Amish Canning Cookbook , livre ebook

Harvest House Publishers, Inc. - Georgia Varozza

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223 pages

English

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From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. Here, readers will find... a short history of canning lists of all the tools and supplies needed to get started basic instructions for safe canning recipes for canning fruit, vegetables, meat, soups, sauces, and more guidelines for adapting recipes to fit personal tastes With its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking!

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Publié par	Harvest House Publishers, Inc.
Date de parution	01 juillet 2013
Nombre de lectures	0
EAN13	9780736949002
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0692€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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HARVEST HOUSE PUBLISHERS
EUGENE, OREGON
Cover by Dugan Design Group, Bloomington, Minnesota
Cover photos Dugan Design Group; iStockphoto / Ailime; Back cover photo iStockphoto / KonradKaminski
Neither the author nor the publisher assumes any liability for possible adverse conseqences as a result of the information contained herein.
THE AMISH CANNING COOKBOOK Copyright 2013 by Georgia Varozza Published by Harvest House Publishers Eugene, Oregon 97402 www.harvesthousepublishers.com
ISBN 978-0-7369-4899-9 (pbk.) ISBN 978-0-7369-4900-2 (eBook)
All rights reserved. No part of this electronic publication may be reproduced, stored in a retrieval system, distributed, or transmitted in any form or by any means-electronic, mechanical, digital, photocopy, recording, or any other-without the prior written permission of publisher. The authorized purchaser has been granted a non-transferable, non-exclusive, and non-commercial right to access and view this electronic publication and agrees to do so only in accordance with the terms of use under which it was purchased or transmitted. Participation in or encouragement of piracy of copyrighted materials in violation of author s and publisher s rights is strictly prohibited.
To my family-
Who would have thought that all those hours I spent in the kitchen attempting to assuage your prodigious hunger pangs would lead to this? I love being your mom!
CONTENTS
Introduction
All About Canning
1. A Brief History of Canning
2. Getting Started
3. Water-Bath Canning-A Step-By-Step Guide
4. Pressure Canning-A Step-By-Step Guide
5. A Word About Tattler Reusable Canning Lids
Recipes
6. Butters, Jams, and Jellies
Butters
Fruit/Applesauce Butter
Jams
Making Jam Without Added Pectin
Jam Recipes Using No Added Pectin
Apricot Jam
Berry Jam (blackberry, blueberry, boysenberry, raspberry, etc.)
Concord Grape Jam
Peach Jam
Pineapple Jam
Strawberry Jam
Making Jam with Added Pectin
Jam Recipes Using Added Pectin
Apricot Jam with Powdered Pectin
Blackberry Jam with Liquid Pectin
Blackberry Jam with Powdered Pectin
Blueberry Jam with Powdered Pectin
Blueberry/Raspberry Jam with Powdered Pectin
(Sour or Ground) Cherry Jam with Liquid Pectin
(Sour or Ground) Cherry Jam with Powdered Pectin
(Sweet) Cherry Jam with Powdered Pectin
Fig Jam with Liquid Pectin
Nectarine Jam with Powdered Pectin
Peach Jam with Liquid Pectin
Peach Jam with Powdered Pectin
Pear Jam with Liquid Pectin
Pear Jam with Powdered Pectin
Pineapple Jam with Liquid Pectin
Plum Jam with Liquid Pectin
Plum Jam with Powdered Pectin
Rhubarb Jam with Powdered Pectin
Rhubarb/Strawberry Jam with Liquid Pectin
Strawberry Jam with Liquid Pectin
Strawberry Jam with Powdered Pectin
Jellies
Individual Jelly Recipes
Blackberry Jelly with Liquid Pectin
Blackberry Jelly with Powdered Pectin
Boysenberry Jelly with Powdered Pectin
Cherry Jelly with Liquid Pectin
Cherry Jelly with Powdered Pectin
Currant Jelly with Liquid Pectin
Elderberry Jelly with Liquid Pectin
Elderberry Jelly with Powdered Pectin
Grape Jelly with Liquid Pectin
Grape Jelly with Powdered Pectin
Mint Jelly with Liquid Pectin
Pepper Jelly with Powdered Pectin
Plum Jelly with Liquid Pectin
Plum Jelly with Powdered Pectin
Pomegranate Jelly with Powdered Pectin
Raspberry Jelly with Powdered Pectin
Strawberry Jelly with Liquid Pectin
Strawberry Jelly with Powdered Pectin
7. Pickles, Including Sauerkraut
Brined Pickle and Sauerkraut Recipes
Dill Pickles-Brined
Sauerkraut
Fresh-Pack or Quick Pickles
Fresh-Pack Pickle Recipes
Pickled Asparagus
Pickled Dilly Beans
Pickled Three-Bean Salad
Pickled Beets
Chow Chow
Deluxe Chow Chow
Pickled Whole Mushrooms
Pickled Hot Peppers
Bread and Butter Pickles
Kosher Dill Pickles
Sweet Gherkins
Sweet Pickles
Dill Pickle Relish
Sweet Pickle Relish
Watermelon Rind Pickles
Lower-Temperature Pasteurization Process
8. Tomatoes
Crushed Tomatoes-Hot Pack
Stewed Tomatoes
Tomato Juice-Hot Pack
Tomato and Vegetable Juice Blend-Hot Pack
Tomato Sauce-Hot Pack
Whole or Halved Tomatoes in Water-Hot or Cold Pack
Whole or Halved Tomatoes with No Added Liquid-Cold Pack
Catsup Recipes
Blender Catsup
Classic Tomato Catsup
Easy Tomato Catsup
Salsa Recipes
Hot Chili Salsa
Kropfs Best Salsa
Spaghetti Sauce Recipes
Spaghetti Sauce Without Meat
Spaghetti Sauce with Meat
9. Fruit and Pie Filling
Apples
Applesauce
Apricots
Berries (Blackberries, Blueberries, Raspberries)
Cherries
Citrus (Grapefruit, Mandarins, Oranges, Tangerines, etc.)
Figs
Fruit Juice (Apple, Berry, Citrus, Grape, or Pineapple)
Nectarines
Peaches
Pears (Including Asian Pears)
Plums
Rhubarb
Pie Filling
Apple Pie Filling
Blackberry Pie Filling
Blueberry Pie Filling
Cherry Pie Filling
Peach Pie Filling
10. Vegetables
Asparagus
Beans and Peas, Dried
Beans, Green or Wax
Beans, Fresh Lima or Butter
Beets
Beet Greens
Carrots
Chard
Corn
Creamed Corn
Greens-Beet, Chard, Kale, Mustard, Spinach, etc.
Kale
Mushrooms
Mustard Greens
Okra
Peas, Dried
Peas, Green
Peppers, Hot (jalapeno, Anaheim, Serrano, etc.)
Peppers, Sweet
Potatoes, Sweet
Potatoes, White
Pumpkin and Other Winter Squash, Cubed
Spinach
11. Meat, Poultry, and Fish
Preparing and Processing Meat, Poultry, and Fish
Ground Meat (or finely chopped)
Chunks, Cubes, or Strips
Beef Broth (Stock)
Chicken, Rabbit, and Squirrel
Chicken or Turkey Broth (Stock)
Clams (whole or minced)
Crab
Fish (for tuna, see recipe below)
Oysters
Shrimp
Tuna
12. Soups, Stews, and Other Good Things
Baked Beans
Baked Beans, Boston Style
Barbeque Sauce
Bean Soup
Beef Stew with Vegetables
Black Bean Soup
Butternut Squash Soup
Carrot and Fennel Soup
Chicken Corn Soup
Chicken Soup
Chicken Stew
Chili Con Carne
Clam Chowder
Cranberry Sauce
Farmer s Soup
Green Tomatillo Salsa
Hamburger Stew
Hot Dog Green Tomato Relish
Lamb Stew
Mincemeat Pie Filling
Minestrone Soup
Mix-Your-Own Vegetable and Meat Soup
Pizza Sauce
Pork Stew
Sandwich Spread
South of the Border Chicken Soup
Spicy Apple Plum Brown Sauce
Split Pea Soup
Three-Meat Stew
Quick and Easy Tomato Soup
Fresh Tomato Soup
Vegetarian Chili
13. What Went Wrong?
An Encouraging Word
About the Author
INTRODUCTION
M any of us today are choosing to go back to basics by simplifying our lives and concentrating on making our homes restful and joyful havens from the distractions and cares of fast-paced modern living. As we look for ways to accomplish this, we often turn to the tried and true methods of our forebears. Their self-reliance and knowledge of how to care for their families give us plenty of tools for creating a successful homemade life for ourselves and our loved ones. But unlike them, we are free to pick and choose what is meaningful for our particular situations and interests, and we can decide which of these newfound skills would have significance for our families. Learning to can our own food is one of the foundations of this chosen lifestyle.
Canning has been in existence for some two hundred years, and for much of that time, homemakers needed to preserve their harvest in order to feed their families during the lean winter months when gardens were bare. But with the advent of grocery stores and inexpensive canned food readily available anytime during the year, home canning fell by the wayside. However, the last several years have seen a resurgence in its popularity, and canning has once again taken center stage. With this resurgence comes the need for up-to-date canning instructions that take into account the very latest in safety guidelines-this is not the place to haul out your grandmother s old canning receipts or even to refer to books written in the 1970s (the last time canning enjoyed a revival as a result of the back to the land movement).
Whether you are new to canning or have been putting up food for many years now, The Amish Canning Cookbook will find a place in your kitchen. In this book, you ll find recipes for almost any food, and whatever piques your canning interests can likely be satisfied within these pages. And you can trust that these recipes offer you the most up-to-date data available. You won t find anything fancy here, but you will find recipes guaranteed to please your family. This is good, wholesome fare that can be the start of many tasty meals, and even the pickiest eaters will enjoy the fruits of your efforts. Plus, seeing all those jars lining your pantry shelves is pure pleasure. I like to think the food tastes better than store-bought, which it likely does because you have been able to exercise control over such things as freshness and quality-but I also fancy that it tastes better because it was made with love.
Canning as a Way of Life
As far back as I can remember I have memories of helping my mother make jelly. In those days, we would ladle the hot jelly into any jars we could lay our hands on and then pour a thin layer of melted paraffin wax over the top to seal them.
The years passed and when I was preparing to get married, my gift list included everything I could possibly need to process food in my own home. In fact, one of my favorite gifts was an All-American pressure canner and several cases of jars. I was set, and it didn t take long before I began canning in earnest.
In my first year of married life, I remember canning 25 quarts of tomato sauce, which seemed like a staggering amount of food to me. I loved to open up my pantry door and just gaze at all those quarts of tomatoey goodness-it made me feel rich because I knew that come what may, I could feed my little family. But when the next harvest season came around, I had well over half of those jars still sitting there. I found it hard at first t