Preservation The Art and Science of Canning Fermentation and Dehydration 1st edition by Christina Ward, Nancy Singleton Hachisu ISBN 1934170690 978-1934170694

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ISBN 10: 1934170690
ISBN 13: 978-1934170694
Author: Christina Ward, Nancy Singleton Hachisu 

More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.

Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.

Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You’ll never look at a jar of strawberry jam the same way.

Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.

Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.

Preservation The Art and Science of Canning Fermentation and Dehydration 1st Table of contents:

1. Introduction
2. SECTION ONE: THE FOOD WE EAT AND WHY
3. Chapter One: Why Food Preservation
4. Chapter Two: What Are We Preserving Against?
5. Chapter Three: Keeping Your Food Safe From Contamination
6. Chapter Four: The Chemistry of Preserving
7. Chapter Five: The Physics of Preserving
8. SECTION TWO: WHERE WE GO FROM HERE
9. Chapter Six: How to Process Using Hot-Water Bath/Atmospheric Canner
10. Chapter Seven: Sugared Preserves
11. RECIPES
12. Cranberry Juice (Making and Canning Juice)
13. Homemade Apple Pectin (Jelly)
14. Basic Berry Jelly
15. Basic Stone Fruit Jelly
16. Basic Rosaceae Jelly
17. Beer Jelly
18. Wine Jelly
19. Garlic Jelly
20. Pepper Jelly
21. Herb Jelly
22. JAM RECIPES
23. Master Jam Recipe: (Master Low-Sugar Jam Recipe)
24. Master Wild Berry Jam
25. Blueberry Guinness Jam: (Strawberry Pinot Noir, Asian Pears with Sake, Apple Honey Mist, Amaretto Peach, Bourbon Cherry)
26. Clear Marmalade
27. Easy Orange Marmalade (Modern Beaten Style): (Bourbon Marmalade, Grapefruit Ginger and Black Pepper Marmalade, Lemon Marmalade)
28. Chocolate Orange Jam
29. Belle-Helene Jam (Alsatian Chocolate Pear Preserves)
30. Fig et Orange
31. Nostradamus’ Spice Quince Jam
32. Pear Walnut Conserve: (Plum Hazelnut, Strawberry Hazelnut, Apple Walnut, Mango Macadamia, Peach Almond, Cherry Almond, Cherry Pecan, Blueberry Pecan)
33. Cogna
34. Lemon Curd: (Orange Curd, Grapefruit Curd, Lime Curd)
35. RECIPES
36. Master Recipe for Fruit in Sugar Syrup Ginger Simple Syrup: (Herb Syrups)
37. Lady Apples in Syrup: (Apples in Calvados Syrup, Peaches in Rum Syrup, Pears in Ostler Syrup)
38. Cherries in Syrup: (Brandied Cherries, Blueberries in Syrup, Gooseberries in Syrup)
39. Peaches in Brandy Syrup: (Plums in Brandy Syrup, Greengages in Calvados Syrup, Nectarines in Rum Syrup, Peaches in Dark Rum Syrup)
40. Cranberry Sauce: (Cranberry Orange Sauce, Port Wine Cranberry Sauce)
41. Pecan Praline Sauce
42. Chocolate Berry Sauce
43. Citrus Sauce
44. Applesauce: (Applesauce with Strawberries, with Blueberries, Maple Applesauce)
45. Crock Pot Apple Butter: (Peach Butter, Pear Butter, Faux Pumpkin Butter)
46. RECIPES
47. Apple Pie Filling: (Bourbon Apple Pie, Pear Pie Filling, Pear Cranberry Pie Filling, Caramel Apple Pie Filling, Apple Cranberry Pie Filling)
48. Strawberry Pie Filling: (Raspberry, Blackberry, Cherry, Chokecherries, Ground Cherries, Peach)
49. Rum Raisin Pie Filling
50. Vegetarian Mince Meat Pie Filling
51. Green Tomato Pie Filling
52. Ambrosia Pie Filling
53. Nantucket (Cranberry) Pie Filling
54. Chapter Eight: Acidified and Pickled Foods
55. RECIPES
56. Milwaukee Dill Pickles: (Dilly Beans, Curry Green Beans, Asparagus, Eggs)
57. Pickled Brussels Sprouts: (Cauliflower, Carrots, Green Tomatoes)
58. Bread & Butter Pickles
59. Senfgurken (Slippery Jims)
60. Sweet & Sour Pickled Onions
61. Pickled Hot Peppers (Sweet & Sour & Hot)
62. Marinated Roasted Red Peppers: (Mushrooms, Cardoni, Artichoke)
63. Jardinière/Giardiniera
64. Pickled Pineapple: (Pickled Apples)
65. Spicy Pickled Grapes: (Pickled Blueberries, Pickled Plums, Pickled Peaches, Pickled Gooseberries, Pickled Cherries)
66. RECIPES
67. Beet & Horseradish Relish
68. Pickle Relish (Hot Dog Relish)
69. Bruschetta (Italian Tomato Relish)
70. Caponata (Eggplant Relish): (Ajvar)
71. Cherry Chutney – Chutney One: (Cranberry, Blueberry, Mango, Apple)
72. Green Tomato Chutney – Chutney Two
73. Mostarda, Cremona Style
74. English Pub Mixed Pickle (Branston Pickle)
75. RECIPES
76. Basic Mustard
77. Honey Mustard
78. Cranberry Mustard: (Cherry Mustard)
79. Spicy Guinness Stout Mustard: (Whiskey Mustard)
80. RECIPES
81. Basic Tomato Salsa
82. Tomatillo Salsa
83. Mango Salsa: (Peach Salsa, Strawberry, Apple, Nectarine, Papaya)
84. Hot Pepper Sauce (Tabasco-style)
85. Hot Pepper Gold Sauce (Taco Sauce)
86. RECIPES
87. Vegetable Blend Juice (Fake8): (Bloody Mary Mix, Tomato Juice)
88. Basic Italian Red Sauce: (Pomodori Verdi or Green Tomato Herb Sauce)
89. Tomato Paste
90. Ketchup/Catsup: (Curry Ketchup, Mushroom Ketchup)
91. Basic Tomato Barbeque Sauce
92. Blueberry Barbeque Sauce: (Peach Barbeque Sauce, Cherry Barbeque Sauce, Cranberry Barbeque Sauce)
93. North Carolina-Style Vinegar & Mustard Barbeque Sauce
94. Plum Sauce
95. Steak Sauce
96. Spinach & Herb Chimichurri
97. Rosemary Onion Confit
98. Chapter Nine: Pressure Canning
99. RECIPES
100. Ground Meatballs: (Meat Chunks)
101. Fish (Salmon, Trout, Tuna)
102. Poultry
103. RECIPES
104. Summer Barbeque Beans
105. Candied Yams (or Sweet Potatoes)
106. Chicken or Turkey Soup: (Turkey Soup, Broths, Bone Broth)
107. Soup
108. Curried Pea Soup
109. Clam Chowder Soup Base: (New England and Manhattan versions)
110. Beef Stew with Vegetables (or other game meat)
111. Chili con Carne: (Kidney beans, Pinto beans)
112. Sloppy Joe (Loose Meat, Meaty Manwich, Spanish Hamburger)
113. Italian Sausage and Peppers
114. Chapter Ten: Fermentation
115. RECIPES
116. Sauerkraut: (Red Cabbage Sauerkraut, Sauerkraut with Apple and Juniper)
117. Fermented Cucumber Pickles: (Half-Sour / Full-Sour / Jewish Pickle)
118. Mak Kimchi
119. Tsukemono: Daikon Radish in Soy Sauce
120. Garlic in Miso
121. Lacto-Fermented Granola
122. Master Kombucha
123. Kvass
124. Chapter Eleven: Curing and Smoking
125. RECIPES
126. Cured: Gravlax
127. Smoked: Meatloaf
128. Pork Roast (Chicken)
129. Blueberries
130. Chapter Twelve: Dehydration
131. RECIPES
132. Fruit pieces
133. Vegetable pieces
134. Herbs
135. Fruit Leather
136. Beef Jerky (whole muscle jerky)
137. Jerky Marinades
138. Resource Guide
139. Thanks and Acknowledgments
140. Index

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Tags: Christina Ward, Nancy Singleton Hachisu, The Art, Canning Fermentation