Ferments, New Canning Books and Musings
This second week of January, I cracked open ferments from the cellar. The salsa is as fresh as the day I stowed it, the dilly beans are superb and the sauerkraut is, I expect, all it should be. It is tangy, aromatic and seems to be mildly addictive. I am in awe of a preserve that requires no cooking or refrigeration, no water bath, just time and patience.
I'm already reading new preserving books. I just got Salt Sugar Smoke by, Diana Henry, which seems to want to be a latter day Fancy Pantry. Though it has a couple of recipes I might try, if falls short. I suspect this is because it appears to be written for a British readership, and has been edited for American measurements. At the end of each canning recipe, for example, one is instructed to water bath for 10 minute and then seal.
The scope is much the same as Fancy Pantry, but many recipes, which we water bath process here, are refrigerated instead, with a significantly reduced life, and no shelf-life at all.
I suppose if one is unable to find Fancy Pantry, this would be the next best thing.
Are any of you reading new canning books? Would you care to offer reviews?