Preserving

Wrinkled, bland dried fruit is a thing of the past. Anyone who uses a dehydrator today can conjure up super healthy and varied delicacies. The author explains everything you need to know before dehydrating and drying fruit, vegetables, nuts, meat, fish and herbs and reveals 100 gourmet recipes - from muesli bars, fruit leather and dried meat to pasta sauce and healthy snacks in between. What else can your dehydrator do? Treats for your pet, yogurt, potpourris, flower scrubs... But be careful: products like balsamic strawberries, maple syrup rhubarb, spicy pumpkin chips or Asian-spiced jerky can be addictive.

What methods are there for preserving? And what is the best way to store food? Here you will learn everything from freezing to preserving and drying to candiing, from smoking fish and meat to curing meat. The simple recipes make you want to try out stockpiling. Make your own jam? Sure, of course. Make your own ketchup? It's very easy. Want to make your own chutney and relish? Naturally. And why not pickle or pickle meat in addition to vegetables? This book has everything you need to keep your pantry stocked!

Fruit juices from our own production at home are guaranteed to be free of chemicals and pollutants. Flowers, herbs and fruits are the ingredients for tasty and healthy fruit syrups and nectars.If you process the gifts from nature yourself, you not only enjoy the rich harvest, but also the Certainty of unadulterated and pure taste. In the revised new edition of Syrup and Nectar you will find clear instructions to ensure success. In addition to standard recipes, many new juices made with raw materials that may seem unusual at first glance are also presented - guaranteed to tickle your taste buds! All types of juice extraction, the preservation methods required for longer storage, but also syrups that can be used as home remedies for one or another ailment are described. The range of fruits, flowers and herbs ranges from acacias to roses, all common fruits to hyssop, dandelions and ribwort plantain.

In the north there is a wake-up call, in the south there is a wake-up call! But the terms are interchangeable: the leading producers of preserving jars have coined the language, on the one hand the Weck-Glas company, on the other hand the Rexglas from the Mller Glas company. Preservation means preserving food by heating it in a glass in the absence of air. Recipes for preserving and preserving are a dime a dozen, but fundamental mistakes are often made and the products spoil quickly and even become poisonous. There are many incorrect tips and errors, especially on the Internet, but also in books, which the author explains point by point. Depending on whether sugary jams, pickled vegetables or oily foods are being bottled, different jars and closures or lids must be used to ensure shelf life. You can also find all the necessary information and tips here for correct pasteurization and sterilization, filling and preserving in the oven, steamer or automatic preserver. Over 90 recipes, from simple jams and preserves to compotes, juices and syrups, pesto and chutney, salted delicacies and vegetables marinated in oil, to soups, goulash, stews and casseroles in jars, round off the book. Bread and cakes can also be baked in the right glasses. 256 pages

​Homemade – Simply Better EnjoymentWhether from your own garden, the market, or fresh from the forest: With this book, you'll transform fruits, vegetables, and herbs into delicious preserves for the whole year.Discover 350 sweet and savory recipes for nearly 100 different types of fruits, vegetables, and herbs. From jams, jellies, and chutneys to pestos and flavored oils, and from syrups and juices to liqueurs – the selection offers both classics and modern recipe ideas.Author Ulrich Jakob Zeni demonstrates, clearly and practically, how to successfully preserve, pickle, and preserve food at home. His experience from his own fruit and wine farm, as well as from numerous courses, is directly incorporated into the recipes and tips.Comprehensive basics, helpful advice on proper storage, and full-color step-by-step photos make preparation easy. From pineapples to onions, you'll find countless ideas for your pantry – and for homemade gifts for every season. 344 pages.

Vinegar is fashionable. The healing properties of apple cider vinegar have been rediscovered, real balsamic vinegar has made a name for itself as a delicacy, and the selection of fine fruit vinegars in delicatessen shops is larger than ever before. But you don't necessarily have to ferment vinegar yourself. When mixed with herbs, spices or fruits, every ordinary commercial vinegar becomes its own specialty~ Vegetables can be pickled and homemade mustard can be prepared. With lots of unusual recipes!

Vinegar &~ Oil - the dream team in the kitchen. Vinegar &~ Oil - seasoning and preservative, but also medicinal and cosmetic. Read everything here, from the production to the diverse areas of application of the two all-rounders. Whether individually or in combination, both are valuable ingredients for cold cuisine. There are lots of new recipes to try out beyond the salad bowl. 64 pages.