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1 Home & Garden Cooking and Food- Preserving

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables

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The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables Cover

 

Synopses & Reviews

Publisher Comments:

Save a summer day---in batches

With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. The Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden, including:

Canning: Containers and equipment, safety, and appropriate foods
Drying: Equipment, appropriate foods, drying times, and storage methods
Freezing: Containers, wrappings, and dry- and wet-pack methods
Pickling: Canning, freezing, and refrigerating; equipment and containers
Preserving: Canning and freezing jams, jellies, and preserves
Cold Storage: Root cellars, storage methods, and produce preparation
Gift Giving: Creative packaging, gift baskets, and more

Synopsis:

Learn how to preserve the season's bounty in this classic primer on drying, freezing, canning, and pickling techniques. You'll learn everything you need to know to stock your pantry with fruits, vegetables, herbs, meats, vinegars, pickles, chutneys, and seasonings. Carol Costenbader presents more than 150 simple, step-by-step recipes for delicious creations such as Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Peach Pie Filling, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and much more.

Synopsis:

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.

About the Author

Food writer Carol Costenbader has cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups and Vinegars and Preserving Fruits and Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Health Adventure, a good health teaching facility. Carol and her family divide their time between central Florida and the mountains of North Carolina.

Table of Contents

Introduction

Chapter 1: Choosing Ingredients
Chapter 2: Canning
Chapter 3: Drying
Chapter 4: Freezing
Chapter 5: Jams & Jellies
Chapter 6: Pickles, Relishes & Chutneys
Chapter 7: Vinegars & Seasonings
Chapter 8: Cold Storage
Chapter 9: Gifts of Preserved Food

Appendix A: Glossary of Terms
Appendix B: Resources
Appendix C: Table of Equivalents
Appendix D: Converting U.S. Recipe Measurements to Metric
Index

Product Details

ISBN:
9781580174589
Revised:
Hayes, Joanne Lamb
Author:
Hayes, Joanne Lamb
Author:
Costenbader, Carol W.
Publisher:
Storey Books
Location:
North Adams, MA
Subject:
Canning & Preserving
Subject:
Canning and preserving
Subject:
Methods - Canning & Preserving
Subject:
Cooking and Food-Preserving
Subject:
COOKING / Specific Ingredients/Vegetables
Subject:
Cooking-Specific Ingredients - Fruit
Copyright:
Edition Number:
Rev. and updated.
Edition Description:
Trade Paperback
Series Volume:
Bd.4
Publication Date:
20020831
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
8 x 9
Pages:
352
Dimensions:
9 x 8 x 0.88 in 1.63 lb

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Related Subjects

Cooking and Food » Methods » Preserving

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables Used Trade Paper
0 stars - 0 reviews
$11.95 In Stock
Product details 352 pages Storey Books - English 9781580174589 Reviews:
"Synopsis" by ,
Learn how to preserve the season's bounty in this classic primer on drying, freezing, canning, and pickling techniques. You'll learn everything you need to know to stock your pantry with fruits, vegetables, herbs, meats, vinegars, pickles, chutneys, and seasonings. Carol Costenbader presents more than 150 simple, step-by-step recipes for delicious creations such as Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Peach Pie Filling, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and much more.
"Synopsis" by , Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.

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