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Made at Home: Preserves [Hardcover]

Dick Strawbridge , James Strawbridge
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Table of Contents

INTRODUCTION CHAPTER ONE: LARDERS * A history of larders *Why store? * Planning a larder * Inside and outside space CHAPTER TWO: STORING FRESH PRODUCE * Refrigeration * Clamping * Root cellars * Store rooms CHAPTER THREE: DRYING *Why remove moisture? * Technical percentages and concentration of flavours * Equipment * Air drying * Using a solar dryer * Oven drying CHAPTER FOUR: JARS * Types & sterilisation * Pickling * Hot pickling * Preserving in oil * Cooking in jars and bottling * Relishes, jams, jellies, crystallised fruit,marmalades, fruit butter, fruit cheese and chutney CHAPTER FIVE: BOTTLES * Types & sterilisation * Cordials, syrups and juices * Fermenting * Sauces & ketchups * Alcohol CHAPTER SIX: FREEZING * Freezing times and temperatures * Ice cubes, ice creams & sorbets * Blanching vegetables * Cooked foods RESOURCES INDEX

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