Cured Meat, Smoked Fish & Pickled Eggs Angi Schneider a pair of butter-yellow chanterelles

a pair of butter-yellow chanterelles

This 3-tine cultivator is made for quick aerating and cultivating jobs in hard-to-reach places

Seals liquid foods quickly & consistently

with regionally specific growing information written by local gardening expert Ira Wallace

maple vanilla half-pound cake

Cured Meat, Smoked Fish & Pickled Eggs Angi Schneider a pair of butter-yellow chanterellesEasy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt cure, oil cure, and dehydrate various meats, dairy, fish, eggs, and other proteins economically and at home. Fifty six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined