From the Back Cover
Enjoy local produce year-round.You don’t need a lot of time or years of experience to preserve garden-fresh fruits and vegetables. Simple step-by-step instructions give you the confidence and know-how to freeze, dry, can, root cellar, and brine the abundance from your CSA (Community Supported Agriculture) share or summer garden.Grate and freeze excess zucchini; it will be perfect in quick breads and muffins all winter long. Pick up a crate of less-than-perfect tomatoes at the farmers’ market and preserve them in jars of spicy salsa. Turn the overflow of green beans from your CSA farm share into tasty dilly beans to eat all winter or give as holiday gifts.These techniques and recipes will have you eating locally all year long.
About the Author
Janet Chadwick has been growing and preserving food for years. She is the author of The Beginner’s Guide to Preserving Food at Home and several other cooking and gardening books. Chadwick lives in Hinesburg, Vermont, where she has been growing and preserving food for years.
I’ve been toying with the idea of canning this year, and I decided to see if this book could give me some good advice. It details various methods of preserving fresh food from the garden, etc. After consideration of prices of the supplies I’d need, I think I’ll stick with freezing. I don’t regret buying the book as it’s given me alternative methods to use, along with various recipes. I even studied up on the old method of using a root cellar. Great and helpful book with lots of info.
I’m new to gardening and was innundated with produce. I used this step by step reference to supplement my food preparation equipment rather cheaply, and was up and running freezing and canning my excess. Chadwick tells readers the easiest way to preserve various foods, as well as the best way to perserve foods. Your choice. Chadwick includes several easy recipes. Especially tasty is the “Sweet Chunk Pickle” recipe. I must have canned 20 quarts of green beans, following Chadwick’s instructions. I freezed broccoli, and green beans in boilable bags, and chopped green peppers for soups and omlettes. This is the only food preservation book I own, and I feel like I’ve had a first class education in food preservation.
My wife and I decided to can some items out of our backyard garden that needed to be pressure canned. We pruchased “The Beginner’s Guide to Preserving food at Home” to look up different pressures and length of time required to pressure can our produce. Not only was all the nessary information in the book but also many other means of preserving foods, and recipes. It was easy to read and the instructions were easy to follow. We are very happy that we have this book. I would recomend it to anyone who thinks that they would like to preserve different foods at home.
- Title: The Beginner’s Guide to Preserving Food at Home: Easy Instructions for Canning, Freezing, Drying, Brining, and Root Cellaring Your Favorite Fruits, Herbs and Vegetables
- Autor: Janet Chadwick
- Publisher (Publication Date): Storey Publishing, LLC; Original edition (May 28, 2009)
- Language: English
- ISBN-10: | 1603421459
- ISBN-13: | 978-1603421454
- Download File Format: EPUB, PDF