Preserving: Self-Sufficiency

Preserving: Self-Sufficiency

by Carol Wilson
     
 

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There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. All you need is a heavy-based pan, a funnel, a sugar thermometer, and glass storage jars.

Overview

There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles, and salted vegetables are all practical and economical ways to preserve seasonal produce. All you need is a heavy-based pan, a funnel, a sugar thermometer, and glass storage jars. Ingredients, popular fruits and vegetables, sugars, cooking techniques, storage information, helpful hints and tips, and 60 delicious recipes make this book your one-stop guide to successful preserving. This is a handbook that will add flavor to your life and reduce your carbon footprint!

About the Self-Sufficiency Series: More and more Americans are becoming concerned about living a healthier land more environmentally-friendly lifestyle. Whether it’s moving to the country and starting over on a whim or just making city-living a little simpler and easier, the “Green” movement is changing the way we live our day-to-day lives. Skyhorse’s new Self-Sufficiency handbooks are meant to help—offering advice on what to do, how to do it better, and how to save money as well. This is a beautifully-illustrated series made even more beautiful because its goal is to help everyone live in a more earth-friendly fashion.

Product Details

ISBN-13:
9781602397897
Publisher:
Skyhorse Publishing
Publication date:
10/01/2009
Series:
Self-Sufficiency Series
Pages:
128
Product dimensions:
6.10(w) x 8.40(h) x 0.60(d)

Meet the Author

Carol Wilson is a food and cookery writer, member of the Guild of Food Writers, and a judge for the Slow Biodiversity Food Awards. She contributes regularly to Country Kitchen, Living France, Gastronomica, and others.

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