Synopses & Reviews
The must-have guide to the best of preserving, from canning and pickling, to fermenting, freezing, and drying; complete with hundreds of farm-fresh recipes
This is the book for everyone who wants to preserve foodandmdash;from novice to proandmdash;with step-by-step explanations of techniques, ranging from the basics of canning to freezing, drying, fermenting, and pickling. Readers can preserve a range of produce including fruits, vegetables, herbsandmdash;anything in season can be andldquo;put byandrdquo; to enjoy later. Included are techniques and recipes for jams and jellies, conserves and fruit butters, condiments, dried treats like fruit leathers and veggie chips, and freezer recipes. Also find recipes for pickles, sauerkraut, relishes, soupsandmdash;even syrups. And when the tomatoes ripen all at once,and#160;check outand#160;a chapter on smart ways to preserve them.
With the basics covered, the book then moves to inventive recipes such as Honey-Lavender Peachesand#160;and Caramel Apple Jam.and#160;The experts at Better Homes and Gardens even cover lower-sugar jelly and jam options as well as no-pectin jams. Complete with printed labels to personalize jars, this book takes readers easily from produce to preserved food.
"In her first cookbook, blogger McGruther (nourishedkitchen.com) tackles the challenge of creating dishes based on the 'Traditional Foods philosophy of eating,' which incorporates the concepts of employing 'whole grains, dairy, red meat, organ meats, and fermented food' in an effort to help create a model where eaters use sustainable agriculture and fresh food. McGruther uses a back to basics approach so the ingredients are fresh and take center stage on their own accord without the need for too much doctoring. Simple in design, the food takes on a powerful punch. For example, the pan-seared 'Halibut with Cherry Tomatoes and Tarragon' makes use of few items that, prepared just right, blend to create a mouthwatering dish. Similarly, the 'root cellar soup' employs seemingly boring root vegetables to create a hot soup full of flavor. Along the way, McGruther instructs how to create items at home that one usually thinks to buy in the store: see how to cure your own 'bacon with fenugreek, mustard seed, and maple sugar' or how to make your own 'sweet cultured butter and true buttermilk.' With helpful sections on raw materials, such as grains and their uses, and pertinent information for their storage, gluten content, and flavor, and a similar chart on beans and lentils, this book proves that one does not have to go far to find a delicious meal." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
JENNIFER MCGRUTHER is a writer, national speaker, and cooking instructor. She is also the founder of the popular website Nourished Kitchen. She and her husband manage an award-winning farmers' market in Colorado.
This comprehensive guide to all aspects of canning and preserving covers both water bath and pressure canning, drying, freezing, pickling, and fermenting; itand#160;includes 300 recipes.
About the Author
The iconic BETTER HOMES AND GARDENS brand is one of Americaand#39;s most trusted sources for information on cooking, gardening, home improvement, home design, decorating, and crafting. Today, the brand encompasses books, magazines, and digital media.
Table of Contents
Chapter 1. From the garden
Chapter 2. From the pasture
Chapter 3. From the range
Chapter 4. From the waters
Chapter 5. From the fields
Chapter 6. From the wild
Chapter 7. From the orchard
Chapter 8. From the larder
Real Food Advocacy Groups
Measurement Conversion Charts
About the Author