Food Preserving at Home

by John Gross

Food Preserving at Home will be welcomed by the growing number of people who conserve fruit windfalls and other food surpluses. It gives practical, easy-to-understand advice on
- Canning (bottling) fruit and vegetables, meat and seafood.
- Pickling cucumbers, peppers, mixed vegetables, fruits, olives, grape leaves.
- Making jam and marmalade, fruit jellies, chutney and preserves.
- Freezing raw and cooked foods, and how to thaw and use them.
- Drying foods outdoors and in a dehydrator, including how to make fruit leathers.
- Smoking fish and meat in homemade smokers.

288 pages, Hardcover

First published January 1, 1998

About the author

John Gross was the editor of The Times Literary Supplement in London, a senior book editor and book critic on the staff of The New York Times in New York, and theatre critic for The Sunday Telegraph. He was also literary editor of The New Statesman and Spectator magazines.

Reviews

[Kit · Rating 3 out of 5]

Read cover to cover. Very interesting information on home preserving. Gave some insight as to why you dip your "to be" dehydrated fruits in juice. Rather than the "just do it", that comes with the dehydrator comes with, you do it to add some citric acid.