Far more than a recipe book, it shows you exactly how to can, dry, preserve, pickle, and freeze your fruits and veggies.
The subtitle of this book is "150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables," but it is much more than a recipe book. Written by Carol W. Costenbader and updated by Joanne Lamb Hayes, this book contains everything you need to know about harvesting homegrown fruits and vegetables to be used in canning, drying, or freezing. It takes you from the garden into the kitchen clearly and simply, helping you to avoid common beginners' mistakes and to make the most of your crops.
From making jam to exotic chutneys, flavored vinegars, pickles, and relishes of all descriptions, you will be inspired to use every bit of your harvest in new and delicious ways. The best part may be the helpful "what did I forget?" questions for each process, but there are also, as promised, 150 delicious recipes, plus a table of measuring equivalents, and a glossary of terms. This is truly a classic work, and one that you will want to hand down to young gardeners and canners over the years. Softcover; 348 pp.