Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits /]Cwith a New Introduction by the Au
Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits /]Cwith a New Introduction by the Au
Review Quotes: "[A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature's bounty and save money year-round." -- Carolina...
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Review Quotes: Jacket Description/Flap: In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Jean Anderson's Preserving Guide provides easy-to-follow directions for preserving whatever you grow and dishes up more than 100 original recipes. Brief Description: "Originally published as The green thumb preserving guide in 1976 by William Morrow and Company"--T.p. verso. Marc Notes: Revision of: The green thumb preserving guide. (c)1976.;Includes inde Table of Contents: Acknowledgments -- Introduction -- Part 1. Learning -- Food Conservation: What's it all about? -- Canning, Pickling and Preserving -- Why Food Spoils and How to Prevent It -- The HOW of Hassle-free Home-Canning, Pickling and Preserving -- About Using Home-canned Foods -- Freezing Food -- The HOW of Hassle-Free Home Freezing -- About Using Home-frozen Foods -- Drying Foods at Home -- Wintering Vegetables and Fruits in Cold Storage -- How to Prepare a Root Cellar -- The Kitchen Conservatory -- Basic Equipment Needed -- The Water Bath Canner and How It Works -- The Steam Pressure Canner and How It Works -- The Different Kinds of Preserving Jars and Closures -- The Different Kinds of Freezer Containers and Wraps -- Special Ingredients of Food Conservation -- Sugar Syrups for Canning Fruit -- Sugar Syrups for Freezing Fruit -- A Mini-Dictionary of Food Conservation -- Definitions of the Special Terms and Techniques -- Part 2. Doing -- Home-Grown Vegetables: How to conserve them -- Asparagus -- Green and Wax Beans -- Lima Beans -- Beets -- Broccoli -- Cabbage -- Carrots -- Cauliflower -- Corn -- Cucumbers -- Eggplant -- Herbs -- Horseradish -- Lettuce and Other Salad Greens -- Okra -- Onions -- Parsnips and Salsify -- Black-Eyed Peas -- Green Peas -- Hot Peppers -- Sweet Peppers -- Irish Potatoes -- Sweet Potatoes and Yams -- Spinach and Other Greens -- Summer Squash -- Tomatoes -- Turnips and Rutabagas -- Winter Squash and Pumpkin -- Home-Grown Fruits: How to conserve them -- Apples -- Apricots -- Avocados -- Blackberries, Boysenberries, Dewberries, Loganberries, Raspberries and Youngberries -- Blueberries, Elderberries and Huckleberries -- Cherries -- Cranberries and Currants -- Figs -- Gooseberries -- Grapefruits and Oranges -- Grapes -- Melons -- Peaches and Nectarines -- Pears -- Plums -- Quinces -- Rhubarb -- Strawberries -- Appendix -- Weights, Measures and Yields -- Jar and Container Estimating -- At-a-Glance Processing Guide: Which Foods to Process in a Simmering or Boiling Water Bath/Steam Pressure Canner/Not at All -- Canning at High Altitudes: Adjustments to Make When Using a Water Bath Canner/Steam Pressure Canner/When Making Jams, Jellies, Preserves and Marmalades -- Where to Write for Additional Information -- Temperature Guide to Food Safety -- Index." Review Quotes: "Ideal for beginners and experienced cooks alike. The former will appreciate her clear instructions and reassuring voice; the latter will love her surefire, sophisticated recipes."--Andrea Weigl, food writer, Raleigh News and Observer Review Quotes: "[Anderson] brings a reassuring voice to what can be an intimidating undertaking." -- Raleigh News and Observer Review Quotes: "For anyone who wants to know the nitty-gritty details of canning." -- Winston-Salem Journal Review Quotes: "Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations." -- Flavors Magazine Review Quotes: "You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here's the manual that conquers the art of preserving food in your kitchen." -- Edible Piedmont Publisher Marketing: In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands -- all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes -- for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.
Contributor Bio:Anderson, Jean |
Author: Anderson, Jean
Publisher: University of North Carolina Press
Binding: Paperback
Pub Date: 2019-02-01
BISAC: Cooking / Methods / Canning & Preserving|Cooking / Specific Ingredients / Vegetables|Cooking / Specific Ingredients / Fruit
Subjects: Canning and preserving|Fruit|Preservation|Vegetables|Jam|Jelly
Weight: 0.75 lbs
ISBN: 9781469652115
ASIN: -
SKU: SP-9781469652115
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