Dehydrate your produce, herbs, and meat for healthy meals year-round. Find out how with our dried food recipe books.
In this handy Q&A reference, she answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying and fermentation, including how to apply these techniques to specific fruits and vegetables.
The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky, we find a collection of some of the best tried-and-tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home.
Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.
Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
Dehydrating at Home is a practical guide to transforming perishable fruits, vegetables and meats, as well as nuts, seeds, herbs and spices, into a pantry of nutritional wonders with a long shelf life. The book takes readers through the entire process for each type of dehydrating with delicious recipes and handy hints and tips. Practical step-by-step instructions ensure that dehydrations are perfect the first time and every time, and innovative flavor combinations will inspire dehydrated delicacies.
With the easy-to-follow, step-by-step directions here, anyone can have fun, save money, and create delicious meals by dehydrating food. Learn the basic methods (sun drying, oven drying, net bag, and commercial food dehydrators) before moving on to drying herbs for tea, making your own tasty (and healthier) jerky, and so much more. Also included is a section on the nutritional benefits of drying food. With 164 recipes ranging from breads to desserts, soups to pies, and cereals to entrees, Dehydrating Food is a book for anyone who is interested in learning how to save money and create delicious meals by drying their own food.
Dehydrators have transitioned from the kitchens of the world's best chefs onto the counters of everyday people, and Dried & True reveals why. There's no dinner party with friends, school lunchbox, or weekend-backpack dry bag that isn't made more delicious and nutritious thanks to a dehydrator. In this book are the secrets of creating who-knew treats: all kinds of jerky, fruit leathers, savory vegetable crisps, flavor-packed powders that add oomph to your cooking, and perfect melt-in-your-mouth meringues.
Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to grow of each crop for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.
Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to piña colada.
Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more … all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein (ground or in strips), you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks!
Mason Jar Lunches features 50 pretty, portable packed lunches, including delicious soups, salads, and pastas. Packing your lunch is one of the best ways to eat healthy and save money. But preparing and packing a lunch isn’t always easy. Mason jars are the perfect solution: They’re durable, adorable, and keep your food sealed and fresh. Packed with full-color photos of each recipe, this book is as gorgeous as the layered lunches themselves. Mason Jar Lunches goes beyond the popular mason jar salad recipes to include a variety of hot and cold meals.
Growing and preparing your own fresh, healthy food for your table is simpler than ever with the Garden to Table Set. Mother Earth News and Capper’s Farmer have compiled five special guides to get you growing, raising and cooking your own organic food. Learn everything about organic gardening and raising chickens, growing and cooking with herbs, and how to bake and cook all the foods you’ve grown.
This set includes:
Mother Earth News Guide to Organic Gardening
There is so much benefit to an organic garden, and with this guide, you’ll learn all the hacks to produce your own. These articles will teach you how to maintain a weedless organic garden, how to store fresh vegetables, how to transplant your garden, and how you can build better soil with (free!) organic fertilizer, among other valuable articles.
Mother Earth News Guide to Growing Your Own Food
Growing your food is so much more than having a garden. Learn how to naturally produce everything you put on the table with the 7th Edition of Mother Earth News Guide to Growing Your Own Food. Articles include information on how to raise chickens for meat, keep bees naturally, get the best eggs from your backyard chickens, grow amazing tomatoes in your own backyard, and more! With this guide, get 35 tips, tricks and recipes to help you eat better and save money.
Mother Earth News Guide to Growing Herbs
With Mother Earth News Guide to Growing Herbs, you’ll get 109+ tips for growing all kinds of herbs for healing and cooking. Keep fresh herbs year-round with articles about organic gardening and indoor winter herb gardens. Learn hacks to grow the freshest, most bountiful herbs in the best climates and soil and how to store these herbs for use throughout the year. Includes 18 recipes for using your favorite herbs.
Mother Earth News Guide to Cooking with Herbs
After you’ve grown your own herbs at home, learn how to use them with Mother Earth News Guide to Cooking with Herbs for flavorful recipes and tips. With 99+ tips and 75+ recipes, this guide is full of everything herb. Learn how to grow, harvest, and dry herbs and spices, create beverages and seasoning blends, and learn uses for mint, basil, dill, horseradish and more.
Capper’s Farmer Guide to Cooking from Scratch
Ditch the over-processed, store-bought meals and treats from the grocery store and learn how to make your own fresh, delicious meals from scratch! Put it all together with the last guide in the set with the fresh ingredients you’ve already learned to grow and store. Cook and bake from scratch with this guide with articles teaching you how to churn butter, bake bread, freeze garden produce, bake sweet or savory pies, make pickles and sauerkraut, and many more with Capper’s Farmer Cooking from Scratch.
The ultimate guide to acquiring, assembling, and using lifesaving emergency communication systems, this book includes in-depth information on operating ham radios, walkie-talkies, shortwave radios, and citizens band (CB) radios. When disaster strikes, calls, texts and emails don’t work. After 9/11, Hurricane Katrina, and Hurricane Sandy, cell phones were rendered useless when transmission towers were destroyed and networks became overloaded. Having an alternative way of reaching family and loved ones at these critical moments is essential. With this guide, learn the best tips, tricks, and expert secrets for surviving when phones and the internet fail. This comprehensive guide covers everything needed to be fully prepared for when the grid goes down.
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers (both newbies and old hands) in every sort of preservation technique imaginable.
The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.
Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.
The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dills Spears to Asian Ice-Box Pickles. There's something delicious for every pantry!
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries and cherries to lemons, quince and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts and cocktails.
The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive techniques section includes complete how-to instruction for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand. Put ’em Up! FRUIT is a preserving guide and cookbook all in one! It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts, and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or cook up Grapefruit and Sultana Conserve and incorporate it in Sautéed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!
Package and prepare meals quickly and easily. Just add water! You can take prepackaged meals in a bag on the trail or throw them in the crockpot.
This book includes family dinners, crockpot meals, healthy recipes, snacks, desserts, seasonings, appetizers, and dips, as well as meals and foods for campers, hikers, and backpackers.
In an exciting introduction to the global seed-swapping movement, passionate seed activist Josie Jeffery explores why we should care about our plant heritage and, most importantly, explains how to do it. This book covers the what, who, and whys of seed swapping and seed saving. It advises where to start and how to get involved with the worldwide horticultural campaign to "save our seeds."
This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. Discover an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more.