The Essential Guide To Food Drying

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The Essential Guide To Food Drying

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Author : Mary T. Bell
language : en
Publisher: Simon and Schuster
Release Date : 2022-03-01

The Essential Guide To Food Drying written by Mary T. Bell and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-01 with Cooking categories.

Move beyond dried apricots and jerky into an amazing world of healthy and delicious dried foods! This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, and hikers. Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds. With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. The Essential Guide to Food Drying gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.

How To Dry Foods

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Author : Deanna DeLong
language : en
Publisher: Penguin
Release Date : 1992

How To Dry Foods written by Deanna DeLong and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.

Instructions for building an electric, solar, or air-flow dehydrator accompany a variety of recipes using dried foods and techniques for drying fruits, vegetables, herbs and spices, nuts and seeds, meat, and fish.

Dehydrating Food

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Author : Jay Bills
language : en
Publisher: Skyhorse Publishing Inc.
Release Date : 2010-11

Dehydrating Food written by Jay Bills and has been published by Skyhorse Publishing Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11 with Cooking categories.

With the easy-to-follow, step-by-step directions here, anyone can have fun, save money, and create delicious meals by dehydrating food. Learn the basic methods—sun drying, oven drying, net bag, and commercial food dehydrators—before moving on to drying herbs for tea, making your own tasty (and healthier) jerky, and so much more. Also included is a section on the nutritional benefits of drying food. With 164 recipes ranging from breads to desserts, soups to pies, and cereals to entrees, Dehydrating Food is a book for anyone who is interested in learning how to save money and create delicious meals by drying their own food.

The Beginner S Guide To Dehydrating Food 2nd Edition

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Author : Teresa Marrone
language : en
Publisher: Storey Publishing
Release Date : 2018-06-12

The Beginner S Guide To Dehydrating Food 2nd Edition written by Teresa Marrone and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-12 with Cooking categories.

This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.

Food Drying Science And Technology

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Author : Yiu H. Hui
language : en
Publisher: DEStech Publications, Inc
Release Date : 2008

Food Drying Science And Technology written by Yiu H. Hui and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.

A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

The Essential Guide To Hobby Farming

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Author : Carol Ekarius
language : en
Publisher: CompanionHouse Books
Release Date : 2015-04-21

The Essential Guide To Hobby Farming written by Carol Ekarius and has been published by CompanionHouse Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-21 with Technology & Engineering categories.

Six containers of heirloom tomatoes, miniature squashes, and herbs on your back patio or six acres of beets, cabbages, and strawberries? Five chickens and a honey bee hive or a small farm with three dozen sheep and a couple of quarter horses? Regardless of the size of your "field of dreams," Essential Guide to Hobby Farming is your best first step to making that hobby-farm aspiration a pleasurable and profitable reality. A hobby farmer for the past thirty years, Carol Ekarius shares the joys, challenges, and rewards of living the rural life. Hobby farming is as much a state of mind as it is an address in the country, and this instructive, beautifully photographed manual addresses every topic beginning hobby farmers need to know, from purchasing the right land and equipment to choosing and maintaining crops and livestock to marketing and selling your hobby farm's yield. TOPICS DISCUSSED INSIDE: -Assessing finances and resources—land, water, tools of the trade (trucks, tractors, various implements) -Choosing the best crops for your land, climate, hardiness, and profitability -Selecting and caring for the livestock—chickens, goats, cows, sheep, etc.—that best fits your hobby farm -Protecting crops and livestock against predators, pests, and disease -Business and marketing options for selling your "local food" directly to restaurants and farmers' markets and through CSA programs -Preserving the harvest, through canning, drying, and freezing, plus over two dozen original recipes for your homegrown produce NEW FOR THE SECOND EDITION: Expanded section on chickens, including urban and suburban accommodations; honey bee keeping; adding a barn or annex building to the farm; trends in planting, including miniature vegetables, heirloom varieties, and "hot" new vegetables and hybrids; adding flower beds to the property; getting involved with a CSA

A Guide To Food Selection Preparation And Preservation

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Author : Nora Narvaez-Soriano
language : en
Publisher: Rex Bookstore, Inc.
Release Date : 1994

A Guide To Food Selection Preparation And Preservation written by Nora Narvaez-Soriano and has been published by Rex Bookstore, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.

The Complete Guide To Food Preservation

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Author : Angela Williams Duea
language : en
Publisher: Atlantic Publishing Company
Release Date : 2011

The Complete Guide To Food Preservation written by Angela Williams Duea and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.

Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

Dehydration Of Foods

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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: Springer Science & Business Media
Release Date : 1996-06-30

Dehydration Of Foods written by Gustavo V. Barbosa-Cánovas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-06-30 with Cooking categories.

This much-needed account of the physical, chemical and biological aspects of water in foods and its relation to dehydration is the first of its kind. Changes occurring in during the dehydration process are characterized, followed by the indentification of the different stages during drying, the simultaneous heat and mass transfer mechanisms and moisture migration theories. Finally, dehydration methods commonly used in food processes are discussed in detail. 134 line illustrations. 11 halftones.

Essential Guide To Food Additives

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Author : Mike Saltmarsh
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-08-01

Essential Guide To Food Additives written by Mike Saltmarsh and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-01 with Science categories.

Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is added to their food will find this a practical book full of fascinating details.