Rockridge Press

The Preppers Cookbook: Essential Prepping Foods and Recipes to Deliciously Survive Any Disaster


Скачать книгу

tion>

      

      Copyright © 2013 by Rockridge Press, Berkeley, California

      No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, Rockridge Press, 918 Parker St, Suite A-12, Berkeley, CA 94710.

      Limit of Liability/Disclaimer of Warranty: The Publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering medical, legal or other professional advice or services. If professional assistance is required, the services of a competent professional person should be sought. Neither the Publisher nor the author shall be liable for damages arising herefrom. The fact that an individual, organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the Publisher endorses the information the individual, organization or website may provide or recommendations they/it may make. Further, readers should be aware that Internet websites listed in this work may have changed or disappeared between when this work was written and when it is read.

      For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the U.S. at (866) 744-2665, or outside the U.S. at (510) 253-0500.

      Rockridge Press publishes its books in a variety of electronic and print formats. Some content that appears in print may not be available in electronic books, and vice versa.

      TRADEMARKS: Rockridge Press and the Rockridge Press logo are trademarks or registered trademarks of Callisto Media Inc. and/or its affiliates, in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Rockridge Press is not associated with any product or vendor mentioned in this book.

      ISBN: Print 978-1-62315-197-3 | eBook 978-1-62315-198-0

      Contents

       Introduction: Why Prep?

       Section 1: Preparing Your Supplies and Food Stores

       Chapter 1: Getting Started: Food Prepping 101

       Chapter 2: Deciding How Much Food andWater You’ll Need

       Chapter 3: Water Storage and Purification

       Section 2: Water-Bath and Pressure Canning

       Chapter 4: Water-Bath versus Pressure Canning

       Chapter 5: Getting Started with Water-Bath Canning

       Chapter 6: Preserving Jellies, Jams, and Other Sweet Spreads

       Classic Grape Jelly

       Spicy Jalapeño Jelly

       Herb Jelly

       Any-Fruit Jam

       Nutty Pecan Jam

       Chapter 7: Canning Fruit

       Canned Peaches

       Apple Pie Filling

       Blueberry Compote

       Chapter 8: Pickling

       Classic Dill Pickle Spears

       Pickled Beets

       Spicy Pickled Okra

       Simple Bread-and-Butter Pickles

       Pickled Peaches

       Chapter 9: Salsas and Relishes

       Chunky Cranberry Sauce

       Green Chow-Chow

       Canned Plum Tomatoes

       Fresh Tomato Salsa

       Homemade Tomato Paste

       Chapter 10: Getting Started with Pressure Canning

       Chapter 11: Pressure Canning Recipes

       Fresh-Canned Corn

       Canned Beets

       Canned Green Beans

       Candied Carrots

       Candied Sweet Potatoes

       Mushrooms and Onions

       White Potatoes

       Simple Beef Stock

       Beef Tips

       Chicken Stock

       Ground Meat Base Mix

       Chicken with Gravy

       Meatless Spaghetti Sauce

       Vegetable Soup

       Chicken Soup

       Garden Fresh Veggie Soup

       Basic Vegetable Stock

       Hearty Chili

       Section 3: Drying and Storing Your Food

       Chapter 12: Drying Recipes:Produce, Herbs, and Meats

       Basic Fruit Leather

       Apricot Leather

       Strawberry Leather

       Tropical Fruit Leather

       Spiced Apple Rings

       Dried sugared Pineapples

       Antioxidant Mix

       Island Banana Chips