Pickles to Relish Review

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(More customer reviews)Pickles to Relish
If you are an adult or a kid or ever eaten a pickle or wanted a relish, chutney, etc. to add zest to your food and enhance your life, don't waste any time in reading this multi-faceted book. As the author Beverly Ellen Schoonmaker Alfeld notes, "not all the recipes are canning recipes." You can also refrigerate and freeze the many tasty delights. What could be better than a "pickled green walnut on a filet mignon", to "Hot Crocodile Chutney" or "Hot Beekeepr's Relish to zip up your life, health and make you feel good! You'll get insight to a better way of life if you read this book and adopt some of the "Jam Lady's sage advice on everything from one's lifestyle to instructing your kids to give them a more meaningful existence on how and where our food comes from! You will be instructed on how to make a simple pickle, relish, chutney, sauce and a whole lot more. You will be given the history of many foods. There is valuable data included throughout the book. There is verything from the pH of foods, instructions on proper labeling, listings of stores, pickle events, proper canning techniques, safeguards, and how you can modify a recipe like corn relish and make it "extra hot to "not so hot". Information is given about the myriad of sweetners that can be selected for the recipes. There are recipes that don't need any sweetener for people that are intolerant. There is extensive information throughout the book in the form of pictures,charts and appendixes. I highly recommend the "Jam Lady's PICKLES To RELISH book. You will be enriched.

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More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives. From pickles and relishes to chutneys and sauces, the process of food preservation is thoroughly demonstrated. Educating each person on how to safely preserve their own foodstuffs at home is the foundation of "Pickles to Relish." Using this model, hundreds of easy-to-follow recipes, techniques, and tips for the home canner are presented. Also featured are in-depth explanations on how home-preservation can offer economic, social, and health benefits.Its ease of use and wide array of information lends itself to a broad audience. From novice to professional chef, this guide is designed for use by anyone. Recipes that teach how to make pickles in plastic baggies for a single serving are alongside recipes with detailed pH instructions for the more difficult applications.

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How to Store Your Garden Produce: The Key to Self-Sufficiency Review

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(More customer reviews)Piers Warren starts off with basic instructions for storage methods: clamping (storing large quantities of roots outside) and other methods of dry storage, freezing, drying (from oven to dehydrator), vacuum-packing, salting, bottling/canning, pickling, relishes & sauces, jams & jellies, and fermenting. This volume isn't meant as a full-blown wine-making or jam-making resource, so these are only the most basic instructions.
The rest of the book covers individual types of produce in alphabetical order. Since the focus of this book is supporting yourself on your own produce, Warren discusses some topics you might not expect. For instance, how best to harvest a vegetable so as to encourage further harvest throughout the season. He discusses varieties that will have longer harvest times, or that will produce during different times of the year. He talks about how some plants can be started at different times so as to result in a longer harvest period as well.
One potentially useful feature is the section of recommended varieties. For example, the apples section lists out two good varieties of cooking apples, a crab apple, and a handful of eating apples, noting which ones keep particularly well or work best for wine-making or the like. However, in some cases this won't be as useful outside of Britain (the book was written & published in Britain but is also being distributed in other countries). For instance, I don't recognize many of the apple or tomato varieties. However, I do recognize a number of the carrot and chard varieties. It just depends on whether a particular type is available & grows well where you are.
The one other small potential snag is a couple of terminology issues. Most of them aren't a big deal (what US readers call canning, Brits call bottling, but the author notes this). One or two types of produce might be listed under a name unfamiliar to you (plenty of people have heard eggplants called aubergines, but not everyone in the US knows them by that term). Don't let this deter you from buying this book if you're in the US, however---the information is incredibly useful, and in most cases there are enough informative notes included that you can substitute varieties as appropriate or easily figure out the terminology differences. Also, all measurements for recipes and such are given in both metric and English measurements.
If you want to become more self-sufficient, or you just want to make better and less wasteful use of your garden produce, I definitely recommend this book.

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How to Store Your Garden Produce: The Key to Self-Sufficiency has been completely revised and is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy-to-use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in home gardens. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year. But without proper storage, most of it will go to waste since much of the produce ripens simultaneously in the summer. Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency. In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage, and a number of recipes. Everything from how to make your own cider and pickled gherkins to how to string onions and dry your own apple rings. You will know where your food has come from, you will save money, there will be no packaging, and you'll be eating tasty local food while feeling very good about it!

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