Preserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and as much fun as farm-girl-in-the-making Ann Acetta-Scott. For a beginner new to the world of preserving, the ideal tool is a detailed reference guide, and in The Farm Girl’s Guide to Preserving the Harvest, Ann covers all the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, including how to select and use the right tools for each method.
This guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish.
With more than 30 delicious and healthy recipesand Ann's expertise and encouragement, the home preserver will build confidence in the most common methods of preserving.
|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Product dimensions:||6.90(w) x 8.90(h) x 0.70(d)|
About the Author
Ann Accetta-Scott is a homesteader and blogger of "A Farm Girl in the Making." She teaches classes in how to grow and preserve food. Ann and her family reside in the Puget Sound area of the State of Washington.
Table of Contents
Foreword Joel Salatin vii
1 Where to Start? 7
2 Let's Talk Water Canning 43
3 Let's Take the Pressure Off Pressure 79
4 Dehydrating Everything Good 111
5 The Art of Curing and Smoking Meat An 149
6 The Basics of Fermentation 171
7 Root Cellar and Cold Storage 207
8 Freezing and Freeze-Drying 217
Most Helpful Customer Reviews
This might just be the most complete book on preserving food that I have ever seen. The Farm Girl's Guide to Preserving the Harvest starts at the simplest point, introducing all of the ways that food can be preserved and the tools necessary to do that. It then takes you thru each method, telling how to do it, what items you specifically need, and the types of foods that can be preserved in that method. It also includes a few recipes in each section. The different methods listed in the book are Water Canning, Pressure Canning, Dehydrating, Curing and Smoking, Fermentation, Root Cellar and Cold Storage, Freezing, and Freeze-Drying. I cannot wait until I can get my hands on this publication.
Completely fabulous! I've canned produce before, using the water bath method as well as a pressure canner, and I'm always interested in learning more about preserving my own food. This book is loaded - and I mean LOADED - with information on a variety of food preservation methods. Initially, I was thinking "get on with the recipes already!" but I quickly realized that there is nothing that should have been cut out of the beginning of the book; it's all important. The author's enthusiasm for the topic is clear, and that makes the reader enthusiastic, as well. There's really no reason to be afraid to just jump in and start canning!
Ann Accetta-Scott tells us that preserving the harvest is the scariest part of homesteading. I can't say she is wrong about that but with her guide to follow, it's a much more doable series of chores. The Farm Girls Guide to Preserving the Harvest is an excellent look into your options when/if that garden really starts to be viable. I retired a couple of years ago, and have time now to garden. I grew up on a farm in the 1950s with a large harvest - and a large extended family to handle the chores. My memories of a house full of Aunts and Grandma and Mom all laughing, peeling, giggling, chopping, are the best. That world has passed, however, and gardening by myself is intimidating. My husband worked outdoors for 40 years and he has no interest in anything past the rocker on the back porch. My children have lives. But I really want to find again that sense of complete self-reliance and contentment that we had when I was a girl. It goes past food security. I think it is grounded in your sense of self-worth and perhaps self-confidence. I need to feel that, again. My first two years after I retired, I grew only a bit more than we could eat over the course of the summer growing season. Last year I had vegetables to dehydrate which lasted most of the winter season. And last February, I lost my mother at 88. I need the garden now, more than ever. Reading this excellent offering from Ms. Accetta-Scott has gotten me fired up - I will at the very least have plenty of tomatoes and peppers if I get started right away. And fermenting - my grandmother always had 6-gallon crocks of pickles and sauerkraut bubbling in the back of the pantry. And nobody made bread and butter pickles as crisp and sweet as hers. For we kids, the best part of autumn was getting involved in making chow-chow - basically pickling every green thing in the garden on the last Indian summer days before that first hard frost. We got to help - gather, wash, chop, spice. It felt so good to be a part of that, providing bits of summer to brighten winter days. I will never be as good at food preservation as Grandma, who spent her 92 years of life taking care of her family, feeding them well balanced, wholesome meals. But with this little book, I might make it through one more summer of gardening. Sauerkraut may be beyond me, but I KNOW I can handle chow-chow! I received a free electronic copy of this how-to book from Netgalley, Ann Accetta-Scott, and Rowman & Littlefield Publishing Group. Thank you for sharing your hard work with me. I have read this book of my own volition, and this review is my honest opinion of this work.
This was such a thorough, yet manageable guide to everything preservation! Ann clearly explains many different methods of canning, drying, fermenting, and guides you through the entire process. It is much less scary now, and I'm excited to start preserving some of my own harvest!
This is well laid-out, clear, concise and also beautiful. Now there are only two of us and we live in the city but oh, I so wish I had such a book when I was young. Everything is explained. All of those things that died with so many of our grandmothers. Every list is available of how much to buy to be able to can a certain amount. I mean just everything is here. The pictures keep the reading flowing and the organization makes it as easy to use and it is easy to read.It's like a garden bible. I think this should be on any cook's shelf if they have a garden or even buy produce at the farmer's markets each summer. It is a good book to begin to call a stand-by. This is just so interesting and even though it may no longer be the way I live or cook, it is something I loved reading.
I used to love canning and preserving food when I was a new mother. Not sure why I stopped, but it’s been awhile and I saw this title and figured it might spark the interest again. It did FAR more than that and opened up more doors and things for me to try. A good overview many ways to put food up, this book makes it simple and provides recipes as well. It’s not just jellies and pickles, this book covers Ricotta, fruit roll ups, jerky, kombucha, Apple cider vinegar, Irish cream, and more. A solid book for the amateur as well and experienced cook. Looking forward to getting a hard copy and putting up some of this Summer’s bounty.