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The Big Book of Preserving the Harvest
SKU: 174582
Over 150 recipes and expert tips for safe, delicious food preserving.
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Description
Description
Capture the delicate flavors of summer fruits and vegetables to be enjoyed all year long.
Product Highlights
- Illustrated primer for the basic techniques of safe preserving: canning, freezing, drying, and pickling
- Illustrations, charts, tips and over 150 recipes
- Updated edition
- Costenbader
- 9" x 8"
- 352 pages
Details
Contents
Introduction
- Choosing Ingredients
- Canning
- Drying
- Freezing
- Jams & Jellies
- Pickles, Relishes, & Chutneys
- Vinegars & Seasonings
- Cold Storage
- Gifts of Preserved Food
Appendices
- Glossary of Terms
- Resources
- Table of Equivalents
- Converting U.S. Recipe Measurements to Metric
Index
Excerpt from Chapter 1.
One of the greatest joys of growing your own produce is to stand in your garden as you are harvesting in the midst of all your labor and eat a just-picked tomato still warm from the sun. Nothing compares whether because of the time you've put into it the experience of seeing something grow out of almost nothing or the incomparable flavor and juiciness. The same is true of harvesting strawberries and other fruit sun-sweet ripe and ready for shortcake. The flavor and nutritive value of just-picked garden vegetables are far superior to those of that produce you encounter in most supermarkets and the goal of preserving food you've grown yourself or purchased from a local farmer is to lock in that flavor so that you can enjoy it during off seasons.