Posts Tagged ‘freezing’

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables

April 7th, 2011 Healthy Eating Expert
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Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and [Read More]
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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

April 4th, 2011 Healthy Eating Expert
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This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, [Read More]
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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

April 3rd, 2011 Healthy Eating Expert
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Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into [Read More]
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Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow

March 13th, 2011 Healthy Eating Expert
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Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!
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Put ‘em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

March 10th, 2011 Healthy Eating Expert
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PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even [Read More]
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