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2 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

 

 

Excerpt

Lime Marmalade

A trip to England produced this recipe. Try it instead of the more familiar orange marmalade.

3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long

9 cups water

6 pounds (13 1/2 cups) sugar

Note: My British exchange student's family advised softening citrus in a microwave for 10 seconds per fruit to make it easier to peel or juice.

1. Cut the peeled limes in half and squeeze the juice. Set the juice aside.

2. Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag.

3. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.

4. Bring the water mixture to a boil and cook about 2 hours, until the peels are soft.

5. Remove the cheesecloth bag.

6. Add the sugar to the pan and stir to dissolve.

7. Boil, stirring often, until a cooking thermometer reaches 220ªF.

8. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.

9. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Sweet Pickle Relish

Colorful and delicious, this remarkable relish will delight your picnic guests.

3 quarts cucumbers, scrubbed and chopped

3 cups green bell peppers, seeded and chopped

3 cups red bell peppers, seeded and chopped

1 cup onions, chopped

8 cups water

4 cups ice cubes

+ cup salt

4 teaspoons ground turmeric

4 teaspoons whole allspice

4 teaspoons yellow mustard seeds

1 tablespoon whole cloves

6 cups distilled white vinegar

2 cups sugar

1. In a 12-quart saucepan, combine the vegetables, water, ice, and salt; let stand for 4 hours. Drain and re-cover with fresh ice and water for 1 additional hour. Drain thoroughly.

2. Combine the spices in a cheesecloth bag. Place the spice bag, vinegar, and sugar in a nonreactive 4-quart saucepan and heat to boiling.

3. Pour the vinegar syrup over the vegetables and refrigerate for 24 hours.

4. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space. Cap and seal.

5. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Note: A food processor can be used to chop the vegetables in batches by pulsing the motor.

Spiced Vinegar

This recipe makes a large quantity, so plan to give some as gifts.

6 quarts cider vinegar

2 cups sugar

6 tablespoons whole black peppercorns

+ cup fresh ginger root, peeled and sliced

1/4 cup whole allspice

1/4 cup whole cloves

1/4 cup yellow mustard seeds

3 tablespoons celery seeds

3 tablespoons turmeric

2 tablespoons mace

1. Combine all the ingredients in a nonreactive 10-quart saucepan.

2. Heat slowly, stirring until all the sugar has dissolved.

3. Pour into two 1-gallon jars, dividing the spices evenly. Cover and let steep for about 3 weeks in a cool, dark place.

4. Strain through a coffee filter into six sterile quart jars. Cap, seal, and store in a cool, dark place.

Yield: 6 quarts

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
$12.50 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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