Rick Field rekindled a family tradition of pickle-making in the kitchen of his Brooklyn apartment in the mid-90's. Seven years later, he left a career in television to start Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. Today his unique, award-winning pickles can be found in stores from coast to coast and at farmers' markets in the New York City area.
Rebecca Courchesne worked in the kitchens of Alice Waters' Cafe Fanny and Oliveto before moving to Frog Hollow Farm in 1995. Five years later, inspired by the abundance of fruit surrounding her, she launched a line of now-famous organic conserves, marmalades, jellies, and chutneys—all made with fruit grown in her own backyard.
This is an excellent book filled with canning recipes and instructions as well as suggested meal preparation ideas making use of your completed food preservation items.Published 6 months ago by Dennis Connelly Sr
VERY INFORMATIVE.GREAT ADDITION TO OUR PRESERVING BOOKS!!Published 11 months ago by Mark W Thompson
The book is very helpful for someone who has never preserved food before. It provides step by step instructions that really work. Read morePublished 11 months ago by dp
I took out about fifteen canning books from the library and found this to be the best by far so I purchased it from you.Published 14 months ago by J. Savage
I just received this book a few days ago. While I haven't had a chance to make any of the recipes yet, I am really liking the quality of what is in there. Read morePublished 17 months ago by Samomom
I'm new to canning, and this is NOT a book you want to use when you're just learning. For all the jams, there are no measurements of pectin, so getting the jam to set is total... Read morePublished 19 months ago by J. Kearney