Find out why over 100,000 copies of this beginner’s guide have been bought. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit and herb.
Up-to date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry. This book is for beginners, so it does not cover pressure-canning.
Basic techniques for preserving food
Pickling and fermenting
Making jams, jellies, preserves and marmalades
Drying and root cellaring ideas
Softcover. 232 pages. Storey Publishing 2009.
The reference can help gardeners organize harvest-day choices among freezing, drying, pickling, canning, and other storage methods. Because processing recommendations change as research improves, compare recipes with current USDA or extension instructions, especially for low-acid foods. Do not alter jar size, acidity, processing time, or pressure without a tested method, and discard containers showing leakage, swelling, spurting, or other spoilage signs.
Browse more practical references in our Gardening Books collection.
