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by Carol W. Costenbader (Author)
Learn how to preserve a summer day -- in batches -- from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you'll enjoy a pantry stocked with the tastes of summer year-round.
Back Jacket
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 foodsDrying: 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
Number of Pages: 352
Dimensions: 0.91 x 8.96 x 7.66 IN
Illustrated: Yes
Publication Date: August 15, 2002
