Home canning provides year-round the pleasure of eating natural, delicious produce from the garden or local markets. Preserving food is modern, practical, and simple, especially when using tried-and-true recipes from Best of Bridge. The outstanding variety of recipes includes jams and spreads, conserves, fruit butters, marmalades, chutneys, pickles, relishes, ketchups, sauces, and salsas. These recipes cover the gamut in flavors from simple to spectacular. There’s something for every region and climate nationwide.
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, and seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers and all food crafters.
About the Made at Home book series
A new series for living the good life!
Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.
And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.
Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:
The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike — and any home artisan.
Now, more than ever, people across the country are turning toward simpler, greener, and quieter ways of living, whether they’re urbanites or country folk. This large, fully illustrated book provides the entire family with the information they need to make the shift toward self-sufficient living.
Self-Sufficiency provides tips, advice, and detailed instructions on how to improve everyday life from an environmentally and organic perspective while keeping the focus on the family. Readers will learn how to plant a family garden and harvest the produce; can fruits and vegetables; bake bread and cookies; design interactive and engaging “green” projects; harness natural wind and solar energy to cook food and warm their homes; boil sap to make maple syrup; and build treehouses, furniture, and more. Also included are natural crafts readers can do with their children, such as scrapbooking, making potato prints, dipping candles, and constructing seasonal decorations. Whether the goal is to live entirely off the grid or just to shrink their carbon footprints, families will find this book a thorough resource and a great inspiration.
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.
Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.
With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
•How to make the best primal and retail cuts from an animal
•How to field dress wild game
•Why cleanliness and sanitation are of prime importance for home processing
•What tools, equipment, and supplies are needed for home butchering
•How to safely handle live animals before slaughter
•Important safety practices to avoid injuries
•About the changes meat goes through during processing
•Why temperature and time are important factors in meat processing
•How to properly dispose of unwanted parts
•The details of animal anatomy
The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Root cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Jennifer Megyesi and Geoff Hansen show how to make them part of every reader’s life.