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

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More About This Book

Overview

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.

Product Details

  • ISBN-13: 9781580174589
  • Publisher: Storey Books
  • Publication date: 8/15/2002
  • Edition description: Revised
  • Pages: 352
  • Sales rank: 214,436
  • Product dimensions: 8.00 (w) x 9.00 (h) x 0.88 (d)

Meet the Author

Food writer Carol Costenbader has cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Health Adventure, a good health teaching facility. Carol and her family divide their time between central Florida and the mountains of North Carolina.

Read an Excerpt

Lime Marmalade

A trip to England produced this recipe. Try it instead of the more familiar orange marmalade.

3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long
9 cups water
6 pounds (13 1/2 cups) sugar

Note: My British exchange student's family advised softening citrus in a microwave for 10 seconds per fruit to make it easier to peel or juice.

1. Cut the peeled limes in half and squeeze the juice. Set the juice aside.

2. Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag.

3. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.

4. Bring the water mixture to a boil and cook about 2 hours, until the peels are soft.

5. Remove the cheesecloth bag.

6. Add the sugar to the pan and stir to dissolve.

7. Boil, stirring often, until a cooking thermometer reaches 220ªF.

8. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.

9. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Sweet Pickle Relish

Colorful and delicious, this remarkable relish will delight your picnic guests.

3 quarts cucumbers, scrubbed and chopped
3 cups green bell peppers, seeded and chopped
3 cups red bell peppers, seeded and chopped
1 cup onions, chopped
8 cups water
4 cups ice cubes
+ cup salt
4 teaspoons ground turmeric
4 teaspoons whole allspice
4 teaspoons yellow mustard seeds
1 tablespoon whole cloves
6 cups distilled white vinegar
2 cups sugar

1. In a 12-quart saucepan, combine the vegetables, water, ice, and salt; let stand for 4 hours. Drain and re-cover with fresh ice and water for 1 additional hour. Drain thoroughly.

2. Combine the spices in a cheesecloth bag. Place the spice bag, vinegar, and sugar in a nonreactive 4-quart saucepan and heat to boiling.

3. Pour the vinegar syrup over the vegetables and refrigerate for 24 hours.

4. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space. Cap and seal.

5. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Note: A food processor can be used to chop the vegetables in batches by pulsing the motor.

Spiced Vinegar

This recipe makes a large quantity, so plan to give some as gifts.

6 quarts cider vinegar
2 cups sugar
6 tablespoons whole black peppercorns
+ cup fresh ginger root, peeled and sliced
1/4 cup whole allspice
1/4 cup whole cloves
1/4 cup yellow mustard seeds
3 tablespoons celery seeds
3 tablespoons turmeric
2 tablespoons mace

1. Combine all the ingredients in a nonreactive 10-quart saucepan.

2. Heat slowly, stirring until all the sugar has dissolved.

3. Pour into two 1-gallon jars, dividing the spices evenly. Cover and let steep for about 3 weeks in a cool, dark place.

4. Strain through a coffee filter into six sterile quart jars. Cap, seal, and store in a cool, dark place.

Yield: 6 quarts

Table of Contents

Introduction

Chapter 1: Choosing Ingredients Chapter 2: Canning Chapter 3: Drying Chapter 4: Freezing Chapter 5: Jams & Jellies Chapter 6: Pickles, Relishes & Chutneys Chapter 7: Vinegars & Seasonings Chapter 8: Cold Storage Chapter 9: Gifts of Preserved Food

Appendix A: Glossary of Terms Appendix B: Resources Appendix C: Table of Equivalents Appendix D: Converting U.S. Recipe Measurements to Metric Index

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  • Posted February 20, 2010

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    what a great way to integrate sustainability into your kitchen!

    with the technological advances of the past decade and all the advances in fast food and instant meals, the art of canning and preserving seems to be fading. living sustainably is very important to me, even as a college student, and this book is just one way to keep your kitchen eco-minded. canning is such an art and should not be forgot! and this book makes it easy and the directions are so simple!

    3 out of 3 people found this review helpful.

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