Synopses & Reviews
Emjoy your abundant harvest of garden-fresh fruits and vegetables throughout the year by following the simple, satisfying home-preserving techniques in Keeping the Harvest.
A reliable, easy-to-use reference for thousands of gardeners and cooks since 1976, Keeping the Harvest is now completely updated to reflect the latest techniques, equipment, and USDA guidelines for home preserving in the 1990s.
Now you can capture the goodness of "garden-fresh" and save money, too!
A wide range of preserving techniques is covered to meet a variety of needs: freezing, canning, pressure canning, drying, pickling, curing, and making jams and jellies. Also included are new, quick methods such as microwave drying of herbs. And techniques are generously illustrated and clearly explained to ensure foolproof results.
You'll find dozens of fruits and vegetables listed A to Z with helpful recommendations for how they can best be preserved -- from harvesting to putting up to storage. Reference charts, favorite recipes, and trouble-shooting tips are sprinkled throughout. And of course, safety, taste, and nutrition concerns are always emphasized.
Chock full of time-saving ideas and palate-pleasing results, Keeping the Harvest is the one home-preserving guide you'll want on your kitchen bookshelf.
" The authors, Vermonters Nancy Chioffi and Gretchen Mead are experts on cooking and food preservations as well as being advanced gardeners." - The Cape Codder
" This book is about perfect. It's 8.5x11 inch format allows it to open flat on the counter and the 10-point type can be read without squinting. Illustrations are simple line drawings in great abundance. Anyone unable to follow the directions in this book shouldn't be allowed to use sharp knives or work with boiling water." - Rural New England Magazine
" There seems in fact to be no aspect of home preservation they have not sensibly considered." - Horticulture Magazine
" One of the most up-to-date, helpful books on home food preservation to be published...Keeping the Harvest is excellent for the beginner as well as the more experienced food preserver." - Seattle Post- Intelligencer
Illustrated directions explain techniques for canning, freezing, drying, and pickling fruits, vegetables, and herbs.
Nothing says "cozy" like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter waiting to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you'll soon be a master at outwitting nature's growing rhythms.
Illustrated step-by-step instructions explain the techniques for canning, freezing, drying, and pickling. 179,000 copies in print.
Table of Contents
List of Charts
PART I: Methods of Preserving
1. Planning Ahead
4. Jams and Jellies
5. Pickles and Relishes
6. Curing with Brine
8. Common Storage and Grains
PART II: Specific Instructions
9. Vegetables and More
10. Fruits and Berries