A Nation Of Farmers

Author: Sharon Astyk
Publisher: New Society Publishers
ISBN: 9781550924268
Size: 14.80 MB
Format: PDF, Kindle
View: 14

The new food security - look no further than your own backyard.

Making Home

Author: Sharon Astyk
Publisher: New Society Publishers
ISBN: 9781550925098
Size: 15.50 MB
Format: PDF, Docs
View: 23

A better life means having less, not having more

Stocking Up

Author: Carol Hupping
Publisher: Simon and Schuster
ISBN: 9780671693954
Size: 19.78 MB
Format: PDF, ePub, Docs
View: 75

The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds. For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes “stocking up” easy. Follow step-by-step instructions for: -Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry -Harvesting nuts, seeds, sprouts, fruits, and vegetables -Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads. With more than 300 recipes for preservable foods—from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

Putting Food By

Author: Ruth Hertzberg
Publisher: Penguin
ISBN: 9781101539903
Size: 14.50 MB
Format: PDF, ePub
View: 26

“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources From the Trade Paperback edition.