Keeping the Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables & Herbs

by Nancy Chioffi, Gretchen Mead

Overview

Nothing says “cozy” like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter waiting to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you’ll soon be a master at outwitting nature’s growing rhythms.

Product Details

ISBN-13:	9780882666501
Publisher:	Storey Publishing, LLC
Publication date:	01/05/1991
Series:	Down-to-Earth Book Series
Edition description:	1st REVISED NEW EDITION
Pages:	208
Sales rank:	541,224
Product dimensions:	8.50(w) x 11.00(h) x 0.65(d)

About the Author

Nancy Chioffi is the co-author of Keeping the Harvest.

Table of Contents

List of Charts

Preface

PART I: Methods of Preserving

1. Planning Ahead

2. Freezing

3. Canning

4. Jams and Jellies

5. Pickles and Relishes

6. Curing with Brine

7. Drying

8. Common Storage and Grains

PART II: Specific Instructions

9. Vegetables and More

10. Fruits and Berries

Index

Editorial Reviews

" The authors, Vermonters Nancy Chioffi and Gretchen Mead are experts on cooking and food preservations as well as being advanced gardeners." - The Cape Codder

" This book is about perfect. It's 8.5x11 inch format allows it to open flat on the counter and the 10-point type can be read without squinting. Illustrations are simple line drawings in great abundance. Anyone unable to follow the directions in this book shouldn't be allowed to use sharp knives or work with boiling water." - Rural New England Magazine

" There seems in fact to be no aspect of home preservation they have not sensibly considered." - Horticulture Magazine

" One of the most up-to-date, helpful books on home food preservation to be published…Keeping the Harvest is excellent for the beginner as well as the more experienced food preserver." - Seattle Post- Intelligencer

From the Publisher

Practical, accessible information, updated to reflect current Dept. of Agriculture standards. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Booknews

This book gives you all the basics for canning, freezing, drying, preserving and storing a variety of fruits and vegetables, and drying herbs. There also recipes and instructions for making jams and jellis, pickled vegetables and even sauerkraut. Food preservation has a long tradition; it's practical for reasons of economy and convenience, but it evokes a special feeling to serve peaches in mid-December to your family, or to give something home-canned to a friend.
—Ilene Rosoff

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