||The Big Book of
Preserving the Harvest - Carol W. Costenbader, Pamela Lappies (Editor) -
New techniques for
canning, drying, freezing, juicing, pickling, and storing fresh, in-season
more info: The Big Book of Preserving the Harvest
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
- Linda J. Amendt - 2001
If you've been laboring under the illusion that your grandmother just
smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to
be enlightened with Linda J. Amendt's Blue Ribbon Preserves: Secrets to
Award-Winning Jams, Jellies, Marmalades & More. Canning, as shown in this
exhaustive edition, is as much a science as an art, and this book includes every
detail to educate the uninformed on what it takes to make great preserves.
recipes include the standards, such as strawberry jam, and the obscure, such as
Garlic and Onion Jam. Amendt also does the public service of explaining the real
difference between jams and jellies. Special caution about food safety holds a
prominent place in Blue Ribbon Preserves and Amendt teaches us how to chose optimal
foods for canning as well as how to safely store preserves to avoid potentially
lethal food contamination. Be prepared for a bit of a chemistry lesson, which can be
a long and sometimes didactic read, but it's well worth it for the critical
So complete is the book that Amendt, herself a
recipient of countless state-fair awards for her preserves, includes pointers on how
to succeed at such competitions (in a very thorough chapter which includes insights
into how judges pick their winners). Blue Ribbon Preserves covers everything that
goes into a ball jar and more, and in the process earns not only a tight seal of
quality but its own blue ribbon. --Teresa Simanton
more info: USA: Blue Ribbon Preserves: Secrets to...
Europe: Blue Ribbon Preserves: Secrets to...
Busy Person's Guide to Preserving Food - Janet Bachand Chadwick - 1995
The Updated and Expanded Edition of Garden Way Publishing's Classic
Discover the fast, easy way to save and preserve fresh and healthy
fruits, vegetables, and herbs with this indispensable guide. The Busy Person's Guide
to Preserving Food is packed with time-saving tips and advice for freezing, canning,
cold storage, and drying. Here is the most up-to-date information on preserving food
in the shortest amount of time right at your fingertips.
The Busy Person's Guide to Preserving Food includes:
* Step-by-step instructions
and how-to illustrations for preserving today's most popular fruits and vegetables
quickly and easily
* Quick tips and shortcuts for saving time while
* Instructions for alternative preserving methods including freezer
bags, easy-to-make ice packs, and root cellaring
* Practical charts for
determining yield and blanching time
* A review of equipment and appliances
essential to fast home preservation
* Recipes for harvest dinners, salsas,
herbal vinegars, pestos, jellies, and teas
Plus, you get simple explanations and solutions for the most common "what-went-wrong"
questions. A must-have guide for today's busy cook and gardener
more info: USA: The Busy Person's Guide to Preserving...
Europe: The Busy Person's Guide to Preserving...
Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious
Recipes - Ellie Topp, Margaret Howard - 2001
more info: USA: The Complete Book of Year-Round...
Europe: The Complete Book of Year-Round...
||The Jamlady Cookbook -
Beverly Ellen Schoonmaker Alfeld - 2004
More than a cookbook, this food-preparation reference guide
is a superbly informative read, with useful information on everything from the
cultivation of plants and new techniques in jamming to liqueurs and cordials. While
many people believe they lack the hobby time to can preserves, Jamlady demonstrates
techniques and ingredients adaptable to busy households.
more info: The Jamlady Cookbook
Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or
Market - Linda Ziedrich - 1999
Pickling food seems like a form of culinary alchemy to most of us.
Or we recall it as something grandmothers used to do, laboring over heaps of
vegetables and huge, steaming kettles to turn out jars of jewel-like pickles and
In the first chapter of The Joy of Pickling, Linda Ziedrich
demystifies the pickling process. She explains the difference between fresh pickles
made with vinegar and longer-keeping, salt-preserved, fermented pickles. Her
detailed explanation of canning methods, including low-temperature pasteurization,
shows how to avoid risky problems.
After reading the opening of this
pickle primer, go straight to the "Quick" and "Freezer Pickle" chapters and discover
how easy it is to make Green Olives with Lemon and Thyme and Freezer Dill Slices
without any sterilizing, boiling, or safety issues. In addition, you get to enjoy
them within 24 hours. When you are more confident, let Ziedrich guide you through
pickling Spicy Broccoli, Pig Ears, Korean Kimchi, and Irish Corned Beef. Her three
recipes for pickled eggs are also bound to please. --Dana Jacobi
more info: USA: The Joy of Pickling : 200 Flavor-Packed...
Europe: The Joy of Pickling
Keeping Food Fresh: Old World Techniques & Recipes - Claude Aubert
(Editor), Eliot Coleman - 1999
Alternatives to freezing and canning for preserving food.
more info: USA: Keeping Food Fresh: Old World Techniques...
Europe: Keeping Food Fresh
Keeping the Harvest: Preserving Your Fruits, Vegetables & Herbs (Down-To-Earth
Book) - Nancy Chioffi, Gretchen Mead, Linda M. Thompson, Jill Mason
(Editor), Kim Foster (Editor) - 1991
Illustrated step-by-step instructions explain the techniques for canning, freezing,
drying, and pickling.
more info: USA: Keeping the Harvest: Preserving Your...
Europe: Keeping the Harvest : Preserving Your...
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the
World - Sue Shephard - 2001
We're apt to ignore the importance of food preservation, but its
significance can't be overestimated. In Pickled, Potted, and Canned, Sue Shephard
tells the fascinating and unexpectedly stirring story of the development of
preserved, portable food--a history full of human ingenuity and mastery that follows
our evolution from hunter-gathers, dependent upon food availability for sustenance,
to "season cheaters" able to take nourishment when and where we wanted to and thus
discover the world. Food preservation's history is the story of civilization itself,
and in lively prose readers discover the way the world was shaped by such common yet
extraordinary techniques as drying, salting, smoking, and, most recently, canning
In 1800, Shepard writes, archaeologists working in Egypt
discovered the body of a baby perfectly preserved in millennia-old honey, a practice
stretching back in time and employed by the embalmers of Alexander the Great, also
buried in honey. Sugar preservation, we are reminded, is one of the major techniques
of food keeping--mixed with fruit, sugar produces jams, preserves, candied fruit,
and other time-defying food--and Shepard traces its history from ancient Greece to
the present. Similarly, she explores other techniques including salting, responsible
for keeping meat and fish like cod palatable and at the ready; fermenting, to which
we owe soy sauce and other mainstays; and drying, which gave us pasta and
"ever-fresh" breads such as hardtack and matzo. From ancient but ever-evolving
preservation methods like these to modern dehydration, which helps produce food that
sustains astronauts, the book details simultaneously world-changing skills and
culture in the making. --Arthur Boehm
more info: USA: Pickled, Potted, and Canned: How the Art...
Europe: Pickled, Potted, and Canned: How the Art...
Root Cellaring: Natural Cold Storage of Fruits and Vegetables - Mike
Bubel, Nancy Bubel (Contributor), Pam Art (Editor) -1991
Root cellaring, as many people remember but only a few people still
practice, is a way of using the earth's naturally cool, stable temperature to store
perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain
here, is a no-cost, simple, low-technology, energy-saving way to keep the harvest
fresh all year long.
In Root Cellaring, the Bubels tell how to
successfully use this natural storage approach. It's the first book devoted entirely
to the subject, and it covers the subject with a thoroughness that makes it the only
book you'll ever need on root cellaring.
Root Cellaring will tell
* How to choose vegetable and fruit varieties that will store best
Specific individual storage requirements for nearly 100 home garden crops
to use root cellars in the country, in the city, and in any environment
to build root cellars, indoors and out, big and small, plain and fancy
histories -- reports on the root cellaring techniques and experiences of many
households all over North America
Root cellaring need not be strictly a
country concept. Though it's often thought of as an adjunct to a large garden, a
root cellar can in fact considerably stretch the resources of a small garden, making
it easy to grow late succession crops for storage instead of many rows for canning
and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can
live in the country, but everyone can benefit from natural cold storage.
more info: USA: Root Cellaring: Natural Cold Storage of...
Europe: Root Cellaring
Stocking Up: The Third Edition of the Classic
Preserving Guide -
Carol Hupping - 1990
The most comprehensive, up-to-date
guide to harvesting, storing, preparing, and preserving foods of all kinds.
For the self-sufficient farmer or the urban weekend
gardener, the third edition of Stocking Up is an invaluable addition to any kitchen.
With detailed illustrations and easy-to-follow directions, this encyclopedic
resource makes "stocking up" easy.
Follow step-by-step instructions
* Freezing, canning, drying, and preserving fruits, vegetables,
meats, fish, and poultry
* Harvesting nuts, seeds, sprouts, fruits, and
* Preparing pickles, relishes, jams, jellies, butters, cheeses, and
With more than 300 recipes for preservable foods -- from old
standards like casseroles, fruit leather, and ice cream to new favorites such as
sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare,
Stocking Up covers everything for the home cook. Hundreds of charts and
illustrations simplify preserving chores and choices for everyone interested in
stocking up on wholesome, natural foods
more info: USA: Stocking
Up: The Third Edition of the...
Up : The Third Edition of the...