Fruit processing

Kimchi and Co. – Rediscovering fermentationKimchi has long been a star in kitchens around the world – from traditional to modern. There is more to it than just exceptional taste: ancient techniques, countless variations, and lots of valuable microorganisms. Author Alma Blum shows that almost anything can be fermented – from cabbage, garlic, asparagus, and tomatoes to pumpkin, roots, wild herbs, mushrooms, apples, and even watermelon rinds.From the jar to the pot to the plateOnce the swing-top jars are filled, colorful, aromatic ferments are waiting to be enjoyed. Whether as a spicy side dish for a snack, as a salad ingredient, for seasoning, or to enhance your favorite dish – ferments are true all-rounders and bring pure umami to your kitchen.232 pages

​Summer memories: Fragrant childhood memories and homemade jamFor many, childhood summers are associated with tempting aromas from grandma's kitchen - especially the smell of freshly picked fruit slowly simmering in a large pot. Conscious eating is the trend, and for those who want to ensure that there is only fruit and sugar in the jar, homemade jam is ideal. It's perfect for your own breakfast and makes a lovely gift for invitations.From classic strawberry jam to pear and black beer jam to lime blossom jelly - Let yourself be inspired, experiment with a variety of flavors and find your new favorite jam! 64 pages.

​ "Man, your happiness lies in the apple!"Sebastian Unterberger has also internalized this old cider poem: The sparkling cider made from his own apples and pears tastes great and promotes sociability. This book explains in an understandable way how you can easily make your own cider. 64 pages.

You can easily brew good beer at home without much technical effort. Brewing beer is neither particularly expensive nor time-consuming. Around 100,000 readers have already learned how to brew beer with this book.The recipe section also includes specialties such as spelled, hemp or oat beer and recipes for European beer specialties: e.g. B. for English stout, Scandinavian oat beer and Russian kvass.Also special beers that cannot be bought in stores: smoked beer, rye beer, spelled beer, hemp beer or honey beer...

Homemade - Whether as sweet sweet cider, alcoholic cider, apple wine or sparkling cider: tasty drinks can be made from apples and pears. Fermented cider has long since shed its image as a rural household drink. Must awards raise the quality standards of producers and connoisseurs. In this book, Karl Stckler conveys the basic knowledge of the production of fermented cider, sweet cider and cider for beginners and professionals. The individual chapters begin with the correct sorting of the fruit, explain the options for processing pressed juice and end with bottling and storage. The author shows which stumbling blocks need to be overcome on the way to a harmonious tasting drink. He also addresses must defects and diseases. Process graphics, tables, sketches and illustrations clearly illustrate the work steps. Practical tips and valuable information help to make homemade cider, must and apple wine a taste experience. 152 pages, illustrated throughout in color.

​The "Pischl" – The Standard Reference for DistillersWith over 200,000 copies sold, the "Pischl" is one of the most successful books on distilling.A lot has changed since the first edition in 1980: Today, connoisseurs place more value on delicate aromas and a mild finish.The Tyrolean distiller Ing. Zeni has now comprehensively revised the book.It contains up-to-date knowledge on fermentation, distillation, and the most important factors influencing flavor, yield, and alcohol content.Whether you're starting out as a hobby distiller or running a small distillery, this book provides practical information and understandable explanations.In addition to classic fruit brandies, specialties such as gentian and rowanberry are also presented.New chapters on grain spirits, gin, and rum have been added.A legal overview – for example, on EU labeling requirements for spirits – completes the work.A true guide for anyone with a passion for woodworking—from beginners to professionals.184 pages, full-color illustrations, 16.5 x 22 cm, hardcover

Distilling schnapps - this is how it works: This book - ~4 updated edition ~ provides compact basic knowledge for beginners and valuable information for experienced fruit distillers. ~From the preparation of the fruit to the equipment required and the entire distillation process to the further processing of the distillate, you will find out everything so that you can distill your own schnapps yourself . ~The error compass shows possible sources of error. A highlight is the chapter on the sensory control and assessment of fruit brandies. ~Recipes for batch schnapps round off the work. 112 pages.

With the chapter on Kornbrand and all relevant legal provisions and EU regulations, der Pischl is the comprehensive, most successful book about the schnapps distillery. Now in hardcover for the same price over 150,000 copies sold so far! From the contents:Raw materialsFermentation tanks and their careMashing< br>Alcoholic fermentationApplication of pure yeastBurning off the mashAlcohol determinationSetting the drinking strengthClarification and filteringSpecial spiritsStorage SalesLatest legal regulationsKornbrand

Dried delicacies - the dehydrated and dried products are not only preserved but also refined in taste. The detailed introductory part explains everything about preserving by removing water and also provides information about various drying techniques Advantages and disadvantages of the different drying devices, the influence of drying ~on important ingredients and measures to preserve them. ~With 80 different regional medicinal and spice plants, core, stone, berry or Wild fruit, ~Fruit, onion, root or tuber vegetables, mushrooms as well as herbs and flowers, everything that can be dried or dried.Clear classification of the product groups, information about quality assurance, storage and sales make this possible Book also a helpful reference for direct marketers. 160 pages. ~

Fermentation is one of the oldest and easiest ways to naturally preserve fresh vegetables. Valuable vitamins, minerals and enzymes are retained and the taste is incomparably full and aromatic! Make fermented delicacies at home without much effort: all you need are preserving jars, fresh vegetables or herbs, salt and a little time to create tasty and healthy supplies from broccoli, pumpkin, rocket and the like that you will benefit from all year round. Learn about the best methods and recipes from 15 years of experience from fermentation professionals Kirsten and Christopher Shockey. In their book, they explain the basic techniques of fermentation step by step and not only provide you with 140 varied recipes - sauerkraut, kimchi, pickles, seasoning pastes, relishes, chutneys, salsas - but also with many ideas on how to use the treasures from the jar from breakfast to dessert!- the comprehensive manual for every household- make probiotic, healthy foods yourself- basic knowledge and lots of tips and tricks for sure success- traditional and unusual recipes 64 types of vegetables, herbs and fruit- from basil to zucchini arranged alphabetically- step-by-step instructions with photos and detailed descriptions- including fermentation breakdown assistance and tips for proper storage- delicious vegan, vegetarian and gluten-free recipes, also suitable for the Paleo diet?An impressive addition to the growing literature on fermentation with a thorough overview of all the basics and a great recipe section.?

Super food for the intestines - an ancient and simple method for eating healthilyDuring fermentation, foods are "fermented with lactic acid" and are therefore made to last longer and are more digestible.Fermented vegetables strengthen our immune system and protect us from many diseases. ~After a compact general introduction and information on the positive, healthy effects of fermentedfoods, you will find 30 recipes for fermenting local vegetable classics with exotic or Asian spice additions. ~ Hardcover, 96 pages. ~

Master distiller Rita Vitt has been combining the multifaceted aromas of flowers and herbs in her liqueur recipes for over 20 years. The noble and sometimes unusual compositions offer every liqueur lover new taste delights and encourage creative use of everyday, often overlooked treasures from nature. In each of the 50 recipes, the liqueur expert gives you precise instructions for collecting, preparing and maturing. From the sweet, flowery mullein-marigold liqueur to the spicy-green ribwort plantain-lady's mantle liqueur - let yourself be surprised by new flavor nuances! 128 pages.

​Enjoy or give away homemade fruit or herb winesProcess your fruit from the garden, pick the herbs on the meadow, use grain or even from tree juices you can press wine - try it, you will be thrilled. In the introductory part, the authors briefly and succinctly provide basic information about the theory of winemaking. The subsequent practical part goes into detail: from the raw materials to the necessary equipment and tools to the individual steps (juice or mash fermentation, vinification, acidity and sugar determination, clarification, bottling, storage ...), all the tricks of fruit wine production are explained. With these concrete instructions and the many recipes, every hobby winemaker - even every beginner - can produce all-around successful fruit wine. Hardcover, illustrated, 160 pages. 

Making fine wines at home easy and legal? Create your own essential oils and plant water (hydrosols) yourself? Like that? Kai Mller, experienced distiller and specialist author, takes the reader on a journey through the world of the trendy spirit gin with its diverse production methods and aromatic plants (botanicals). Taking into account and explaining the applicable legal principles, he leads through the various production methods and steps, from maceration (soaking in raw alcohol) to percolation (extraction of the aromatic substances as they filter through) to distillation. ~His path leads to results that are impressive! Particular emphasis is placed on the skilful selection and processing of ingredients in order to create unique taste experiences, as well as on creating a harmonious ambience. The book for newcomers and advanced gin lovers!The AuthorKai Mller ~(born 1964) has many years of experience in distilling and refining fine wines, as well as in the production of essential oils and perfumes. As managing director of a distillery supply company, he has daily insight into the latest trends in the industry and has already demonstrated his writing talent in a number of non-fiction books on the art of distilling.

simple, delicious, homemade Jams, jams and jellies like in grandmother's time: with these over 100 recipes you can stop the cycle of the seasons and transform your favorite fruits into heavenly fruit spreads in no time. From traditional, classic to original, this book has something for every taste. Homemade mango-apricot jam, rhubarb jam or pomegranate jelly not only delight your taste buds, but are also wonderful to give as a gift! Thanks to the valuable tips and tricks from this book, you can be sure that your homemade jam will turn out perfectly! 160 pages, numerous color photos.

Make your own liqueur?Whether eggnog, herbal liqueur or fruit liqueur: over 30 recipes and many ideas for your own house brand make you want more. Each liqueur recipe comes with precise step-by-step instructions and lots of tips to ensure that your liqueur turns out safely. You are guaranteed to impress and delight your friends and guests with your homemade liqueur! Liqueurs. Aromatic - sweet - seductive. ~64 pages

Homemade food is always in season!Liqueurs and schnapps have always been part of the equipment of every good home bar. They are not only a delight for the palate, but are also often used as a tried and tested home remedy for all kinds of ailments.

This book is dedicated to the pure aroma of homemade fruit, herbal and spice liqueurs! Herb expert Susanne Oettle shows how you can easily make your own liqueur - with purely regional and seasonal ingredients. Over 40 sophisticated recipe creations range from elderflower, cherry and rosehip liqueurs to baked apple and hazelnut liqueurs. The compact guide section provides the necessary background knowledge on the right equipment, fruit and herb selection and the correct preparation with spirits. This book accompanies you step by step to homemade, all-natural liqueur - without any artificial flavors or additives. 120 pages.

Self-service shop from nature - sustainable sweeteners from gardens, forests and meadowsFrom elderflower to apricot and cherry to baked apple and hazelnut liqueur: herbal expert Susanne Oettle shows you how to use purely regional and seasonal ingredients You can easily conjure up the most delicious liqueurs. This wonderful recipe book not only contains over 40 sophisticated and sustainable recipe ideas all year round, but also the necessary background knowledge on fruit and herb selection, the correct preparation with spirits and the ideal ripening time. ~Step by step to homemade natural liqueur - without any artificial flavors or additives! ~65 color photos, 120 pages. ~

Simply eat well and healthily while stocks last! Stock your pantry when fresh herbs are in abundance, the tomatoes in the garden are all ripening at the same time, and the zucchini patch is overflowing. So you always have provisions and provide yourself with healthy vitamins and homemade delicacies all year round.ALL METHODS OF STOCK-KEEPING AND AROUND 200 PROVEN RECIPESWhether from your own garden, the organic box or from shopping at the farmers market - whatever that is not used up and eaten right away can be transformed into PRACTICAL SUPPLIES FOR THE WHOLE FAMILY in no time. The nutritionist Rosemarie Zehetgruber describes in detail the VARIOUS METHODS OF NATURAL PRESERVATION, provides practical tips on CORRECT STORAGE and gives lots of suggestions for sustainable and seasonal cooking in her PROVEN RECIPES.FOR YOUR HEALTH: PRESERVE GENTLY AND PRESERVE THE NUTRIENTS OPTIMALLYBoiling and sterilizing, pickling in oil and vinegar, freezing, drying, juicing, lactic acid fermentation or making vinegar - the various methods are presented comprehensively and practically. With the right methods and recipes for vegetables, fruits, nuts, mushrooms, herbs and flowers, it is easy to preserve nature's rich harvest quickly and healthily. And thanks to the GENTLE PREPARATION, FLAVOR AND NUTRIENTS are preserved.CREATE DELICIOUS STOCKS AND ENJOY ALL YEAR ROUNDHomemade jams, syrups, juices or pestos are not only cheaper and tastier, they also make everyday life easier. This means you always have good ingredients at home that can be used to conjure up a healthy meal in a short time. Whether gooseberry chutney, aubergine in honey marinade, tomato sugo, kimchi or sweet and sour zucchini - the varied kitchen treasures are the ideal basis for many simple and tasty dishes that are guaranteed to be a success.- all methods to naturally preserve the valuable harvest< br>- easy to implement practical knowledge about keeping fresh, storing and preserving food- around 200 recipes for canning and pickling vegetables, fruit, nuts, seeds, mushrooms, herbs and flowers- a practical supply that makes healthy cooking easier makes home easier and faster- comprehensive information about storage, nutrition and health- numerous tips and tricks for processing and preserving garden surpluses and seasonal offers- ideal gift ideas: the right souvenir in stock for every occasion Take advantage of the seasonal offerings of local foods to fill your pantry with valuable treasures from your kitchen. Treat yourself to the luxury of a full pantry and save money.Readers' opinions: Clear and not too complicated! Here you will find numerous options and recipes for preserving food. What's particularly great is that you can do this naturally. I can only recommend the book. I always thought boiling and pickling was a lot of work and not worth the effort. Until I tried the applesauce recipe. It couldn't be easier, and above all, how much better it tastes when you make it yourself. There will be a lot more homemade things for me in the future!

Preserving, pickling, drying, etc.Freezing, sterilizing, drying &~ Drying Soaking in vinegar, oil and alcohol, candiing and glazing Compotes, jams, fruit pastes and juices Enjoy making your own instead of buying expensive ones : This way the taste of your own fruit is preserved and even refined! First, the basics of the various types of preservation are explained in detail: freezing, sterilizing, drying and drying, pickling in vinegar, oil and alcohol, candiing and glazing as well as the production of compotes, jams, fruit pastes, jams and juices. After the how, we get down to business in the truest sense of the word in an extensive recipe section. Many suggestions and ideas show what delicacies can be produced with fruit. The range extends from elderberry quince jam, cranberry compote, fruit mustard, rosehip puree and rowanberry confectionery to apple and pear chutney, dried plums and raspberry vinegar. 190 pages.

Whether bitter-tart, fruity or sweet, almost 150 liqueurs and schnapps made from local berries, flowers, herbs and fruits guarantee a delicious taste experience without much effort! Herbal bitters and nut spirit made from green nuts, pine and juniper spirit, apple grain, strawberry-sloe and dead-nettle liqueur...pull Williams pears yourself in the bottle! Elderberry wine, yarrow sparkling wine, Waldbeister punch...A separate chapter is dedicated to citrus fruits and exotic fruits. 160 pages

Essences, Fires &~ Generate essential oils yourselfThe first book on the subject! Everything you should know about distilling with small systems in the living room or kitchen is explained in this book in a relaxed and easy-to-read style.The most delicious brandies and spirits, but also perfumes and remedies can be made with 0, You can easily and legally make your own 5-liter stills, which are available from around 50 euros. Before we start burning, the current and future legal principles are explained. Comprehensive instructions on how to properly use the mini still ensure that the results are impressive. Numerous tips on what is really worth burning, whether you need a thermometer and how you can increase the yield can also be found in the book. Separate chapters are dedicated to practical work with the still: producing alcohol from the mash to the distillate, flavoring the alcohol as well as storage and refining.Whether vodka, grain or raspberry spirit, essential clove oil or floral aromas and Essences for perfumes - with step-by-step recipes and clear series of pictures you can achieve remarkable results quickly and safely.A book for beginners and advanced users full of suggestions, recipes and new ideas, like every owner of a private Distille should have read.

Essential oils, plant elixirs, fires &~ more ...This book shows that distilling means more than just producing schnapps: In addition to delicious fine spirits, essential oils can also be obtained in this way and even the secrets of alchemy can be learned little ventilation.Kai Mller introduces the art of distilling with the Big Book of Distilling. It is clearly explained how high-quality distillates are created from often simple starting products. The range extends from good, old fruit schnapps and various spirits such as vodka, whiskey, grappa or gin to essential oils and perfumes and even fuels right up to the holistic plant elixirs of spagyrics, an originally alchemical technique with which the soul the medicinal plants are to be obtained. A book that is not only aimed at distillers, but also at everyone who wants to refine products using distillation, for example also at people who want to produce the starting point for their perfumes and cosmetics themselves using the traditional cultural technique of distilling.< br>In this comprehensive book, the firing process is meticulously explained and common errors are pointed out that can negatively affect the quality of the end product.The firing apparatus and its functionality are of course the focus of the explanations. Significant attention is also paid to ensuring that the aromas are retained during the distillation process.The author:Kai Mller, born in Wrzburg in 1964, has been involved in distilling for many years. In addition to the classic distilling of schnapps and other hard liquor, he dedicates himself to the production of essential oils and perfumes. As the managing director of a large distillery supply company, dealing with the necessary equipment for distillation is part of his daily bread and he also runs an aroma and distillation museum.