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.
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