Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches because most "vintage" recipes are written to feed a large family, or to use up a farm-size crop. Increasingly, however, she found that smaller batches suited her life better. Working with a quart, pound, pint or bunch of produce (and not a bushel) allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.
Preserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies and pickles are speedy, too: Some take under an hour, leaving you more time to plan your next batch.
Author: Marisa McClellan
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers (both newbies and old hands) in every sort of preservation technique imaginable.
Author: Leda Meredith
The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.
Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.
The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dills Spears to Asian Ice-Box Pickles. There's something delicious for every pantry!
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Sherri Brooks Vinton
It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries and cherries to lemons, quince and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts and cocktails.
Author: Sherri Brooks Vinton
The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive techniques section includes complete how-to instruction for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand. Put ’em Up! FRUIT is a preserving guide and cookbook all in one! It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts, and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or cook up Grapefruit and Sultana Conserve and incorporate it in Sautéed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!
Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q&A reference, she answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.
Author: Sherri Brooks Vinton
Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?
Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.
Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.
Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.
From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.
Author: R Field,R Courchesne,L Atwood
The third edition of The Beginner's Guide to Preserving Food at Home has been completely revised and updated. It includes dozens of recipes, from basic food preservation techniques to jams and marmalades, pickles and sauerkraut and even preserving herbs.
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, store and brine the abundance from your CSA 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 farmer's 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. Dry mushrooms, make ketchup, can nectarines and make fruit leather.
This user-friendly book includes charts and lists that will help you successfully preserve foods, as well as a recipe section for using your preserved food in delicious meals. With these techniques and recipes you will be eating local all year long.
About the author: Janet Chadwick has been a teacher, and has authored several books including No Time to Cook, How to Live on Almost Nothing and The Busy Persons' Guide to Preserving Food. As a teacher, her special focus was on cooking for people with special diets. She lives in Florida.
Author: Janet Chadwick
Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers freezing, canning, drying and pickling produce fresh from the market or garden.
Author: Carol W. Costenbader
Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.
This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.
The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.
The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:
Author: S. Maxwell and J. MacKenzie
Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking will help you make the most of your time, effort and energy in the kitchen and beyond.
Author: Erica Strauss
With The Hip Girl's Guide to Homemaking, it's possible and even convenient to create an inviting space for living and entertaining on a budget. From unique décor ideas to growing strawberries on your fire escape, Kate Payne shares fun, low-cost (and often free!) creative solutions that will make anyone feel more accomplished in minutes.
Inside this savvy motivational guide filled to the brim with small-scale creative home projects, Payne's tongue-in-cheek tone will keep you tuned in to her much-needed advice. In three easy sections, you'll learn how to create a comfortable space while being time- and budget-conscious. Section One, Home-ify Your Pad, features quick, convenient ways to make your place cozier with low-cost, special touches to help you tap into and show off your inner artist. Section Two, Impressive Acts of Domesticity, teaches how to impress others (and yourself) with the gratifying pleasures of self-sufficiency—a first-time guide to cleaning, sewing, repairing and other previously out-of-the-question tasks. Section Three, Life After Restaurants, frees you to release the take-out menu, avoid pricey bar tabs, and entertain others in the space you've so thoughtfully and gorgeously created.
User-friendly "how-to" sidebars, illustrations, and tips and tricks throughout the book offer easy-to-follow recipes and do-it-yourself craft suggestions for making your home hip, comfortable and inviting. Keep in mind that this is not your grandmother's handbook and it's not the kind of wisdom your mom knows how to impart. Modern women need a modern approach to domestic pleasures—a guide to doing household things on our own terms, because most of this stuff isn't as hard as we've been led to believe. Don't worry, she's not asking you to host Tupperware parties or iron your underwear. But as all beginning home keepers know, a surefire way to feel bad about ourselves is to consult Martha Stewart. So ditch that 2-inch thick handbook, dust off your pots and pans, and join Payne on this journey to incorporating creativity and self-sufficiency on the home front.
Author: Kate Payne
Author: Andrea Chesman
The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
Author: Paul Virant, Kate Leahy
The homesteading movement is continuing to grow, as more people are stepping up to have a hand in where their food comes from. Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle, Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. From her experience running The Elliott Homestead, Shaye provides all the how-to wisdom you need to know about:
Welcome to the Farm is aimed to serve homesteaders and urban-farmers alike, guiding them through the beginning stages of small-area farming and utilizing whatever amount of space they have available for optimal and delicious food production.
Author: Shaye Ellliot
For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms and tomatoes, or autumn apples, pears and cauliflower, this book will be your saving grace.
Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie, and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmalade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmalade, Shrimp with Three-Citrus Marmalade and Lime, and Crepes with Three-Citrus Marmalade, and so on.
Author Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.
With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Eugenia Bone