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

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

by Carol W. Costenbader

Paperback(Second Edition, Revised)

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Save a summer day—-in batches

With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. The Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden, including:

Canning: Containers and equipment, safety, and appropriate foods
Drying: Equipment, appropriate foods, drying times, and storage methods
Freezing: Containers, wrappings, and dry- and wet-pack methods
Pickling: Canning, freezing, and refrigerating; equipment and containers
Preserving: Canning and freezing jams, jellies, and preserves
Cold Storage: Root cellars, storage methods, and produce preparation
Gift Giving: Creative packaging, gift baskets, and more

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Product Details

ISBN-13: 9781580174589
Publisher: Storey Books
Publication date: 08/15/2002
Edition description: Second Edition, Revised
Pages: 352
Sales rank: 149,501
Product dimensions: 8.00(w) x 9.00(h) x 0.88(d)

About 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


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

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