Preservation

From the experts, the definitive book on home preserving. Bernardin Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Bernardin have written a book destined to become the Bernardin "bible" of home preserving. As nutrition and food quality have become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables. Preserving foods at their freshest point locks in nutrition. The final product is free of chemical additives and preservatives. Store-bought brands cannot match the wonderful flavor of homemade. Only a few hours are needed to put up a batch of jam or relish. Home preserves make a great personal gift any time of year. The 400 innovative and enticing recipes include everything from salsas and savory sauces to pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find such treats as: Mango-Raspberry Jam Crabapple Jelly Green Pepper Jelly Pickled Asparagus Roasted Red Pepper Spread Tomatillo Salsa Brandied Apple Rings Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods, plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Complete Book of Home Preserving a valuable addition to any kitchen library.

The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

A comprehensive guide to food preservation techniques for beginners Whether you're a gardener, a hunter, or just a curious home cook, preserving food can be a practical way to produce a wide range of delicious flavors--from sweet and summery strawberry jam to spicy kimchi and savory smoked bacon. The Beginner's Guide to Preserving is packed with detailed information and beginner-friendly guidance for a variety of preservation methods, plus 65 flavorful recipes to put these techniques into action. Learn the essentials of food preservation, and get instructions for pressure and water bath canning, fermenting, dehydrating, salting, smoking, and freezing. The book about preserving food includes: A path to success--Organized by preservation method, each chapter starts with essential tips on safety, terms to know, and a step-by-step guide for your first time using that technique. How-to illustrations--Learn how to safely preserve a wide range of foods with the help of instructional illustrations and clear, simple directions. Handy charts--Explore troubleshooting tips and convenient food charts, complete with prep notes, approximate yield, and processing time for each method. A range of recipes--Discover recipes for classics like dill pickles and baked beans, as well as creative new flavors like wine jelly and tomato leather. Discover the joy of preserving food with help from the Beginner's Guide to Preserving.

Outlines a complete programme for the restoration and preservation of historic structures and historic sites throughout the world. It is a basic text for both the novice and the specialist covering all aspects of preservation and the forces affecting historic district planning.

Heritage occupies a privileged position within the built environment. Most municipalities in the United States, and nearly all countries around the world, have laws and policies to preserve heritage in situ, seeking to protect places from physical loss and the forces of change. That privilege, however, is increasingly being unsettled by the legacies of racial, economic, and social injustice in both the built environment and historic preservation policy, and by the compounding climate crisis. Though many heritage projects and practitioners are confronting injustice and climate in innovative ways, systemic change requires looking beyond the formal and material dimensions of place and to the processes and outcomes of preservation policy--operationalized through laws and guidelines, regulatory processes, and institutions--across time and socio-geographic scales, and in relation to the publics they are intended to serve. This third volume in the Issues in Preservation Policy series examines historic preservation as an enterprise of ideas, methods, institutions, and practices that must reorient toward a new horizon, one in which equity and sustainability become critical guideposts for policy evolution.

This essay collection draws upon work presented at three national conferences on women and historic preservation held at Bryn Mawr College in 1994, Arizona State University in 1997, and at Mount Vernon College in 2000.

Translation of: Conserves naturelles des quatre saisons.

Preservation Hall, located in the French Quarter just three blocks from the Mississippi River, remains an icon of New Orleans and an essential stop for all fans of traditional jazz. Since the early 1960s "The Hall" has served as a sanctuary for the Crescent City's rich and illustrious jazz heritage, a haven for players, and an incubator for successive generations of jazz musicians. Seven nights a week the venue fills to capacity with die-hard fans and curious tourists eager to hear live New Orleans jazz played by a mix of veteran musicians and up-and-coming players. Preservation Hall dedicates itself to the authentic performance of traditional jazz. The space inside seems simple, and a large portion of the audience must stand in the back, behind a limited number of benches, chairs, and floor cushions. The Hall has no dance floor and serves no food or drink. In Preservation Hall, the music alone fills the space between listener and player. In their rare behind-the-scenes portrait, New Orleans photographer Shannon Brinkman and audio documentarian Eve Abrams capture the rhythm and cool of this historic club with both a pulsating array of images and the heartfelt words of band members.

The field of historic preservation is becoming more socially and culturally inclusive, through more diversity in the profession and enhanced community engagement. Bringing together a broad range of practitioners, this book documents historic preservation's progress toward inclusivity and explores further steps to be taken.