The Big Book of Preserving the Harvest
Learn how to preserve the season's bounty in this classic primer on drying, freezing, canning, and pickling techniques. You'll learn everything you need to know to stock your pantry with fruits, vegetables, herbs, meats, vinegars, pickles, chutneys, and seasonings. Carol Costenbader presents more than 150 simple, step-by-step recipes for delicious creations such as Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Peach Pie Filling, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and much more.
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0g Cholesterol 0mg 1-OUNCE SERVINGS ¹⁄₂ cup ¹⁄₂ teaspoon ¹⁄₂-PINTS 1g Saturated 0g 1g Total fat acid Adjust for altitude allspice altitude page 40 apples bay leaf beans bell pepper black pepper blanching boiling water boiling-water-bath canner butter Cap and seal Carbohydrates cheesecloth chiles Cholesterol 0mg Sodium chopped cloves cooking cool cups sugar cups water eggplant fat 1g Saturated Fiber 1g Total flavor freeze freezer fresh frozen fruit spreads heat herbs ifnecessary inch of headspace ingredients jelly label Ladle leaving ¼ inch lemon juice liquid meat medium method minutes mixture NUTRITION PER SERVING onions oregano oven pack pectin peeled pickles PINTS pounds preserving pressure canner purée quart recipe refrigerator remove Saturated 0g Cholesterol Saturated fat sauce saucepan sauté screw ring seeds SERVING Calories simmer sliced soup spices spoon stirring storage tablespoons teaspoon ground teaspoon salt temperature thaw tomatoes Total fat 1g vegetables water-bath canner