Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow (Paperback)

by Rodale Food Center (Author), Susan McClure (Editor) "YOU'VE GOT your own garden, and that's great!..." (more)
Key Phrases: scalded pint jars, ladle into freezer containers, transfer frozen soup, Creative Cooking, Quick Tip, Quality Conscious (more...)

Editorial Reviews

Review

"Preserving Summer's Bounty takes a giant step ahead in preserving advice. This up-to-the-minute guide pays tribute to your grandmother's techniques for 'putting up' vegetables, but what I like best are the quick and easy modern methods using the microwave, the freezer and more. These fast answers should lure even the busiest among us into storing the precious harvest of the garden."--Marian Morash, Author of The Victory Garden Cookbook

"Preserving Summer's Bounty is a treasure trove of sage advice and enticing recipes. It's a delightful book that will let you enjoy your garden's harvest all year long."--Carol Hupping, Editor of Stocking Up III

Product Description
Preserving Summer's Bounty

Surefire techniques and great recipes for keeping the harvest!


See all Editorial Reviews

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Product Details Paperback: 384 pages Publisher: Rodale Books (April 15, 1998) Language: English ISBN-10: 0875969798 ISBN-13: 978-0875969794 Product Dimensions: 9 x 7.4 x 1.1 inches Shipping Weight: 1.4 pounds (View shipping rates and policies) Average Customer Review: 4.7 out of 5 stars See all reviews (16 customer reviews) Amazon.com Sales Rank: #1,790 in Books (See Bestsellers in Books) Popular in these categories: (What's this?) #8 in  Books > Cooking, Food & Wine > Canning & Preserving #20 in  Books > Home & Garden > Gardening & Horticulture

Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!

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Inside This Book (learn more)

First Sentence:
YOU'VE GOT your own garden, and that's great! Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
scalded pint jars, ladle into freezer containers, transfer frozen soup, steam for four minutes, cover with boiling syrup, fruit pretreatment, raw pack, pack into jars, homemade pectin, steam for three minutes, nonmetallic spatula, scalded jars, extra pectin, small freezer containers, root cellaring, freezer pickles, pour the hot juice, weighted gauge, pressure tanner, chowder base, airtight glass jar, jelly test, hot packing, food dryer, quick pickles

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Creative Cooking, Quick Tip, Quality Conscious, Rodale Food Center, Safety Stop, Microwave Blanching Timetable, Harvest Hints, Signs of Spoilage-Throw It Out, Good Bee Tea Blend, Kenneth Hall, Monterey Jack, Seed Saver's Exchange, University of Connecticut

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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!

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Citations (learn more)

This book cites 7 books:

• Complete Guide to Home Canning, Preserving and Freezing by United States Department of Agriculture in Back Matter
• Recipes from a Kitchen Garden by Renee Shepherd in Back Matter
• Putting Food By (Plume) by Janet Greene in Back Matter
• Garden Seed Inventory: An Inventory of Seed Catalogs Listing All Non-Hybrid Vegetable Seeds Available in the United States and Canada by Kent Whealy in Back Matter
• Cleveland (OH) (Black America) by Regennia N. Williams Ph. D. in Back Matter

See all 7 books this book cites

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Books on Related Topics (learn more)

Canning & Preserving for Dummies by Karen Ward

Discusses:

• raw pack
• pack into jars
• nonmetallic spatula

The Encyclopedia of Country Living by Carla Emery

Discusses:

• raw pack
• homemade pectin
• weighted gauge

Country Wisdom & Know-How by The Editors of Storey Publishing's Country Wisdom Boards

Discusses:

• nonmetallic spatula
• freezer pickles
• jelly test

Storey's Basic Country Skills by John Storey

Discusses:

• raw pack
• scalded jars
• root cellaring

Putting Food By by Janet Greene

Discusses:

• raw pack
• homemade pectin
• scalded jars

Blue Ribbon Preserves by Linda J. Amendt

Discusses:

• raw pack
• homemade pectin
• extra pectin

Canning & Preserving for Dummies by Karen Ward Discusses: raw pack pack into jars nonmetallic spatula The Encyclopedia of Country Living by Carla Emery Discusses: raw pack homemade pectin weighted gauge Country Wisdom & Know-How by The Editors of Storey Publishing's Country Wisdom Boards Discusses: nonmetallic spatula freezer pickles jelly test Storey's Basic Country Skills by John Storey Discusses: raw pack scalded jars root cellaring Loading...

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What Do Customers Ultimately Buy After Viewing This Item?

	64% buy the item featured on this page: Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow 4.7 out of 5 stars (16) $12.89
	19% buy Ball Complete Book of Home Preserving 4.6 out of 5 stars (80) $15.61
	9% buy Putting Food By (Plume) 4.8 out of 5 stars (27) $11.05
	4% buy Ball Blue Book of Preserving 4.8 out of 5 stars (34)

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Customer Reviews

16 Reviews 5 star:  (12) 4 star:  (3) 3 star:  (1) 2 star:    (0) 1 star:    (0)           Average Customer Review 4.7 out of 5 stars (16 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews 257 of 262 people found the following review helpful: 5.0 out of 5 stars Everything you need to know about preserving, August 8, 1999 By  Angel Lee "Liocorno Amethyst Moonstone" (Cleveland, OH United States) - See all my reviews (TOP 500 REVIEWER)       This book covers everything you need to know about freezing, canning, preserving, pickling, drying, juicing, & root cellaring. Step-by-step instructions make it easy for even a beginner to follow. The book starts out with a harvesting guide that includes all methods that can be used to preserve each crop. Next, freezing is covered including a crop-by-crop guide & blanching methods. Then both bath & pressure canning are demonstrated in detail. A processing timetable for each crop is included as well. Instructions for making fruit butters as well as cooked, pectin, & refrigerator jams & jellies follows. The drying section includes shelf life for dried food & instructions for making your own dryer. There are also over 250 delicious recipes you can freeze, can or preserve and a resource guide for modern & heirloom seeds. 55 of 55 people found the following review helpful: 5.0 out of 5 stars Great guide, August 9, 2004 By  A. D. Fails (Pierce, CO) - See all my reviews (REAL NAME)    I've recently expanded my preserving repertoire beyond canned tomatoes & pickles and into the worlds of pressure canning, drying, and freezing. This book is perfect for the person exploring these (and other) options for "putting up" food. Especially helpful is the early section of the book with a long list of common fruits and vegetables with a summary of the best methods of preservation. Subsequent chapters present each method in detail (with good explanations of the science behind them) and provide greater detail on how to apply them to specific foods. I've also tried (with good success) several of the recipes that appear toward the end of the book. This was an excellent purchase for my needs. 40 of 40 people found the following review helpful: 5.0 out of 5 stars Full of Information, September 27, 2005 By  G. M. Clark (East Stroudsburg, PA) - See all my reviews (REAL NAME)    This book is great for the the novice. It covers soup to nuts (literally)!! After my first (successful!) attempt at canning tomato sauce and pickeling zucchini, I wanted to get more out of my garden. This year we had to take a hiatus from producing our own vegatables, but I ordered this book now, so I can be better prepared for next year. This books gives tips on types of vegatables to plant, harvesting tips, and a guide on how to best preserve each item. It has also given me plenty ideas to plan for in the next few years. My goal is build a root cellar in my basement. This book was definatly worth the money for the advice it gave me.		Ad feedback   Most Recent Customer Reviews 5.0 out of 5 stars fantastic canning book it was a birthday gift, and reading and understanding was so easy. it arrived in very good condition and quite fast and will be used after ather my garden is ready to be picked... Read more Published 12 days ago by Natalie Corona 4.0 out of 5 stars Perserving Summer's Bounty I went back to canning for the first time in years (and years). I had this as one of my start up books. Read more Published 2 months ago by Deborah L. Clayton 5.0 out of 5 stars Exactly what I was looking for In my forays into preserving food, I've often gone to the internet to search for tips (how long do I blanch those beans again?). Read more Published 5 months ago by Jenn 5.0 out of 5 stars Great Book for beginners I was looking for a book about canning because I ran out of friends to give my harvest bounty to. This book is perfect for me. Read more Published 5 months ago by M. Ludwig 5.0 out of 5 stars Very Informative This was my first year growing my own garden, so I purchased this book to guide me in all things preserving. I really used the heck out of it. Read more Published 6 months ago by Amber Daniels 5.0 out of 5 stars Helpful, Full of Recipes I grew up with referring to a book that is now out of print. When I began to look for a new book to relearn how to can and preserve foods I turned to this book. Read more Published 6 months ago by apoem 5.0 out of 5 stars Great Resource Book This book is excellent. Instead of just a book of recipes, although it does have them, it has practical how-to instruction on canning, freezing, drying and more. Read more Published 8 months ago by B. Metcalf 5.0 out of 5 stars Preserving Summer's Bounty It was the first canning book I looked at and plus a friend recomended it. It has everything thing on canning even open canning and the receipes are great and it is also very to... Read more Published 9 months ago by Ruth Mccloskey 5.0 out of 5 stars Great, informative book I am a newbie when it comes to preserving foods. I have read this book cover to cover and have learned so much about canning, freezing, dehydrating, and preserving all types of... Read more Published 15 months ago by PR 3.0 out of 5 stars Good, but not my favorite This is a good book if you're learning how to can, and it has some good tips and recipes in it, but its not my favorite. Read more Published on June 15, 2007 by sfagrad Search Customer Reviews Only search this product's reviews

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Product Details

• Paperback: 384 pages
• Publisher: Rodale Books (April 15, 1998)
• Language: English
• ISBN-10: 0875969798
• ISBN-13: 978-0875969794
• Product Dimensions: 9 x 7.4 x 1.1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #1,790 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #8 in	Books > Cooking, Food & Wine > Canning & Preserving
  #20 in	Books > Home & Garden > Gardening & Horticulture

Customer Reviews

Most Helpful Customer Reviews

257 of 262 people found the following review helpful:

5.0 out of 5 stars Everything you need to know about preserving, August 8, 1999

By	Angel Lee "Liocorno Amethyst Moonstone" (Cleveland, OH United States) - See all my reviews (TOP 500 REVIEWER)

This book covers everything you need to know about freezing, canning, preserving, pickling, drying, juicing, & root cellaring. Step-by-step instructions make it easy for even a beginner to follow.

The book starts out with a harvesting guide that includes all methods that can be used to preserve each crop. Next, freezing is covered including a crop-by-crop guide & blanching methods.

Then both bath & pressure canning are demonstrated in detail. A processing timetable for each crop is included as well. Instructions for making fruit butters as well as cooked, pectin, & refrigerator jams & jellies follows.

The drying section includes shelf life for dried food & instructions for making your own dryer. There are also over 250 delicious recipes you can freeze, can or preserve and a resource guide for modern & heirloom seeds.

55 of 55 people found the following review helpful:

5.0 out of 5 stars Great guide, August 9, 2004

By	A. D. Fails (Pierce, CO) - See all my reviews (REAL NAME)

I've recently expanded my preserving repertoire beyond canned tomatoes & pickles and into the worlds of pressure canning, drying, and freezing. This book is perfect for the person exploring these (and other) options for "putting up" food. Especially helpful is the early section of the book with a long list of common fruits and vegetables with a summary of the best methods of preservation. Subsequent chapters present each method in detail (with good explanations of the science behind them) and provide greater detail on how to apply them to specific foods. I've also tried (with good success) several of the recipes that appear toward the end of the book. This was an excellent purchase for my needs.

40 of 40 people found the following review helpful:

5.0 out of 5 stars Full of Information, September 27, 2005

By	G. M. Clark (East Stroudsburg, PA) - See all my reviews (REAL NAME)

This book is great for the the novice. It covers soup to nuts (literally)!! After my first (successful!) attempt at canning tomato sauce and pickeling zucchini, I wanted to get more out of my garden. This year we had to take a hiatus from producing our own vegatables, but I ordered this book now, so I can be better prepared for next year. This books gives tips on types of vegatables to plant, harvesting tips, and a guide on how to best preserve each item. It has also given me plenty ideas to plan for in the next few years. My goal is build a root cellar in my basement. This book was definatly worth the money for the advice it gave me.