Summary

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.

Author Biography

Carol W. Costenbader cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. A noted food writer, her books include Storey's Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables Joanne Lamb Hayes, author of Grandma's Wartime Kitchen: World War II and the Way We Cooked, has updated Costenbader's classic work

Introduction

(3)

Choosing Ingredients

(18)

Canning

(56)

Drying

(37)

Freezing

115

(60)

Jams & Jellies

175

(62)

Pickles, Relishes & Chutneys

237

(44)

Vinegars & Seasonings

281

(21)

Cold Storage

302

(15)

Gifts of Preserved Food

317

(11)

Appendix A: Glossary of Terms

328

(3)

Appendix B: Resources

331

(1)

Appendix C: Table of Equivalents

332

(2)

Appendix D: Converting U.S. Recipe Measurements to Metric

334

(1)

Index

335

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

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 220F. 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

Excerpted from The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables by Carol W. Costenbader
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