apricot-Date Chutney

The book includes comprehensive directions on safe canning and preserving methods, plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Complete Book of Home Preserving a valuable addition to any kitchen library.

About The Author

Judi Kingry is the Marketing and Consumer Services Manager at Bernardin Ltd. Lauren Devine is a Product Research and Test Kitchen Scientist with Jarden Home Brands. edited by Judi Kingry and Lauren Devine

Details & Specs

Title:Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for TodayFormat:PaperbackDimensions:448 pages, 10 × 7 × 1.25 inPublished:April 14, 2006Publisher:Robert RoseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0778801373

ISBN - 13:9780778801375

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Read from the Book

Preserving the Good Things of Life Because You Can!. Home canning puts the pleasure of eating natural, delicious produce at your fingertips year-round. Preserving food in mason jars might sound old-fashioned, but it is as modern and practical as the latest health food trend or gourmet creation -- and it's really quite simple! Home canners enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session. When you preserve food at home, you create products that save you time in day-to-day food preparation, a real blessing given today's hectic lifestyles. Individual home-preserved jars can be opened and served as is, or used to simplify on-the-spot meal and snack preparation. A Simple Step Beyond Cooking Like baking, preserving food is a simple step beyond recipe preparation. For home canning, this step is called "heat processing." It is neither difficult nor time-consuming. In fact, the most popular home-preserved foods require less time than baking a cake or a casserole. Unlike baking, the results of home canning sessions do not require space in your refrigerator or freezer. Properly home-canned foods can be stored in your cupboard for up to a year. During heat processing, mason jars filled with food and fitted with two-piece metal closures are heated, destroying harmful microorganisms that cause food spoilage and creating an airtight seal that prevents contamination during storage. Precise processing techniques, times and temperatures are determined by the acidity of the food being preserved. A full description of the process of home canning, with step-by-step instructions and all the details you need to know to preserve food safely, can be found in The Art and Science of Home Food Preservation, beginning on page 409. If you're eager to jump right in, the Getting Started chapter (pages 8-18) gives detailed instructions on preparing five versatile home-canned foods: strawberry jam, mint jelly, salsa, corn relish and dill pickles. If you prefer to know all the details before you begin a project, take some time to peruse The Art and Science of Home Food Preservation, and especially the section called Boiling-Water Heat Processing, Step by Step (page 415), before you begin one of the Getting Started recipes. Happy canning!

Table of Contents

Preserving the Good Things of Life Because You Can!
Home Canning Equipment

Getting Started

  • [Detailed instructions for home canning five popular foods: jams, jelly, salsa, relish and pickles]

Soft Spreads

  • Gel Stage Test
  • Jams
    • Jams with No Added Pectin (6 recipes)
    • Jams with Regular Powdered Fruit Pectin (12 recipes)
    • Jams with Liquid Pectin (6 recipes)
    • Freezer Jams (12 recipes)
  • Fruit Butters (8 recipes)
  • Preserves
    • Preserves with No Added Pectin (12 recipes)
    • Preserves with Regular Powdered Fruit Pectin (3 recipes)
    • Preserves with Liquid Pectin (5 recipes)
  • Conserves
    • Conserves with No Added Pectin (9 recipes)
    • Conserves with Regular Powdered Fruit Pectin (3 recipes)
    • Conserves with Liquid Pectin (4 recipes)
  • Marmalades
    • Quick Marmalades (3 recipes)
    • Traditional Marmalades (10 recipes)
  • Jellies
    • Juice for Jellies (3 recipes)
    • Fruit Jellies with Regular Powdered Fruit Pectin (3 recipes)
    • Fruit Jellies with Liquid Pectin (3 recipes)
    • Fruit Jellies with No Added Pectin (1 recipe)
    • Wine Jellies (4 recipes)
    • Savory Jellies (11 recipes)
  • Soft Spreads Problem Solver

Fabulous Fruits

  • Preserving Fruit
  • Fruits in Syrup (10 recipes)
  • Spirited Fruits (5 recipes)
  • Fruits of Distinction (15 recipes)
  • Fruit Pie Fillings (8 recipes)
  • Fruit Sauces (14 recipes)
  • Fruit Juices (7 recipes)
  • Fruit Syrups (8 recipes)

Salsa, Relish and Chutney

  • Tips for Salsa, Relish and Chutney
  • Salsa (14 recipes)
  • Relish (17 recipes)
  • Chutney (18 recipes)

Condiments

  • Ketchup (4 recipes)
  • Brush-On Sauces (5 recipes)
  • Chili Sauces (5 recipes)
  • Mustards (4 recipes)
  • Vinegars (7 recipes)
  • Other Condiments (6 recipes)

Perfect Pickles

  • Pickling Essentials
  • Tips for Picking and Preparing Perfect Cucumbers
  • Refrigerator Pickles (5 recipes)
  • Fresh-Pack or Quick Process Pickles
    • Fruit Pickles - Single-Day (5 recipes)
    • Vegetable Pickles - Single-Day (26 recipes
    • Fruit Pickles - 2-Day (3 recipes)
    • Vegetable Pickles - 2-Day (5 recipes)
  • Brined and Fermented Pickles (7 recipes)
  • Pickles Problem Solver

Tomatoes

  • Tomato Essentials
  • Tomatoes Processed in a Boiling-Water (13 recipes)
  • Tomatoes Processed in a Pressure Canner (6 recipes)

Pressure Canning: Low-Acid Foods

  • Preserving Low-Acid Foods
  • Vegetables (18 recipes)
  • Seafood (2 recipes)
  • Meat and Poultry (2 recipes)
  • Soups, Stews and Sauces (10 recipes)

The Art and Science of Home Food Preservation
Altitude
Home Canning Problem Solver
Produce Purchase Guide
Glossary
Acknowledgements
Index

Editorial Reviews

The new bible on home preserving. Everything you need is here... we love the trendy new flavours among the tried-and-true.