This is for all you gardeners who have spent the season fussing over your fruit and vegetables. Harvest time is near! Here are some books that will help you preserve your crops.
The Gentle Art of Preserving, written by Katie and Giancarlo Caldesi, demonstrates the food preservation techniques of pickling, smoking, freezing, drying, curing, fermenting, bottling and canning. Information is given on the equipment, ingredients and timing required for these methods; and they are accompanied by an assortment of recipes for each.
The Complete Home Guide to Canning and Preserving: Includes over 75 Easy Recipes for Jams, Jellies, Pickles, Sauces, and More encourages the reader to “buy locally and eat healthfully”. Whether you buy from your local farmstand or grow your own, these recipes, safety tips and instructions will boost your sense of self-sufficiency.
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kumchis, Brined Pickles, Chutneys, Relishes and Pastes, is written by Kirsten and Christopher Shockey. Using the laco-fermentation process, the authors provide instructions, safety tips, and recipes for these dishes. All supply nutritious bacteria and probiotics that aid in digestion and boost the immune system.
Put ‘em up! Fruit: a Preserving Guide and Cookbook: Creative Ways to Put ‘em up, Tasty Ways to Use ‘em up is written by Sherri Vinton. Here the reader learns preparation and troubleshooting techniques for jellies, jams, conserves, curds, gastriques, and more. The book contains eighty recipes for eighteen types of fruit.
Saving the Season: a Cook’s Guide to Home Canning, Pickling, and Preserving is written by Kevin West. He is the blogger for SavingtheSeason.com who here relies on his Southern roots and experiences as a food journalist in New York and the West Coast to provide information on American canning traditions, food safety and nutrition. 220 recipes range from jams, pickles, cordials, cocktails and candies.