In this comprehensive guide, expert author Sherri Brooks Vinton answers the home preserver's most commonly asked questions about every aspect of food preservation, from refrigeration and freezing to canning, drying, and fermenting all kinds of fruits and vegetables. She also offers tips and techniques for setting up your kitchen, choosing the preserving process that best suits your needs, making equipment and ingredient substitutions, and much more. Whether you're new to preserving or just looking to refresh your memory at the start of the season, whether you want to know the difference between jam and jelly or which varieties of tomatoes are best for canning, you'll find the information and confidence you need with this kitchen companion in hand. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA. In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food. Sherri Brooks Vinton is the author of Put 'em Up!, Put 'em Up! Fruit, and The Preserving Answer Book. Vinton began her food career on the back of a motorcycle. A cross-country ride brought her face-to-face with the negative impacts of industrial agriculture and compelled her to begin a quest for food raised with integrity. Since then, her books, appearances, and hands-on workshops have taught countless eaters how to find, cook, and preserve local, seasonal food. Whether developing content, organizing events, or consulting with clients, Vinton is always working to find her next great meal. To learn more, visit sherribrooksvinton.com. Preserve Your Favorite Foods with Confidence! How do I know whether my jars have sealed correctly? Can I use my microwave to dry food? Why do my frozen fruits turn brown? What kind of salt should I use for fermenting? What is the best way to store apples? Can I use less vinegar for a sweeter pickle? In this handy reference, expert Sherri Brooks Vinton offers reassuring advice, answers frequently asked questions, and addresses all the most common concerns about safely canning, freezing, dehydrating, fermenting, pickling, root cellaring, and more. You'll also find tips on must-have equipment, workspace setup, and the best ways to store and enjoy the fruits of your labor. Whether you want to freeze five quarts of just-picked berries or safely can jars of your tomato-meat sauce, this is the companion you need in the kitchen. Introduction Part 1: Getting Started 1 Basics Why Preserve? - Safety 2 Sourcing and Storage Finding Good Food - Recipe: White Peach Jam - Prolonging Produce 3 Prep Work Kitchen Skills - Blanching - Peels and Pits - Recipe: Raspberry Jelly - Making the Most of It - Kitchen Tips Part 2: Preserving Processes 4 General Canning Workspace - Equipment - Jars - Process - Recipe: Bread-and-Butter Chips - Ingredients - When Something's Gone Wrong - What Not to Do - Storage 5 Boiling-Water Method Basics - Setting Up - About pH and Acid - Reliable Recipes - Recipe: Pickled Okra - Filling the Jars - Loading the Canner - Processing - Checking for a Seal 6 Pressure Canning Basics - Equipment - What to Pressure Can - Recipe: Green Beans in Water 7 Refrigeration Recipe: Simple Brine - Recipe: Pub Pickles 8 Freezing 9 Drying Prepping - Recipe: Dried Cherries - Methods - Storage 10 Fermentation Encouraging a Good Ferment - Recipe: Classic Fermented Sauerkraut - Equipment - Ingredients - Storage 11 Infusions Recipe: Strawberry Vinegar Part 3: Putting Your Skills to Work 12 Sweet and Savory Spreads Basics - Recipe: Quick Blueberry Jam - Recipe: Pan-Roasted Chicken with Raspberry Reduction - Equipment

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