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The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables (Paperback)

~ (Author)
Key Phrases: nondarkening agent, making fruit spreads, ascorbic dip, Saturated Og Carbohydrates, Fiber Ig Sodium, Fiber Og Sodium (more...)

4.2 out of 5 stars See all reviews (16 customer reviews)

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Editorial Reviews

Product Description

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.

About the Author

Food writer Carol Costenbader has cooked and preserved homegrown fruits, herbs, and vegetables for more than 35 years. Besides The Big Book of Preserving the Harvest, her books include Storey's Well-Stocked Pantry Series: Mustards, Ketchups & Vinegars and Preserving Fruits & Vegetables. Second in command of the family vegetable garden and a volunteer cook at Christian Ministries Homeless Shelter, Carol is founder of The Health Adventure and Friends of the Health Adventure, a good health teaching facility. Carol and her family divide their time between central Florida and the mountains of North Carolina.

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Product Details

Paperback: 352 pages
Publisher: Storey Publishing, LLC; Revised edition (August 15, 2002)
Language: English
ISBN-10: 1580174582
ISBN-13: 978-1580174589
Product Dimensions: 9 x 8 x 1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review: 4.2 out of 5 stars See all reviews (16 customer reviews)

Amazon.com Sales Rank: #41,908 in Books (See Bestsellers in Books)
Popular in this category: (What's this?)
#34 in Books > Cooking, Food & Wine > Canning & Preserving

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Inside This Book (learn more)

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
nondarkening agent, making fruit spreads, ascorbic dip, ladle into clean jars, metal screw rings, gauge canner, adjust for altitude, vacuum lid, jar lifter, pressure canner, ounces liquid pectin, use peat moss, steam blanch, powdered pectin, cooking thermometer, sterile jars, dill heads, moist low, thaw overnight, mixed pickling spice

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Saturated Og Carbohydrates, Fiber Ig Sodium, Fiber Og Sodium, Ball Blue Book, Saturated Ig Carbohydrates, Saturated Carbohydrates, Cooperative Extension, Ask Yourself, Cholesterol Fiber, Sodium Img, Nicolas Appert, Pressure Canning

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	70% buy the item featured on this page: The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables 4.2 out of 5 stars (16) $12.89
	12% buy Ball Complete Book of Home Preserving 4.6 out of 5 stars (104) $15.61
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Customer Reviews

16 Reviews

5 star:		(10)
4 star:		(2)
3 star:		(3)
2 star:		(0)
1 star:		(1)

Average Customer Review

4.2 out of 5 stars (16 customer reviews)

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Most Helpful Customer Reviews

31 of 31 people found the following review helpful:

5.0 out of 5 stars GREAT RESOURCE, May 7, 2003

By	Jill Kolzow (Little Chute, WI United States) - See all my reviews

Being a beginner canner, I have picked up many canning books, this is an excellent book. The book is organized well, and has great tips in each section. It offers information on all types of preserving and storing, from the canning to root cellering, it has been an extremly helpfull book. I know it is a reference I will use forever. Also includes many great recipes.I suggest this for anyone who is interested in canning.

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21 of 22 people found the following review helpful:

5.0 out of 5 stars yummy jerky, August 31, 2004

By	Sonja Wieck (Denver, CO) - See all my reviews (REAL NAME)

I love the fact that this book covers canning (pressure and water bath) drying, and root cellaring all in equal detail. I have been searching for a good jerky marinade for about 6 months now with many flops inbetween. This book delivers. I LOVE the marinade for beef jerky in it. I have also made the peach jam, very tasty. It was interesting to read about creating a root cellar, and got me thinking into how I can incorporate that method of preservation into my lifestyle. Very good book!

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10 of 10 people found the following review helpful:

4.0 out of 5 stars Great Book for Preserving Food!, August 30, 2007

By	P. Morris - See all my reviews (REAL NAME)

I just bought this book today, and made the tomato sauce freezer recipe with all of the tomatoes from my garden. Let me tell you, the tomato sauce is so delicious, it could pass for a yummy tomato soup. There are other many delicious-sounding recipes in this book that I am eager to try, and I know I will definitely get my money's worth from it.

I love that the author is just as concerned as I am with what goes into her food. Too many commercially canned foods are loaded with tons of sodium, high fructose corn syrup, and other unpronouncable ingredients. If you are health-conscious and want to serve your family only the best, high-quality preserved food, this book is for you.

Also, I do not agree with the author in not doubling the recipes. Some of the recipes are so small, and there is no way I will not double them to save time. I have made very large batches of jams and jellies for years without any problems, and cannot understand why the author would state not to do so. I also don't agree with the author in not changing the ratio of sugar in the jams and jellies recipes. Most recipes for jams and jellies contain way too much sugar, and I have had no problems halving the sugars in my jams and jellies as long as I have enough fruit pectin added to compensate. If you don't mind tons of sugar in your jams and jellies, then this shouldn't be a concern.

Overall, this book is excellent, and is one of the best canning and preserving sources I have read. I believe beginners as well as advanced canners would find this book very helpful, if not, at least the delicious recipes will be a great addition!

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Most Recent Customer Reviews

3.0 out of 5 stars Not essential
I've started building a pretty good library of canning books. Some have amazing information, some have essential safety tips, some have both. Read more

Published 1 month ago by Nadja Herreshoff

5.0 out of 5 stars The reference book that I turn to every year...
With all of the trendy food preservation & canning books out there, it's easy to overlook this book. Read more

Published 2 months ago by Kim Unertl

1.0 out of 5 stars Not a good reference book
I have been preserving and canning for more years than I want to count and thought I'd get one more preserving book to modernize my collection. This book is terrible. Read more

Published 3 months ago by Mary Shrugs

5.0 out of 5 stars Great book
Great book with tons of information on harvesting food, canning, preserving, etc. Contains lots of helpful recipes on using those foods. Read more

Published 5 months ago by K. Barnes

5.0 out of 5 stars BiG Book of Preserving the Harvest
I have many books on preserving but this book offers many new receipes I haven't seen. It also gives great instruction on the various ways of preserving food in an easy to... Read more

Published 9 months ago by Patricia J. Steinmetz

4.0 out of 5 stars A very good book on preserving
There aren't a lot of recent books on preserving your summer fresh vegetables and fruits, but with the growth of interest in backyard gardens, CSAs, and eating locally, there is... Read more

Published 12 months ago by Michael A. Duvernois

5.0 out of 5 stars canning and preserving
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables What an awesome book! Read more

Published 14 months ago by Ann H. Philbeck

5.0 out of 5 stars One of my stand-by's
Great recipes and ideas. I've been canning off and on for almost 10 years, and this is one of my favorite reference guides so far. Read more

Published 14 months ago by black dog

5.0 out of 5 stars The Big Book of Preserving the Harvest
This book is fabulous!! It is great for projects also for young children.

Published on March 8, 2007 by J. Pessin

5.0 out of 5 stars Something for everyone
"The Big Book of Preserving the Harvest" is a refreshingly concise how-to for beginners and experts alike. Read more

Published on January 28, 2007 by S. Hopper

› See all 16 customer reviews...

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