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The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
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About The Big Book Of Preserving The Harvest: 150 Recipes
Product Description 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. Review “The Big Book of Preserving the Harvest by Carol Costenbader will conjure up images of Grandma’s pantry, but it features the latest techniques for preserving food.” ― Orange County (CA) Register “The Big Book of Preserving the Harvest is a real treat…easy-to-understand…the step-by-step illustrations help beginners to take the plunge and the experts to expand their repertoire of techniques and recipes.” ―Voice of the Diabetic " An excellent primer for the uninitiated, full of great recipes…" ― Weekend Gardener's Guide From the Back Cover 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 foods Drying: 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 About the Author Food writer Carol Costenbader has cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Health Adventure, a good health teaching facility. Carol and her family divide their time between central Florida and the mountains of North Carolina. Excerpt. © Reprinted by permission. All rights reserved. Lime Marmalade A trip to England produced this recipe. Try it instead of the more familiar orange marmalade. 3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long 9 cups water 6 pounds (13 1/2 cups) sugar Note: My British exchange student's family advised softening citrus in a microwave for 10 seconds per fruit to make it easier to peel or juice. 1. Cut the peeled limes in half and squeeze the juice. Set the juice aside. 2. Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag. 3. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours. 4. Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. 5. Remove the cheesecloth bag. 6. Add the sugar to the pan and stir to dissolve. 7. Boil, stirring often, until a cooking thermometer reaches 220ªF. 8. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal. 9. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary. Sweet Pickle Relish Colorful and delicious, this remarkable relish will delight your picnic guests. 3 quarts cucumbers, scrubbed and chopped 3 cups green bell peppers, seeded and chopped 3 cups red bell pe
