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Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits

Overview

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands—all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving...

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Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits

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Overview

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands—all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes—for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.

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Editorial Reviews

From the Publisher
"[A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature's bounty and save money year-round."—Carolina Country

"You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here's the manual that conquers the art of preserving food in your kitchen."—Edible Piedmont

"Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations."—Flavors Magazine

"For anyone who wants to know the nitty-gritty details of canning."—Winston-Salem Journal

"[Anderson] brings a reassuring voice to what can be an intimidating undertaking."—Raleigh News and Observer

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Product Details

  • ISBN-13: 9780807837245
  • Publisher: The University of North Carolina Press
  • Publication date: 8/1/2012
  • Edition description: 1
  • Edition number: 1
  • Pages: 240
  • Sales rank: 624,162
  • Product dimensions: 6.40 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

The winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, Jean Anderson is author of The American Century Cookbook: The Most Popular Recipes of the Twentieth Century, A Love Affair with Southern Cooking: Recipes and Recollections, and Falling Off the Bone.

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Table of Contents

Acknowledgments 5

Introduction 11

Part 1 Learning

Food Conservation: What's it all about? 17

Canning, Pickling and Preserving 18

Why Food Spoils and How to Prevent It 18

The HOW of Hassle-free Home-Canning, Pickling and Preserving 21

About Using Home-canned Foods 28

Freezing Food 28

The HOW of Hassle-Free Home Freezing 30

About Using Home-frozen Foods 32

Drying Foods at Home 33

Wintering Vegetables and Fruits in Cold Storage 33

How to Prepare a Root Cellar 34

The Kitchen Conservatory 41

Basic Equipment Needed 41

The Water Bath Canner and How It Works 44

The Steam Pressure Canner and How It Works 46

The Different Kinds of Preserving Jars and Closures 49

The Different Kinds of Freezer Containers and Wraps 52

Special Ingredients of Food Conservation 54

Sugar Syrups for Canning Fruit 56

Sugar Syrups for Freezing Fruit 57

A Mini-Dictionary of Food Conservation 59

Definitions of the Special Terms and Techniques

Part 2 Doing

Home-Grown Vegetables: How to conserve them 67

Asparagus 68

Green and Wax Beans 72

Lima Beans 75

Beets 77

Broccoli 80

Cabbage 80

Carrots 84

Cauliflower 90

Corn 92

Cucumbers 99

Eggplant 104

Herbs 105

Horseradish 110

Lettuce and Other Salad Greens 111

Okra 111

Onions 115

Parsnips and Salsify 116

Black-Eyed Peas 117

Green Peas 118

Hot Peppers 121

Sweet Peppers 122

Irish Potatoes 124

Sweet Potatoes and Yams 125

Spinach and Other Greens 129

Summer Squash 129

Tomatoes 133

Turnips and Rutabagas 145

Winter Squash and Pumpkin 146

Home-Grown Fruits: How to conserve them 149

Apples 150

Apricots 160

Avocados 164

Blackberries, Boysenberries, Dewberries, Loganberries, Raspberries and Youngberries 166

Blueberries, Elderberries and Huckleberries 170

Cherries 171

Cranberries and Currants 176

Figs 178

Gooseberries 180

Grapefruits and Oranges 182

Grapes 186

Melons 191

Peaches and Nectarines 194

Pears 199

Plums 204

Quinces 210

Rhubarb 212

Strawberries 216

Appendix 219

Weights, Measures and Yields 219

Jar and Container Estimating 220

At-a-Glance Processing Guide: Which Foods to Process in a Simmering or Boiling Water Bath/Steam Pressure Canner/Not at All 223

Canning at High Altitudes: Adjustments to Make When Using a Water Bath Canner/Steam Pressure Canner/When Making Jams, Jellies, Preserves and Marmalades 225

Where to Write for Additional Information 226

Temperature Guide to Food Safety 227

Index 229

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