The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
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Manufacturer: Storey Publishing, LLC
Publisher: Storey Publishing, LLC
Author: Carol W. Costenbader
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables Description
Binding: Paperback
Dewey Decimal Number: 641.4
EAN: 9781580174589
ISBN: 1580174582
Label: Storey Publishing, LLC
Manufacturer: Storey Publishing, LLC
Number Of Items: 1
Book Pages: 352
Publication Date: 2002-08-15
Publisher: Storey Publishing, LLC
Studio: Storey Publishing, LLC
Dewey Decimal Number: 641.4
EAN: 9781580174589
ISBN: 1580174582
Label: Storey Publishing, LLC
Manufacturer: Storey Publishing, LLC
Number Of Items: 1
Book Pages: 352
Publication Date: 2002-08-15
Publisher: Storey Publishing, LLC
Studio: Storey Publishing, LLC
Editorial Review of The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver PatT, and more.
Customer Reviews of The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Customer Rating: 
Review Summary: A very good book on preserving
Review: There aren't a lot of recent books on preserving your summer fresh vegetables and fruits, but with the growth of interest in backyard gardens, CSAs, and eating locally, there is definitely a need for this (or similar) books. One problem that I have with older books is the focus on canning things regardless of the time and effort involved. Frankly I have no idea why one would can their own green beans. They freeze quite well, with no effort at all. Why can them? Just because you can isn't a good enough reason. Tomatoes can more easily, but still, freezing them whole blanched or halved blanched, or in the form of tomato sauce is easier and more useful to most cooks. A large chest freezer is not that expensive.
Customer Rating:
Review Summary: canning and preserving
Review: The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables What an awesome book! My grandmother canned but I did not learn from her. We started an acre garden and this book taught me everything to begin canning, freezing and preserving. I recommend it to everyone! Thanks a lot for this book. If we every have a fammon, We will be ready, Ann Philbeck, Providence Forge, VA
Customer Rating:
Review Summary: One of my stand-by's
Review: Great recipes and ideas. I've been canning off and on for almost 10 years, and this is one of my favorite reference guides so far. This is one of those books that, if I ever lost it, I'd be inconsolable (it's in storage right now, right in the middle of harvest season, and it's driving me nuts!)
Customer Rating:
Review Summary: Great Book for Preserving Food!
Review: I just bought this book today, and made the tomato sauce freezer recipe with all of the tomatoes from my garden. Let me tell you, the tomato sauce is so delicious, it could pass for a yummy tomato soup. There are other many delicious-sounding recipes in this book that I am eager to try, and I know I will definitely get my money's worth from it.
I love that the author is just as concerned as I am with what goes into her food. Too many commercially canned foods are loaded with tons of sodium, high fructose corn syrup, and other unpronouncable ingredients. If you are health-conscious and want to serve your family only the best, high-quality preserved food, this book is for you.
Also, I do not agree with the author in not doubling the recipes. Some of the recipes are so small, and there is no way I will not double them to save time. I have made very large batches of jams and jellies for years without any problems, and cannot understand why the author would state not to do so. I also don't agree with the author in not changing the ratio of sugar in the jams and jellies recipes. Most recipes for jams and jellies contain way too much sugar, and I have had no problems halving the sugars in my jams and jellies as long as I have enough fruit pectin added to compensate. If you don't mind tons of sugar in your jams and jellies, then this shouldn't be a concern.
Overall, this book is excellent, and is one of the best canning and preserving sources I have read. I believe beginners as well as advanced canners would find this book very helpful, if not, at least the delicious recipes will be a great addition!
Customer Rating:
Review Summary: The Big Book of Preserving the Harvest
Review: This book is fabulous!! It is great for projects also for young children.
Review Summary: A very good book on preserving
Review: There aren't a lot of recent books on preserving your summer fresh vegetables and fruits, but with the growth of interest in backyard gardens, CSAs, and eating locally, there is definitely a need for this (or similar) books. One problem that I have with older books is the focus on canning things regardless of the time and effort involved. Frankly I have no idea why one would can their own green beans. They freeze quite well, with no effort at all. Why can them? Just because you can isn't a good enough reason. Tomatoes can more easily, but still, freezing them whole blanched or halved blanched, or in the form of tomato sauce is easier and more useful to most cooks. A large chest freezer is not that expensive.
Customer Rating:
Review Summary: canning and preserving
Review: The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables What an awesome book! My grandmother canned but I did not learn from her. We started an acre garden and this book taught me everything to begin canning, freezing and preserving. I recommend it to everyone! Thanks a lot for this book. If we every have a fammon, We will be ready, Ann Philbeck, Providence Forge, VA
Customer Rating:
Review Summary: One of my stand-by's
Review: Great recipes and ideas. I've been canning off and on for almost 10 years, and this is one of my favorite reference guides so far. This is one of those books that, if I ever lost it, I'd be inconsolable (it's in storage right now, right in the middle of harvest season, and it's driving me nuts!)
Customer Rating:
Review Summary: Great Book for Preserving Food!
Review: I just bought this book today, and made the tomato sauce freezer recipe with all of the tomatoes from my garden. Let me tell you, the tomato sauce is so delicious, it could pass for a yummy tomato soup. There are other many delicious-sounding recipes in this book that I am eager to try, and I know I will definitely get my money's worth from it.
I love that the author is just as concerned as I am with what goes into her food. Too many commercially canned foods are loaded with tons of sodium, high fructose corn syrup, and other unpronouncable ingredients. If you are health-conscious and want to serve your family only the best, high-quality preserved food, this book is for you.
Also, I do not agree with the author in not doubling the recipes. Some of the recipes are so small, and there is no way I will not double them to save time. I have made very large batches of jams and jellies for years without any problems, and cannot understand why the author would state not to do so. I also don't agree with the author in not changing the ratio of sugar in the jams and jellies recipes. Most recipes for jams and jellies contain way too much sugar, and I have had no problems halving the sugars in my jams and jellies as long as I have enough fruit pectin added to compensate. If you don't mind tons of sugar in your jams and jellies, then this shouldn't be a concern.
Overall, this book is excellent, and is one of the best canning and preserving sources I have read. I believe beginners as well as advanced canners would find this book very helpful, if not, at least the delicious recipes will be a great addition!
Customer Rating:
Review Summary: The Big Book of Preserving the Harvest
Review: This book is fabulous!! It is great for projects also for young children.