Eat locally grown harvest year around. Even beginners who never trained in their grandmothers kitchens are eager to pick up preserving skills as a way to save money and control the quality of preserved ingredients.
Step-by-step instructions will have timid beginners filling their pantries and freezers with the preserved goodness of summer. The extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Recipe yields as small as a few pints or as large as several gallons allow readers to choose recipes that work for the amount of produce and time at hand.
Real food advocate Sherri Brooks Vinton offers recipes with exciting fresh flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere.
Bushels of fresh-picked apples can easily be turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara for year around use. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry!