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1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker by Linda R. Yoakam, Sue Spitler

By Linda R. Yoakam, Sue Spitler

Slow-cookers are an excellent supplement to today’s busy existence. as soon as the constituents are extra, the just about meal chefs itself. This assortment brings jointly an enormous quantity and diversity of recipes that blow their own horns the price, ease, and flexibility — let alone scrumptious style — of this cooking strategy. professional cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The publication explains many of the varieties and sizes of cookers, from 1-1/2 quarts to seven quarts, and indicates what recipes paintings top in every one style. From there, readers learn how to arrange all of the worthy elements previously which will refrigerate the meals and the crock for wherever from hours to in a single day after which plug the applying in whilst it's time to cook dinner. incorporated are greater than one thousand delicious recipes — all completely demonstrated — for appetizers, entrees, part dishes, breads, sandwiches, and cakes.

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Additional resources for 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need

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Other types may cause soft pickles or cloudy brine. • Vinegar used in pickles is both a preservative and a flavor. Don’t alter the amount of vinegar in recipes and always use 5 percent acidity vinegar. indd 24 4/7/10 4:29 PM ZOOM Other pickles, called fresh-pack or quick-process pickles, are made right in the canning jar. For the best flavor, these pickles should be left sitting for several weeks before they are eaten. Most recipes in this book are for these kinds of pickles, as they take less time and mess.

Honey gives dried fruit more calories, but a honey dip is used with many dried fruits as a pretreatment. RED light Be aware that some people may have an allergic reaction to sulfites or other things used to preserve foods or to spices used on foods. It’s wise to label all packages with the ingredients, including preservatives, so that if an allergic reaction occurs when someone eats the food , the source of the allergen can be more easily determined. Oven Drying Food Storing Dried Foods preserving food • For oven drying, your oven must have a setting of 140°F.

Don’t push on the jar lid until the jars feel cool. • As jars sit and cool, you may hear a pop as the jars seal. Jars will seal at various times. • The center of the lid should look sucked in if the jar sealed. Pushing on the lid won’t show any movement. • After the jars feel cool to the touch (up to 24 hours), remove the screw bands. • The jar will sound a clear ring if the lid is tapped gently with a spoon. If sealed, label and store jars. Canning Techniques spot. The temperature should not go above 85°F or below freezing.

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