Saturday, November 14, 2009

Reading Notes:
Beginner's Guide to Preserving Food at Home"

  • 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
Storey Publishing
View at Barnes & Noble

Final review will be published in Vibrant Life newsletter, January 2010

1 comment:

  1. 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.

    dsi r4