Canning Basics with Chef Tom Small

Canning Basics is perfect for those who are starting to preserve foods for the first time and for those experienced canners who want to learn a new canning trick or two. Renowned Seattle Chef Tom Small takes the fear out of canning by providing step-by-step instruction from the basics to more advanced techniques that come from years of experience and the science of safe canning. Learn skills utilizing several techniques: Water bath canning, pressure canning and freezing to safely and deliciously preserve almost a dozen different pantry staples, including fresh fruits and vegetables, jams and jellies, curds and applesauce.  Also learn about equipment, cleaning, sealing, storage and more. Tom received his inspiration for cooking from his mom. He has a diverse culinary background including education, development and journalism in addition to his management in restaurant kitchens. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. Message from Chef Small: "I enjoy cooking with fresh, seasonal ingredients to try and use as much local produce and meat as possible.  I believe that food can be simple, and still taste amazing. I love to talk and learn about food, whether it's with friends, customers, strangers in the grocery store, my family (even my young children) . . . it's just part of my life. I hope that I am able to share some of this passion with you through these DVD's so that you may be inspired to cook and create for yourself, your family and friends." Learn Canning Basics while making: Applesauce Strawberry freezer jam Strawberry jam and jelly Lemon curd Citrus marmalade Jalapeno jelly Canning fruit (pears and rhubarb) Canning vegetables (carrots and green beans) 84 minutes REVIEW: The Midwest Book Review Hosted by professional gourmet chef Tom Small, the "Dare To Cook" series of DVDs offers easy-to-follow lessons for cooks of all skill and experience levels. Techniques are meticulously demonstrated, with meticulous instructions. "Gourmet Food Preservation" (9781604900743) covers pickled vegetables, dairy concerns, preserving in oil, freezing, preserving in alcohol, and vinegars; "Canning Basics" (9781604900736) covers water bath canning, pressure canning, freezing, and safety concerns; "Thanksgiving Ready to Serve in 5 1/2 Hours" (9781604900774) covers a wealth of tips, tricks, and techniques to conserving time while preparing a culinary feast; "Seafood Basics" (9781604900767) covers cooking with shellfish, fish, sauces, beer batter and breading mixes, grilling/smoking, and more; and "Barbecue and Grilling" (9781604900750) covers rubs, sauces, four ways to barbecue pork sirloin, two ways to barbecue pork loin, grilling, smoked brisket, and chicken in marinade. All the DVDs in the series are region free, and worthy of the highest recommendation for aspiring and practicing cooks, as well as for public library "how-to" DVD collections!