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Canning & Preserving

Jam On: The Craft of Canning Fruit

We be Jammin’ Mon!!!

JustPJ

Pros: unique recipes, good instruction

Cons: some chapters are a bit wordy, not reccomended for beginner cook

Jam has been around almost as long as fruit.  Laena McCarthy’s book Jam On is not your typical jam making book.  Her book delves into the artisan jams.  Artisan jams are a category that I had not thought much about till receiving this book. Jam is jam I thought.  Jam is sugar, fruit, pectin….maybe slathering it on toast or with peanut butter in a sandwich or if you were...
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Preserving Food
Preserving Food

Preserve It!

Pros: Variety of preservation methods, well explained

Excellent handbook for canning with honey
Excellent handbook for canning with honey
Bible for a Homesteader
Bible for a Homesteader

Manufacturer

504 Results
How Long Does This Last: A Comprehensive Guide To Storing Food In Your Fridge

How Long Does This Last: A Comprehensive Guide To Storing Food In Your Fridge

Did you know that the average North American family trashes 14% of the food they buy, often because it spoils? That amounts to 30 million tones of waste ending up in landfills. With the cost of food today, many families can't afford that kind of waste. You can help reduce this waste by simply informing yourself. Knowing how to optimally store food in your fridge is not only good for your...

Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer

Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer

Geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike, this book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet event—from food safety, cooking, and beverage selection all the way to background music and...

How to Dry Foods

How to Dry Foods

A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes. When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment....

Fermentation and Food Safety

Fermentation and Food Safety

A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in the industrial sector. Covers all major food groups, from dairy to meats, and discusses such issues as chemical hazards and their control, toxic nitrogen compounds during processing, and the control of microbiological hazards. DLC: Fermented foods.

Food Process Modelling

Food Process Modelling

A review of food process modeling, which allows analysts to understand food processing more precisely and allows for better predictions. Features a mixture of theory and practice for professionals in modeling, as well as other food quality professionals.

Ball Complete Book of Home Preserving

Ball Complete Book of Home Preserving

“I highly recommend this book for anyone who either is just getting into home canning or for someone who has been canning for years. In addition to the updated canning times and methods, this book offers 400 mouthwatering recipes to tempt you. There are the common recipes that most home canners are looking for as well as some new rather exotic ones that most “old time” canners may not have...” --JustPJ

100% Positive Reviews
Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat...

On Becoming a Professional Chef

On Becoming a Professional Chef

This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation¿s guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight...

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

“Each of the recipes is provided by, and credited to a specific person who has actually used the technique.  The book was created by the Gardeners and Farmers of Terre Vivante in France and translated into English.  Occasionally there will be a food or technique that is specific to France and doesn’t translate well to the U. S., but, even then, it’s interesting.  The techniques covered include:...” --Charli

100% Positive Reviews
Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing

Provides an in-depth study of the changes that occur in the components of food when they are subjected to processing. Written for food technologists, production managers and general R&D personnel in the food industry.

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