Putting Food By (Plume) Review

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(More customer reviews)This book takes you from knowing nothing to truly UNDERSTANDING not just how to preserve foods, but how each method works and the pros/cons of each method.
Most of the information is on canning and freezing (including different packaging and wrapping techniques), but they also go into salting, smoking, drying, and root cellaring. They don't expect you to live as if it were the 1800's either. They incorporate the use of vacuum sealers and microwaves--and trying to preserve food in the confines of the modern home. Likewise, they will also explain how to create the old types of environments or something that will work just as well.
To be honest, there is more educational information than there are recipes. And even the recipes they give are educational--covering jellies, jams, butters and pickling. These are prime opportunities for failure without appropriate instruction--and that's what they provide. Explaining how it all works--which is not common sense! It takes some learning!
They also explain the best preservation method for the food (often right down to a variety of fruit or veggie, or cut of meat) and how the preservation method used will alter the food. They also tell you what the food will be best used for after preserving. For instance, if freezing cabbage means it will never be crisp again they warn you about this and tell you not to expect it to be used for salads. Things like that make a difference--especially if you didn't grow up in a household where these were items of common knowledge!

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The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. Reprint.

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Stocking Up: The Third Edition of America's Classic Preserving Guide Review

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(More customer reviews)I wanted to begin putting up food like my grandparents but didn't have the background or knowledge. After reading this book, I feel like the expert. Extremely easy to understand and very useful. From storing garden vegetables in the Fall to putting up pickles, making raspberry jam, canning tomatoes, this book is excellent. Expert safety advice, how-to instructions, recipes, diagrams, etc. This is the only book you should need to begin putting up your garden produce. This really is the canner's bible!

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The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds. For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy. Follow step-by-step instructions for: * Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry * Harvesting nuts, seeds, sprouts, fruits, and vegetables * Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads. With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Review

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(More customer reviews)This book is a great idea but not very well executed. The recipes are smaller which is nice but I was disappointed that many of them are supposed to be stored in the refrigerator. That's leftovers NOT food preservation. There are several better books out there--The new Ball Complete Book of Home Preserving is absolutely the best and most reliable book and has many small batch recipes included. If you can find copies of Sunset Home Canning (1993), The Food Lover's Guide to Canning (1997) or Canning by Sue and Bill Deeming (1983) you will have a wealth of reliable, creative canning recipes.

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The easiest and safest methods for making delectable preserves in small batches -- all year long.

"Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."-Chicago Tribune (Review of the prior edition)

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include:

Jams, jellies and low-sugar spreads
Conserves, butters and curds
Pickles, relishes and chutneys
Salsas, mustards and marinades
Flavored oils
Dessert sauces, syrups and liqueurs.

With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.
(20010521)

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How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines And Pickles Review

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(More customer reviews)To flick through this true facsimile edition was a trip back to the kitchen of my youth. My mother was a child of the Depression and the Blitz, so was very much involved with jams and preserves.
It is a truly historic item, rather like Mrs Beaton - and all still relevant.

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Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Flowers Preserved Process and its Advantages How to Bottle Fruit. In Water. For Syrup Flowers Clips and Connectors for Vacuum Bottles Temperatures Fruit Rising in the Bottles How to Bottle Fruit .In Syrup, In Water only Wartime Suggestions. Shortage of Sugars How to Bottle Fruit, Without Water or Sugar The Store Room How to Prepare Fruit For Bottling, etc . Arranged Alphabetically Apples Apricots Barberries Blackberries Blackberries and Apples Capsicums Cherries Cranberries Dried Fruit Currants, Black and Red Damsons Figs Gooseberries Grapes Greengages Loganberries Mangoes Mincemeat Mixed Fruit Salad Mulberries Nectarines Oranges Lemons Passion Fruit Peaches Pears Plums Quinces Raspberries Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup Strawberries Strawberries Without Syrup, for Jam Whortleberries Fruit Juice Fruit Acid Syrup Tomatoes, Without Water, Puree, With Water, To Remove Skins from Tomatoes How to Bottle Vegetables Asparagus Beans French and Scarlet Runner Beetroot Broad Beans Broccoli and Cauliflower Carrots Celery Corn on the Cob Globe Artichokes Leeks Marrow Vegetable Macedoine Peas Potatoes and other Root Vegetables Seakale To use Bottled Vegetables How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc Potted Game and Poultry Sausages Brawn Tongues Soup How to Bottle Dripping, Lard, Butter and other Fats How to Bottle Fish Sprats or Pilchards How to Bottle Mushrooms Bottle Fittings how to Remove them and Store them Laquered Metal or Aluminium Covers Glass Covers Rubber Rings Bottle Clips Screw Bands How to Cook Foods by Steam Vegetables, Fish, Stock, Soup, Xmas Puddings Flowers Patent Steam Cooking amp Bottling Sterilizing Invalid Cookery Mutton Broth Beef Tea Beef or Chicken Jelly To Cook Chicken for an Invalid How to Sterilize Milk and Cream Jam Making Apricot Jam Dried Apricot Jam Blackberry Jam Blackberry and Apple Jam Black Current Jam Cherry Jam Damson Jam Gooseberry Jam Greengage Jam Loganberry Jam Marrow Jam or Marrow Ginger Plum Jam Raspberry Jam Dry Raspberry Jam Blackberry and Red Current Jam Rhubarb Jam Strawberry Jam Suggestions for Mixed Fruit Jam Jelly Making Apple Blackberry Blackberry Jelly Blackberry and Apple Jelly Black Current Jelly Damson Jelly Gooseberry Jelly etcKeywords: Blackberries Vacuum Bottles Cookery Books Apples Flowers Apricots 1900s Veg 1930s Sugars Artwork

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