Wisdom for Home Preserves

Wisdom for Home Preservers

SKU# 071498

500 Tips for Pickling, Canning, Curing, Smoking, and More

Robin Ripley

Hardcover

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Details
  • Product # 071498
  • Type Hardcover
  • ISBN 978-1-62710-711-2
  • Published Date 2014
  • Dimensions 6 x 8-1/4
  • Pages 288
  • Drawings 15

Savor seasonal foods long after the harvest. Wisdom for Home Preservers: 500 Tips for Pickling, Canning, Curing, Smoking, and More serves up fascinating tips (yes, 500!) for traditional food preservation methods with basic recipes all beautifully presented with quaint, specially commissioned linocut artwork by Melvyn Evans alongside helpful diagrams.

Why home preserve? Started thousands of years ago as a means of basic survival, today home preserving has become a staple of the popular locavore movement.

  • Relish the flavors of delicious local, seasonal foods year round
  • Enjoy a healthy and sustainable lifestyle

8 methods of home preserving. Simply explained with detailed tips and basic recipes you will quickly learn the art of home preserving techniques like:

  • Canning (including jam-making)
  • Drying
  • Freezing
  • Pickling
  • Curing
  • Smoking
  • Salting
  • Fermenting

For all skill levels. 10 chapters full of detailed tips on all of the preserving methods, as well as, practical troubleshooting advice, information about storing, and basic recipes make this a must-have sourcebook for novices and experienced home preservers.

About the Author Robin Ripley is a garden and food writer who lives on a small Maryland homestead. She loves making things from scratch like bread, cheese, pastries and even wine. Ripley blogs about her thriving potager (kitchen garden) and country life at BumbleBeeBlog.com. She writes and talks regularly with groups about grocery gardening, potager design, and the importance of locally grown, fresh foods.

 

Preview a sample of this book below

Table of Contents
Introduction
Chapter One: Drying
Chapter Two: Freezing
Chapter Three: Jam- and jelly-making
Chapter Four: Pickling
Chapter Six: Salting and fermenting
Chapter Seven: Curing
Chapter Eight: Smoking
Chapter Nine: Storing
Chapter Ten: Troubleshooting
Basic Recipes
Glossary
Index
Credits
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