Kogebøger: konservering og frysning

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Through the use of hot air and steam, Professor Blits created a method of safely preserving fresh foods. In this 1890 work, he provides instructions on how to do this, as well as how to preserve delicate fruits in syrups or through candying.

Through practical instructions and recipes, Ola Powell's 1917 book gives the general student or homemaker clear and concise instructions for safely canning and preserving food.

In this 1918 work, Mrs. Hughes provides instructions and recipes for canning and preserving for the general homemaker.

This 1919 book by Olive Hayes outlines recipes and instructions for the safe and delicious preservation of fresh food products.

James Breazeale's work teaches the American housewife the skills of canning and perserving in order to maximize her impact on the health, economy, and labor of her family.

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. The only book needed to master this age-old culinary tradition, How to Dry Foods includes: Step-by-step instructions on how to dry a wide variety of foods Updated information about equipment and drying techniques More than 100 delicious recipes, from main courses to desserts and more Helpful charts and tables for at-a-glance reference Food safety tips Clever crafts that are made from dried foods

Nothing says “cozy” like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter waiting to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you’ll soon be a master at outwitting nature’s growing rhythms.

Enter the Amish world of hard work, sturdy families, and the freshest produce. The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Canning & Preserving offers sixty classic recipes for all varieties of fresh garden-made fruits and vegetables. Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of homemade pickles, relishes, brines, and more!Amish Canning & Preserving gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.

Annes søde syltebog giver en masse grundopskrifter på syltning af de mest almindelige danske frugter og bær både de traditionelle samt nye inspirerende og lækre sammensætninger. Her er dejlige opskrifter på marmelade, syltetøj og gelé, saft, sirup og meget mere. Bogen indeholder også afsnit om konservering, hygiejne, opbevaring og redskaber til syltning.Anne Hjernøe, tv-vært på bl.a. udsendelserne Frilandshaven og AnneMad på DR2, giver i denne udgave lækre opskrifter på rosenblomstsirup, mangosyltetøj med lime og citrongræs og hyldeblomstsky mm. Syltning er en fantastisk måde at forlænge årstiderne på. Sommerens bær og frugter på glas, giver fornemmelse af solen og varmen helt hen i vinterhalvåret. Jordbærmarmeladen, et iskoldt glas hindbærsaft eller en varm hyldebærtoddy, bringer minder med sig om de varme sommerdage, hvor man plukkede de modne bær. Og så er det en rar fornemmelse at vide, hvad marmeladen og saften indeholder. Velbekomme!