Preservation Pantry: Modern Canning From Root to Top & Stem to Core
| Author | : | |
| Rating | : | 4.93 (974 Votes) |
| Asin | : | B01M7WUZGX |
| Format Type | : | |
| Number of Pages | : | 311 Pages |
| Publish Date | : | 2017-07-11 |
| Language | : | English |
DESCRIPTION:
. She teaches cooking and canning classes and is a member of the Portland Preservation Society and Le’ Dames PDX. Sarah Marshall is the creator of Marshall’s Haute Sauce. Her sustainable, farm-to-table approach has led her to develop recipes for The Walrus and The Carpenter, Jacobsen Salt Co., Bee Local Honey, Portland Creamery, and Union Wi
Whether you’re an experienced homesteader or a novice canner, Marshall shows you how to create recipes for canning and preserving that you can then incorporate into finished dishes.Recipes include: —Ginger Liqueur Spiked Apples —Mango, Rose Petal, and Saffron Jam —Vanilla Bean Lemonade —Habañero Ground Cherry Peach Hot Sauce —Sparkling Wine Poached Pears —Oven Roasted Chicken Thighs with Pickled Tomatoes —Carrot Top Hazelnut Pesto —Coffee Braised Onion Jam And more!. Through simple, approachable steps, readers will be guided through the process of canning and preserving produce and using parts like carrot and strawberry tops, fennel fronds, beet stems, onion skins, apple cores, Brussels sprout stalks, lemon rinds, and more to make 100+ unique and delicious recipes.Preservation Pantry’s root-to-top, stem-to-core method recycles every part of fruits and vegetables so that farmer’s market produce stays delicious long after the season ends. Sarah Marshall’s Preservation Pantry includes 100+ recipes for whole-food canning and preserving
About the AuthorSarah Marshall is the creator of Marshall’s Haute Sauce. She has been interviewed for Sunset, The Wall Street Journal, The Boston Magazine, and O,The Oprah Magazine and her recipes have been feature in The Oregonian and Taproot magazine. . She teaches cooking and canning classes and is a member of the Portland Preservation Society and Le’ Dames PDX. Her sustainable, farm-to-table approach has led her to develop recipes for The Walrus and The Carpenter, Jacobsen Salt Co., Bee Local Honey, Portland Creamery, and Union Wine Company. She lives in Portland, Oregon