Home blanks and canning. Delicious recipes, time -tested. Francoise Ts.

In the book of a French culinary expert, author and co -author of 22 books on Culinary Francoise Zimmer, more than 100 recipes for canning various products are presented - including vegetables, fruits, mushrooms, grass, meat and poultry - using salt, sugar, vinegar, olive oils and other ingredients. Make a fragrant note of Provence to your usual repertoire of workpieces!

dried tomatoes with rosemary, patching beans in their own juice, salty redders, pickled cherries, clement in vinegar with fragrant pepper, eggplant with garlic and hazelnuts, mummed sorrel in oil, lemon chatens with mustard seeds or Chatny from green mangoes with kuraga, pork riet in a pendant, “jam of an old bachelor”, grapes in o-de-vo with cinnamon-it is difficult to guess what you will like more, so we offer to cook, save and try!

"Why make home blanks? Firstly, in order to preserve vegetables, fruits or herbs collected in the midst of the season: at this time, their tastes and aromas are revealed in the best way, and prices are reduced. Secondly, the purchase and harvesting of a large amount of meat and poultry will save your time at once. And finally, home blanks are the best way to stock up on products for the whole year. ” (Francoise Zimmer)