Food Storage: Preserving Meat, Dairy, and Eggs
(as of [price_update_date] – Details)
Part I is an explanation of all the preserving methods, how to do them, and what you’ll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation.
Part II starts with meat and works it’s way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn’t work and why.
The next volumes, "Food Storage: Preserving Fruits, Nuts, and Seeds" and "Food Storage: Preserving Vegetables, Grains, and Beans" are also available in print and kindle format, exclusively from amazon.com, and are set up in the same handy-to-use format. Or save money and buy the compilation of all three volumes in one handy book, "Food Storage: Preserving Everything, Every Way", available July 2015.
Publication date:January 15, 2013
File size:544 KB
Print length:124 pages