{"product_id":"2940046116144","title":"Preserving Food: A Beginner's Guide to Pickles, Chutneys and Sauces","description":"\u003cp\u003ePreserving Food – A Beginner’s Guide to Pickles, Chutneys and Sauces\u003c\/p\u003e\u003cp\u003eTable of Contents\u003cbr\u003eIntroduction\u003cbr\u003eWhy Make Chutneys and Pickles?\u003cbr\u003eTips for choosing best fruit and Vegetables\u003cbr\u003eTips for Pickles and Chutney Making\u003cbr\u003eChutneys\u003cbr\u003ePopular Chutneys\u003cbr\u003eGooseberry Chutney\u003cbr\u003eTraditional Farmer’s Garlic Chutney\u003cbr\u003eTechnique of Marination\u003cbr\u003eUsing Brine\u003cbr\u003eVinegars\u003cbr\u003eMaking Spiced Vinegar\u003cbr\u003eTraditional Garden Pickle\u003cbr\u003eTraditional Piccalilli-\u003cbr\u003eTraditional Red Cabbage Pickles\u003cbr\u003eSoft vegetables – Sour Cucumber Pickles\u003cbr\u003eTomato Pickle\u003cbr\u003eTesting\u003cbr\u003ePickled Onions\u003cbr\u003eSweet and Spicy Pickled Onions\u003cbr\u003eNon-vegetarian Pickles\u003cbr\u003eTraditional Pickled Wild Boar\u003cbr\u003ePickled Eggs\u003cbr\u003eTraditional Tomato Sauce\u003cbr\u003eAppendix\u003cbr\u003eGaram Masala-Curry powder\u003cbr\u003eConclusion\u003cbr\u003eAuthor Bio-\u003cbr\u003eIntroduction\u003cbr\u003eMillenniums 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.\u003cbr\u003eWinter 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.\u003cbr\u003eAnd 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.\u003cbr\u003eToday, 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.\u003cbr\u003eSo 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.\u003c\/p\u003e","brand":"JD-Biz Corp Publishing","offers":[{"title":"Default Title","offer_id":47157539766512,"sku":"2940046116144","price":2.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940046116144_p0.jpg?v=1763689499","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940046116144","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}