Mixed Pickles

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

Provides more than 250 recipes, color illustrations, and advice on which foods are (or aren't) okay when powdered, canned, or frozen.

These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.

PRESERVING FOOD AND CULTURE THE LEBANESE WAY -- The very best memories connecting us to time and place are often stimulated by the tastes and smells of our childhood. Freshly-baked bread, hot from the oven, sweet homemade jam dribbling down our chins, or the burst of flavor in each dried grape—these memories bring a smile to our faces even as they call to mind the people who made them possible. Do you remember working alongside your grandmother as she lovingly preserved garden-fresh foods to set back for the winter? You watched Jiddo (grandfather) patiently prepare his arak, but could you reproduce his efforts from memory? Are you lucky enough that they kept written records of recipes gleaned from family history and years of experience? If so, count yourself among the very fortunate minority. The reality for many of us is that we no longer enjoy such a strong connection to our culinary roots. As much as we might wish the contrary, the beauty and simplicity of home-preserved pantry items, the mouneh, taken for granted during our childhood, often seems a lifetime away. In Barbara Abdeni Massaad’s book, Mouneh: Preserving Foods for the Lebanese Pantry, we’ve been thrown a lifeline to a piece of our cultural and culinary identity. So many things we would love to recreate for our own families become possible within these pages, thanks to the author’s diligent research, stunning photography, simply presented instructions and delightful stories.

Master the art of pickling with 125 classic and creative recipes Pickling is the best (and most delicious!) way to preserve all kinds of food, so it's no wonder why it's popular around the world. Whether you're making your first pickle or you have years of experience, The Complete Guide to Pickling is packed with essential information and 125 flavorful recipes, including American classics and international flavors. From Honeyed Bread-and-Butter Chips to Classic Kimchi, Scratch-Made Sriracha, and Southern-Style Pickled Shrimp, there's something for everyone in this unique pickling how-to guide. You'll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, sauerkraut, chutney, and more. Happy pickling! The Complete Guide to Pickling includes: Intro to pickles & pickling—Build your foundational knowledge with a brief history of pickling and helpful info about the different types of pickles. Step-by-step instructions—Find detailed directions for canning and fermentation, choosing the right ingredients, and creating essential spice blends. Tips for gardeners—Learn how to plan your garden to maximize your pickle potential, and use the bumper crop label to find big batch recipes for common produce. Create your own delicious pickles with The Complete Guide to Pickling.

The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.

Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.

Special edition of the Federal register, containing a codification of documents of general applicability and future effect as of ... with ancillaries.

From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe’s sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetables—pickles by another name—means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles. Across continents and throughout history, humans have relied upon pickling to preserve foods and add to their flavor. Both a cherished food of the elite and a staple of the masses, pickles have also acquired new significance in our health-conscious times: traditionally fermented pickles are probiotic and said to possess anti-aging and anti-cancer properties, while pickle juice is believed to prevent muscle cramps in athletes and reduce sugar spikes in diabetics. Nota bene: It also cures hangovers. In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations’ brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison’s book shows us how pickles have been omnipresent in humanity’s common quest not only to preserve foods, but to create them—with relish.