Preserving Food: A Beginner’s Guide to Pickles, Chutneys and Sauces
By Dueep Jyot Singh and John Davidson
5/5
()
About this ebook
Preserving Food – A Beginner’s Guide to Pickles, Chutneys and Sauces
Table of Contents
Introduction
Why Make Chutneys and Pickles?
Tips for choosing best fruit and Vegetables
Tips for Pickles and Chutney Making
Chutneys
Popular Chutneys
Gooseberry Chutney
Traditional Farmer’s Garlic Chutney
Technique of Marination
Using Brine
Vinegars
Making Spiced Vinegar
Traditional Garden Pickle
Traditional Piccalilli-
Traditional Red Cabbage Pickles
Soft vegetables – Sour Cucumber Pickles
Tomato Pickle
Testing
Pickled Onions
Sweet and Spicy Pickled Onions
Non-vegetarian Pickles
Traditional Pickled Wild Boar
Pickled Eggs
Traditional Tomato Sauce
Appendix
Garam Masala-Curry powder
Conclusion
Author Bio-
Introduction
Millenniums ago, when human beings were still food gatherers instead of food growers, they decided to find out some ways and means in which they could preserve food for a longer time.
Winter was the time when they could not go out and hunt. So was the rainy season, especially they were living in rain forests and tropical areas. So if they found out some way in which they could preserve food, on which they and their tribe members could survive, this would make all the difference between life and death.
And so through a lot of experimentation, the ideas of pickles, chutneys, jams, jellies, preserves, conserves, spiced fruit and other ways of preserving food, as well as fruit and vegetables came into existence.
Today, millenniums later, there is absolutely no fruit and vegetable, which has not been turned into a pickle, chutney, jam, jelly or conserve, by some cook. Even meat in the form of venison and boar has been pickled in the east, down the ages, as well as eggs. Too many eggs, and you are worried about preserving them? Do as the ancient Chinese did. Preserve them in egg pickles.
So this book is going to tell you how to make the best use of all those extra vegetables and fruit in your garden, and turn them into a valuable food source, which can be eaten later.
Read more from Dueep Jyot Singh
Learning How to Work with Leather: Includes DIY Projects Rating: 0 out of 5 stars0 ratingsLearning Basket Weaving: Traditional and Modern Techniques and Methods Rating: 3 out of 5 stars3/5Introduction to Mushrooms: Grow Mushrooms for Pleasure and Profit Rating: 5 out of 5 stars5/5The Magic of Turmeric For Health and Beauty Rating: 4 out of 5 stars4/5A Beginner’s Guide to Growing Fruit Trees Rating: 2 out of 5 stars2/5Introduction to Plant Propagation: The Essential Guide to Plant Propagation Methods and Techniques Rating: 2 out of 5 stars2/5Music Heals: The Powerful Healing Power of Music Therapy Rating: 0 out of 5 stars0 ratingsThe Green Wall Learning More about Vertical Gardening Rating: 3 out of 5 stars3/5How to Write Effective and Professional Business Letters in a Global Context Rating: 5 out of 5 stars5/5Learning Decorative Stitches: the Art of Shirring and Smocking Rating: 3 out of 5 stars3/5The Healing Power of Water: How to Use Water as a Natural Cure Rating: 0 out of 5 stars0 ratingsThe Art of Rug Making: Learning How to Make Rugs Rating: 0 out of 5 stars0 ratingsA Beginner’s Guide to Cacti: How to Make a Cactus Garden Rating: 1 out of 5 stars1/5Teach Yourself Stitch Craft and Dressmaking: Taking Measurements: Volume II Rating: 5 out of 5 stars5/5The GIANT Book on Growing and Using Herbs Rating: 0 out of 5 stars0 ratingsThe Magic of Grapes To Cure and Heal Rating: 0 out of 5 stars0 ratingsBlack & White Magic: The Rationale and Reasoning Behind Things Which Cannot Be Explained Rating: 4 out of 5 stars4/525 Essential Herbs You Need to Know Rating: 0 out of 5 stars0 ratingsA Beginner’s Guide to Garden Pests and Diseases Rating: 1 out of 5 stars1/5Teach Yourself Stitch Craft and Dressmaking Volume VII: Important Tips Before Stitching - Estimation of cloth and other tips Rating: 0 out of 5 stars0 ratingsThe Magic of Indian Ginseng: Ashwagandha Rating: 0 out of 5 stars0 ratingsThe Great Banking Scam: Is the American Banking System Stealing Your Money? Rating: 0 out of 5 stars0 ratingsLearn the Art of Natural Dyeing Rating: 3 out of 5 stars3/5How to Purify Water for Survival Rating: 4 out of 5 stars4/5Healing With Fruit: Using Fruit to Heal Yourself Naturally Rating: 0 out of 5 stars0 ratingsHerbs for Health and Healing: The Healing Power of 10 Herbs, Spices and Healing Plants Rating: 0 out of 5 stars0 ratings
Related to Preserving Food
Related ebooks
Home Smoking and Curing of Meat, Fish and Game Rating: 0 out of 5 stars0 ratingsIntroduction to Gravies and Sauces: Add Taste to Your Meals Rating: 0 out of 5 stars0 ratingsPickling - A How-to Guide with Recipes for the Pickling of Fruit and Vegetables Rating: 0 out of 5 stars0 ratingsWater Bath Canning And Preserving Cookbook For Beginners: Easy Guide To Healthy, Safe And Delicious Homemade Meal In A Jar Rating: 0 out of 5 stars0 ratingsCan It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year Rating: 4 out of 5 stars4/5The Food Dehydrating Bible: Grow it. Dry it. Enjoy it! Rating: 5 out of 5 stars5/5Preserving: Jams, Jellies, Pickles and More Rating: 5 out of 5 stars5/5Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling Rating: 4 out of 5 stars4/5JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded Rating: 0 out of 5 stars0 ratingsWECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More Rating: 0 out of 5 stars0 ratingsPrepper's Dehydrator Handbook: Long-Term Food Storage Techniques for Nutritious, Delicious, Lifesaving Meals Rating: 5 out of 5 stars5/5The Magic of Bananas For Cooking and Healing Rating: 0 out of 5 stars0 ratingsPressure Canning For Beginners Rating: 4 out of 5 stars4/5Cheese Making: Essential Guide for Beginners Rating: 1 out of 5 stars1/5WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More Rating: 0 out of 5 stars0 ratingsComplete Guide to Home Canning and Preserving (Second Revised Edition) Rating: 4 out of 5 stars4/5Old-Fashioned Jams, Jellies, and Sweet Preserves: The Best Way to Grow, Preserve, and Bake with Small Fruit Rating: 0 out of 5 stars0 ratingsA Beginner’s Guide to Raised Bed Gardening: Gardening Tips and Techniques on Organic Raised Bed Gardening Rating: 0 out of 5 stars0 ratingsBreadmaking: Essential Guide for Beginners Rating: 0 out of 5 stars0 ratings101 Recipes for Making Cheese: Everything You Need to Know Explained Simply Rating: 5 out of 5 stars5/5A to Z Canning and Preserving for Total Beginners The Essential Canning Recipes and Canning Supplies Guide Rating: 0 out of 5 stars0 ratingsDehydrator Cookbook: The Complete Beginner's Guide to Dehydrate, Preserve and Store Food with Simple and Healthy Recipes Rating: 0 out of 5 stars0 ratingsGrow Your Own Rating: 0 out of 5 stars0 ratingsFood Preservation Starter Kit Rating: 5 out of 5 stars5/5
Cooking, Food & Wine For You
Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratingsThe Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsQuick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsCooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Back to Eden Rating: 4 out of 5 stars4/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5
Reviews for Preserving Food
1 rating0 reviews
Book preview
Preserving Food - Dueep Jyot Singh
Introduction
Millenniums ago, when human beings were still food gatherers instead of food growers, they decided to find out some ways and means in which they could preserve food for a longer time.
Winter was the time when they could not go out and hunt. So was the rainy season, especially they were living in rain forests and tropical areas. So if they found out some way in which they could preserve food, on which they and their tribe members could survive, this would make all the difference between life and death.
And so through a lot of experimentation, the ideas of pickles, chutneys, jams, jellies, preserves, conserves, spiced fruit and other ways of preserving food, as well as fruit and vegetables came into existence.
Today, millenniums later, there is absolutely no fruit and vegetable, which has not been turned into a pickle, chutney, jam, jelly or conserve, by some cook. Even meat in the form of venison and boar has been pickled in the east, down the ages, as well as eggs. Too many eggs, and you are worried about preserving them? Do as the ancient Chinese did. Preserve them in egg pickles.
So this book is going to tell you how to make the best use of all those extra vegetables and fruit in your garden, and turn them into a valuable food source, which can be eaten later.
Any fresh fruit grown by you can be preserved in a jam, chutney, or a pickle
Why Make Chutneys and Pickles?
Our ancestors, many times removed always knew that hard times were often around the corner. So in times of plenty, they made sure that they had some food which was going to be the standby of their family and tribe in times of hardship, winter or drought. In times of plenty, these pickles and chutneys added variety and taste to otherwise bland cuisine.
Our ancestors were adventurous in food tasting. In fact, in these, a dozen or more kinds of pickles were always accompanied by steaming hot boiling rice and a large bowl of mixed or plain