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The Beginner's Guide to Preserving Food at Home
A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later. ...more
Paperback, 231 pages
Published
June 17th 2009
by Storey Publishing
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This book is great! The layout makes it super easy to flip through the book, find what you need, and get a quick overview of a process before you get started. There are detailed instructions for veggies, fruits, and herbs, with various preserving methods labeled with "best results," "super quick," etc., so you can choose the one that best fits your desired end product and available time.
Chadwick also provides tips for staggering planting and harvesting, and other...more
Chadwick also provides tips for staggering planting and harvesting, and other...more
This is the clearest guide to preserving food that I've read so far this year, and I must have requested at least two dozen canning/preserving books from the library. I like that this one takes into account the fact that most of us don't have tons of time to process foods. It has left me yearning for a large freezer, though...
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This book had a lot of good tips for beginners (like me.) The author wrote "recipes" for each vegetable and fruit, beginning with harvest from the garden up to the actual preserving, which I thought was helpful. I loved the recipes it had for making your own herbal vinegars. There are also charts for blanching and freezing. I think its a book worth owning if you keep lots of produce on hand, or if you have a garden.
The best overall book on preserving foods that I have come across. Not a lot of recipes, but loads of good ideas.
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