Don’t let your fall harvest go to waste; learn to keep the fruits of your labor for those deep winter months in The Beginner's Guide to Preserving Food at Home.
Last spring you eagerly planted a vegetable garden, and now the fruits and veggies of your labor are too abundant to eat in season. Luckily, Janet Chadwick is here to walk you through the multiple steps for freezing, drying, or canning your crops. These are not quick-and-easy procedures. Nothing is that difficult to execute, but the processes take time and require specific equipment. Chadwick includes an overview of the supplies needed along with a list of retailers. She also includes recipes for pickles, jams, and even entire meals that can be frozen and reheated for a busy night. One multitasking tip Chadwick offers: chop veggies with a cutting board in your lap while watching TV. The Beginner’s Guide is aimed toward those with the space for a root cellar or a chest freezer, but it also can be used by city dwellers with access to a farmers’ market. Either way, you’ll learn how to have the ultimate local food long after the harvest.