Both titles are from Storey Publishing.
The Beginner's Guide to Preserving Food at Home by Janet Chadwick
"You don’t need lots 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 your favorite vegetables and fruits. Grate and freeze excess zucchini; it will be perfect in quick breads and muffins all winter long. Pick up a crate of inexpensive, less-than-perfect tomatoes at the farmers’ market and turn them into jars of spicy salsa, or buy a few extra peaches and can a delicious batch of jam. Use the overflow of green beans from your garden to make tasty dilly beans to give as holiday gifts. These techniques and recipes will have you eating locally all year long."
"With simple step-by-step instructions and 175 delicious recipes, Put ‘em Up will have even the most timid beginners filling their pantries and freezers in no time! You’ll find complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Recipes range from the contemporary and daring — Wasabi Beans, Cherry and Black Pepper Preserves, Pickled Fennel, Figs in Honey Syrup, Sweet Pepper Marmalade, Berry Bourbon, Salsa Verde — to the very best versions of tried-and-true favorites, including applesauce and apple butter, dried tomatoes, marinara sauce, bread and butter pickles, classic strawberry jam, and much, much more. "
Anybody else freeze/can/preserve besides me?
(Over the Counter is a regular feature at A Bookworm's World. I've sadly come the realization that I cannot physically read every book that catches my interest as it crosses over my counter at the library. But... I can mention them and maybe one of them will catch your eye as well. See if your local library has them on their shelves!)
No one does it in this part of the world! (as far as I know)
ReplyDeleteI love the covers of both books!
ReplyDeleteSome years I do better than others. I thought I'd do great this year since I was off work all of September, but aside from some dilly beans and salsa, I came up empty. But I did try shredding then freezing zucchini this year for zucchini bread in the winter. Don't know how well that will turn out, but worth a shot considering the thousands of zucchini in the garden.
ReplyDeleteI love all books on preserving and canning....I've got dozens but love picking up new ones. These look like fun!
I've never done canning or anything like that nor have I ever seen it done surprisingly since I was practically raised by my grandmother. A neighbor used to give my mom this peach syrup stuff that tasted wonderful though. If I wasn't the only one who would eat it I'd love to try to make my own.
ReplyDelete