Preserving

Healthy food from a jar - fermentation made easyFermented foods are one of the oldest preservation methods known to mankind. They have been helping to preserve food and improve health for thousands of years - then as now.Fermentation makes food easier to digest. Important minerals can be better absorbed and harmful substances are broken down. Lactose is also reduced, which makes many dairy products more digestible. At the same time, this process produces valuable vitamins, amino acids and natural probiotics - real helpers for a healthy gut and a strong immune system.Whether sauerkraut, kimchi or kombucha: with simple methods, you can put a lot of good things in your glass at home - full of flavor and power for your body and well-being.140 pages, numerous illustrations, 183 x 225 mm, softcover

Säfte, Sirupe und Nektare – frisch, natürlich, selbst gemachtOb als Erfrischung, Basis für Cocktails oder zum Verfeinern von Desserts – selbstgemachte Säfte sind gesund, vielseitig und ein echter Blickfang. Ganz ohne künstliche Zusätze, dafür mit voller Fruchtpower aus Garten und Natur.Dieses Buch bietet nicht nur Rezepte, sondern erklärt auch alles Wichtige zur Saftherstellung: von der richtigen Ausrüstung über Zutatenwahl bis hin zur Haltbarmachung. Auch häufige Fehler und deren Lösungen werden praxisnah erklärt.Ideal für alle, die mehr über gesunde Getränke wissen wollen – vom Einsteiger bis zum Profi. Mit vielen Tipps, Hintergrundwissen und Rezepten für kreative Genussmomente im Glas.200 Seiten, 16,5 x 22 cm, durchgehend farbig bebildert, Hardcover

Marmeladen & mehr – hausgemacht und voller GeschmackErdbeere, Himbeere oder Marille – diese Klassiker gehören aufs Frühstücksbrot. Selbst gemacht schmecken sie am besten und sind ein beliebtes Geschenk aus der Küche.Dieses Buch zeigt dir nicht nur Rezepte, sondern erklärt Schritt für Schritt, wie du Marmeladen, Gelees, Chutneys oder Fruchtpasten selbst einkochst – mit Zucker, Gelierhilfen oder ganz ohne.Auch kreative Ideen kommen nicht zu kurz: Rhabarber-Banane, Hagebutte mit Whisky oder Orangen-Karotte sorgen für Abwechslung. Dazu gibt’s viele Tipps zum Haltbarmachen und Ausprobieren.Ideal für alle, die das Einmachen neu entdecken oder ihr Wissen vertiefen möchten – mit rund 80 gelingsicheren Rezepten!200 Seiten, durchgehend farbig bebildert, 16,5 x 22 cm, Hardcover

Simply natural and delicious! - Refined and simple recipes- Basic knowledge and basic recipes- With lots of tips for your own creationsEnjoy local and exotic fruits all year round? Preserving makes it possible!This book contains all the knowledge you need for preserving, candiing and pickling. With many simple and sophisticated recipes for jams, preserves and jellies, compotes, candied and glazed items, fruits in alcohol, sweet and sour pickles and savory chutneys, all lovers will get their money's worth!

Fruits, vegetables, herbs, mushrooms and more. Dehydrating and drying is currently experiencing a real renaissance. Through the traditional way of preserving fruit and vegetables, you not only preserve all the nutrients, you also refine and transform the dried food into fine specialties. In this compact guide, Achim Samwald gives you all the basics about the various dehydrating and drying techniques, the optimal drying times, correct storage and ideal processing. The basic instructions for drying fruit, vegetables, spices, grains, mushrooms and nuts prepare you for the comprehensive recipe section: from dried fruit compote to mushroom spreads to fig slices. Conjure up your very own treats! 128 pages.

Anyone who has a garden knows the challenge: a lot of fruit and vegetables are produced in a short time, it is almost impossible to eat them and the freezer soon bursts at the seams. Drying the valuable harvest is the solution: a long shelf life is achieved, regardless of continuous power supply. Dried foods take up less space, complement the menu, offer special taste experiences and are inexpensive to produce.This book describes how to properly prepare, dry and store around 50 types of fruit and vegetables as well as herbs and all types of meat and used. The recipe section explains how to make fruit leather or baby food yourself and what can be conjured up from the dried delicacies.288 pages.

Self-sufficiency made easy - cooking according to tried and tested farmer's recipes!In the book "Everything for the pantry" you will find around 200 varied recipes for preserving. Cooking fruity strawberry jam, pickling vegetables or drying delicious apples and tomatoes from the garden - 9 farmers from all federal states in Austria will show you in an easy-to-understand way how you can cook and preserve fruit yourself . They also reveal their insider tips on heating, choosing preserving utensils and storage. Did you know, for example, that mustard fruits that are heated in a preserving pot last for over a year and, when cooked, go excellently with roast venison or grilled meat? Our farmers are true experts in storage and present you with tried and tested classics such as Dandelion honey or eggnog as well as new creations, for example pepper chutney or lime blossom hop jelly.Because homemade tastes best and is inexpensive!< br>With the book "Everything for the pantry" you can enjoy the rich harvest from your self-sufficient garden and the diverse range of local basic products all year round. The homemade delicacies also impress as loving gift ideas. No matter whether you are a beginner or a professional - with this wide variety of recipes, everyone will find something to their taste. Simple, tried-and-tested instructions and many helpful tips from the wealth of experience of our farmers make stockpiling a pleasure! - real variety of recipes: 200 different, carefully selected ideas ! - delicious jams and jellies, spicy pickled vegetables, fine chutneys, aromatic oils and vinegars, refreshing juices, tempting liqueurs and much more. - traditional and modern specialties for every season- detailed chapter with all the basics about stockpiling - the 9 farmers' wives in portrait - tasteful color photos - handy format

Food and drinks have been fermented for thousands of years to make them last longer, make them easier to digest and to discover new flavors. This book is dedicated to all types of fermentation with various microorganisms and starter cultures and describes the fermentation processes in detail. 150 recipes from all over the world introduce the variety of fermented products. From sauerkraut and sour beets, the journey goes through Polish-style pickled mushrooms and Russian pickles to Turkish pickles, Filipino eggs and Korean kimchi. The range of health-promoting recipes also includes sourdough bread, fig chutney, homemade tomato ketchup and soy sauce, yogurt and cream cheese, but also drinks such as kombucha, kvass and coconut-lime kefir. 360 pages

Healthy pleasures in a varied variety: Fresh fruit juices instead of industrial products with standardized tastes! Carefully preserved, homemade fruit juices delight even in the cold season and bring the scent of summer and autumn harvest into the winter. Step by step from harvest or purchase to the final product: steam juicing or cold pressing, naturally cloudy and clarified juices , making nectar with or without pulp, syrup and fruit jelly, proper preservation and storageBlack elderberry juice, cherry or gooseberry juice, strawberry, lemon balm and apple-raspberry juice... Homemade peach iced tea!Sweet cider made from grapes, apples and pearsFruit juices from rare local fruits such as sloes, quinces, sea buckthorn or cornelian cherries...Creep - and lemon balm syrup~ blackberry gin and elderberry cinnamon jelly~ Pineapple Lemon and Peppermint Lemonade...

Make your own jam? Pickle vegetables or meat? Brew your own beer? Or make your own liqueur? Canning food yourself and thus preserving it is absolutely in style again. And with this book you can do it quickly and easily. Around 400 simple and sophisticated recipes and variations show the entire spectrum: from the classics such as jam and pickled vegetables to modern variations such as currywurst in a jar and bread in a tin. Cosima Bellersen Quirini presents lots of unusual combinations and gives lots of suggestions and ideas that make you want to imitate them. 144 pages.

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.

​The best in a jar - preserving seasonal delicacies effortlessly. Homemade in no time at all: Over 150 treasures made from fruit and vegetables for storage or as gifts. Whether as jam, marmalade or jelly, as liqueur, ketchup or relish - preserves taste good for everyone and make a wonderful gift.Try delicacies such as apple compote with cider, apricot and strawberry jam, vegetable relish, classic pickled gherkins, raspberry vinegar or plum ketchup with shallots.This book contains over 150 new and tried-and-tested recipes and lots of colorful ingredients for a huge selection of homemade delicacies.Preserving recipes that anyone can make thanks to Dr. Oetker! 224 pages.

Far more than just a collection of recipes, this practical book offers all the instructions you need to make a wide variety of jams and jams, fruit cheeses and fruit pastes, chutneys and jellies from fruit juices: with agar-agar, with apple pectin, with different types of preserving sugar or also sugar-free.With these detailed instructions and information, it is easy to give free rein to your own inventiveness when it comes to fruit mixtures and the addition of alcohol and spices. Around 70 recipes also provide unusual suggestions: jams made from fruit mixtures such as rhubarb-bananas, blackberries-pears, currants-cinnamon or pumpkin-apple, rosehip jam with whiskey and apricot jam with Amaretto, original Powidl (Bohemian plum jam) and variations on red fruit jelly, Apple-mint jelly and cherry jelly with honey, orange-carrot jam and many others...

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!

Tangy, funky and fresh: Why vinegar is more than just a salad marinade...It not only gives dishes a pleasantly sour note, but has also been used in natural medicine for thousands of years: Vinegar in all its variants has a lot to offer . However, it depends on the right type - because not all vinegar is the same. Karin Buchart presents the most important possible uses and tells you how you can easily make some types of vinegar yourself.What makes good vinegar? The best-known varieties and what makes them differentMake your own vinegar: How to do it - tips and tricks for making vinegar at homeHealthy with apple cider vinegar - naturally lower blood sugar and build up the intestinal flora< /li>Fruity shrubs, oxymel and pickled vegetables: recipes for every tasteFrom vinegar wraps to cleaning aids: What vinegar can do apart from nutritionExcursion into organic chemistry: Experiments with vinegarSour throughout the year: vinegar extracts and sour honey for every season Healthy with homemade vinegar: natural medicine for the home Strengthen the immune system, stimulate metabolism, Purify, detoxify and much more: Even in ancient Egypt, vinegar was not only used as a food but also as a versatile remedy. To ensure that vinegar water and the like do not become a daily hassle, but rather a pleasant taste experience, Karin Buchart has put together a wide variety of vinegar recipes.

Würzen ohne Zusätze – selbstgemacht schmeckt besserWer auf künstliche Zusatzstoffe verzichten und lieber selbst zum Kochlöffel greifen will, findet in diesem Buch viele Ideen für gesunde Alternativen zu Fertigsaucen und Gewürzmischungen.Ob Ketchup, BBQ-Soße, Pesto, Chutney, Gewürzöl oder Aufstrich – alles lässt sich mit wenig Aufwand zu Hause herstellen und lagern. Auch ausgefallene Rezepte wie fermentierter Knoblauch, grüne Currypaste oder Sirup aus Erdbeeren und Tomaten sind dabei.Selbstgemachte Würzmittel sind nicht nur gesünder, sondern auch günstiger und voller Geschmack. Ein Buch für alle, die bewusst kochen und wissen wollen, was in ihren Soßen steckt.112 Seiten, durchgehend farbig bebildert, 21 x 21 cm, Softcover.

The methods of preservation are varied. They range from freezing or drying to sterilizing (boiling), fermenting, pickling in vinegar, oil and alcohol to preserving with salt or sugar and are explained in detail in this book. Over 150 recipes prove that preserving goes far beyond pickles, sauerkraut &~ Chutney goes out. Delicacies such as peppers stuffed with cabbage, pickled garlic, mushrooms in herbal vinegar, lactic sour pumpkin vegetables, soup seasoning and much more are included in the extensive practical book, as are healing home remedies made from vegetables and herbs such as onion smear, black radish juice or potato wraps.

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.

​Into the glass – homemade suppliesIf the garden, market or vegetable box produces more than you can use fresh, preserving is the ideal solution.This book shows you how to easily preserve fruits, vegetables, herbs and mushrooms and enjoy them all year round.Whether canning, preserving, hot filling, dehydrating, drying, pickling, freezing or fermenting - author Sue Ivan explains the different methods step by step. You will find out which technology is suitable for which foods and what is important in terms of storage, hygiene and preparation.Practical tips help to avoid typical mistakes.With 90 varied recipes, you can then get right down to business.From fruity syrups and spicy pickled vegetables to homemade pasta sauce, the recipes offer numerous ideas for a colorful pantry.Ideal for anyone who wants to enjoy seasonal food for longer, use their own harvest and reduce food waste.The book is produced in a climate-positive way, printed cradle-to-cradle and offered plastic-free. 248 pages.

Drying, juicing, preserving, storingLand &~ WorksIt tastes best when you make it yourself!Carsten Bothe explains the basics of canning methods as well as the utensils required and introduces old, almost lost knowledge about the correct storage and preservation homemade delicacies. Fresh and seasonal from the garden or the weekly market, great creations and numerous national and international specialties are created in our own kitchen - from chutney to beef jerky and dried fruit to sauerkraut, jam, juice and vinegar. All recipes can be easily adapted to your own taste to give them a personal touch. In this way you not only create a delicious supply, but also a personal souvenir for the next invitation. Numerous tips and tricks help you achieve great results without frustration.

Healthy sauerkraut? Definitely, because the power herb can do a lot: it helps cleanse the intestines, is an effective protection against stomach and intestinal ulcers, strengthens the immune system, can reduce the risk of cancer, supports your body in detoxification and helps you achieve your dream figure. Still questions? Find out here how to get the most out of sauerkraut and sauerkraut juice for your health and how you can easily make sauerkraut yourself. Susanne Irmler-Martin also explains the traditional history of sauerkraut and has collected and written down numerous fine recipes for salads, soups, classics, vegetarian dishes, oven dishes, exotic dishes and drinks for you.

Das Einlegen in Essig, Öl, Alkohol, Salz oder Zucker hat sich von der bloßen Vorratshaltung zur kulinarischen Kunstform entwickelt. Im Gegensatz zum Einkochen wird hierbei nicht sterilisiert, sondern die Zutaten werden durch das jeweilige Medium konserviert und aromatisiert. 144 Seiten. Die 5 KonservierungsmethodenEssig: Senkt den pH-Wert und schützt vor Keimen (z. B. für Karfiol oder Bärlauch).Öl: Schließt Sauerstoff luftdicht ab (z. B. für Schafskäse oder getrockneten Kürbis).Zucker & Alkohol: Entziehen Feuchtigkeit und desinfizieren (z. B. für Rumtopf oder Kirschen).Salz: Entzieht Wasser und konserviert (z. B. für Heringe).Quick-Tipps für den Erfolg: Sauberkeit: Gläser und Deckel vorab penibel sterilisieren.Zutaten: Nur makellose, frische Produkte verwenden; festes Gemüse kurz blanchieren.Bedecken: Das Einmachgut muss immer vollständig mit Flüssigkeit oder Öl bedeckt sein.Reifezeit: Mindestens 1–2 Wochen kühl und dunkel durchziehen lassen.

​The taste of summer: boiled down and in a jarSummer tastes of currants, Uhudler, Kriecherln, Dirndln, blueberries and plums. We capture this taste and put it in a jar. With recipes from all regions of Austria - from East Tyrol to Lungau, from the Vienna Woods to Southern Styria. 64 pages.