Equipment list that's practical essential, pared down- Harvesting timeline by vegetable
- List of best and/or quickest methods, veg by veg, plus all possible ways to keep
- Separate list for fruits
- Tips for keeping produce fresh until there's time to put up
- Herbs can be frozen!
- Charts: reference for cook times, yields, canning times
- Not the creative, mixed recipes of a food mag; instead they are the steps that come before, training-manual style
- Wish I'd had this when I tried to can applesauce in Colorado
- This book will be entirely scrached with pencil after a few seasons; an evergreen reference
The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables
Janet Chadwick
Paperback
Storey Publishing
$11.96
View at Barnes & Noble
Final review will be published in Vibrant Life newsletter, January 2010
I did not like this book, she still suggesting the of plastic bag (yuck!) for blanching vegetables. I did not like the idea of using the microwave for any canning --which depletes nutrients from food--I didnt see the benefit of saving time vs good nutrients over a few minutes. Very repetive and about half of the book is made of recipes.
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