Capturing garden vegetables at their best for year-round enjoyment.

Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.

These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.

Enjoy wonderful foods year round with recipes such as:

Kosher dill pickles Aunt Thelma's bread and butter pickles Pretty beet and radish pickles Gingery cantaloupe pickles White balsamic and pepper pickled strawberries Clementine pear chutney Pineapple lime tomato salsa Smoky three-pepper cucumber relish.

The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors.

Make vegetables the hero of your plate. The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein - a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.

From artisan baking recipes to mouthwatering pickles and preserves, The Essential Cook's Kitchen teaches you everything you need to master the art of traditional home cooking. Full of mouthwatering recipes for tasty, heartwarming fare, this comprehensive guide covers all aspects of the country cook's kitchen, from the simple pleasures of baking bread and cakes, to curing, dairymaking, bottling, potting and preserving. As more people look to relearn the culinary skills that their grandmothers would have known by heart, food writer Alison Walker brings these time-honoured techniques into the present day. Rich with detail, each section guides you through an essential skill of the country kitchen, teaching you about the ingredients, techniques and equipment as well as the recipes needed to make these tantalizing home-produced delicacies. From classics like the Victoria sponge and tempting treats like raspberry ripple parfait to rich and hearty game pies, learn how to craft delicious staples of the country kitchen from scratch. Along with these fully illustrated, easy-to-follow recipes are invaluable tips on technique which will equip you with a wealth of knowledge, as well as handy hints to make sure your cooking turns out just right. Bolster your kitchen repertoire as you learn about: Baking breads and cakes - Fill your kitchen with the warm aromas of sweet and savoury bakes, from cottage loaves and crumpets to spiced carrot cake, as well as delicious tarts and pies. Sweets - Whip up delectable sweets such as Cardamom fudge or dark chocolate truffles, or experiment with barley sugar and candied peels. Dairymaking - Experience the delights of the dairy by learning how to churn your own butter and soft cheese, or make irresistible dishes like baked ricotta cheesecakes and nutmeg and bay leaf ice creams. Preserving - Fill up your larder with a mouthwatering array of jams, jellies and chutneys. From lavender and lemon jelly to pear and pumpkin chutney, there is something to suit all tastes. Bottling and liqueurs - Make the most of seasonal fruits by transforming them into fragrant cordials and liqueurs to cheer the winter table with out of season produce. Curing and potting - Learn the lost arts of curing and smoking meat and fish, as well flavourful recipes for your handmade sausages and pates. The Essential Cook's Kitchen is filled with recipes that stand the test of time and skills and techniques that will make your kitchen complete. With this book, you can while away the hours and days baking, bottling and preserving food and drink that is a pleasure to create and a joy to eat.

PRESERVING IS BACK, AND IT S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.

The step-by-step instructions in "Put em Up "will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.

Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.

The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry

Recipes Include:

Pickled Asparagus Wasabi Beans Beet Relish
Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind"

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.

Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.

Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde's Edible Adventures in Paris, Chocolate and Zucchini, Edible French, and The French Market Cookbook.

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish."

Neven Maguire is Ireland's most trusted chef. Now he shows you how to give your child the best start in life with honest-to-goodness recipes and advice, all based on his experiences as a busy father of two. In this new collection of recipes for babies and toddlers, Neven takes away the worry of introducing your baby to solid food for the first time and gives you plenty of inspiration to encourage your little one to develop a life-long love of delicious and nutritious eating. "If you're looking for inspiration about when, how and what to feed your baby, it's here. Neven Maguire's compendium of 200 recipes for babies and toddlers is not short of creative ideas and practical tips." - Paula Mee, The Irish Times

Water kefir is a great way to add probiotic bacteria to your diet.
The health of your entire body is intricately tied to the health of your gut, which largely relies on having the proper types and amounts of probiotic bacteria. If the balance tilts in the wrong direction, all sorts of health problems can ensue.
Water kefir is packed full of the probiotic bacteria your body needs in order to function at a high level. It's easy to make and there are a number of recipes available that will allow you to craft flavored water kefir that tastes similar to soda pop. That's right...Water kefir allows you to replace unhealthy soda with a much better alternative.
Here's a sampling of the many recipes found in the book: Cultured Lemonade.Apple Kefir.Strawberry Peach Kefir.Pomegranate Fizz.Tropical Sunrise Kefir.Vanilla Cream Kefir.Root Beer Kefir.Hibiscus Blueberry Cooler.Water Kefir Fruit Pops.Kefir Sauerkraut.and many more. Buy this handy guide today and start reaping the many benefits of water kefir.

Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travellers and a way to safely preserve meat in the days before refrigeration has become the health nut's favourite snack, the hiker and sportsman's manna, the dieter's delight and a boon for gourmet food sellers. But why stop at beef, or even meat? Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavours that range from orange beef to cheddar bacon to pina colada. Yes, you heard it here first-you can make yummy pineapple jerky at home! Recipes for meat jerkies make low-calorie, high-protein treats that curb hunger pangs. Recipes for fruit and veggie jerkies make wholesome treats that will help pick you up when your energy is waning. Homemade jerky is a thing apart from its shop-bought equivalents; most of these recipes are even compatible with paleo, Atkins and low-fat eating regimens.

Everything one needs to know to dehydrate like a pro. Dehydrating is the ultimate way to store food. Not only can you stock your pantry with delicious, nutritious food for just pennies, you can eliminate waste and preserve nutrients. Dehydrating food allows you to store food with no preservatives and no overprocessing, plus it delivers a longer shelf life than canning or freezing. This is clean eating at its best, without the spoilage and waste. The complete guide to drying food plus 398 recipes A-Z entries on how to dehydrate fruits, vegetables, greens, herbs, flowers, and nuts from apples to courgettes How to use the dehydrator to make jerky, fruit leathers and roll-ups, crackers and just-add-water instant meals for home or camping Includes recipes for cooking with dehydrated ingredients from soups to desserts, as well as all-natural baby food and herbal teas Not just for cooking - making one's own infused waters and oils, potpourri, dried wreaths and soap

2012 Reprint. Exact facsimile of the original editions, not reproduced with Optical Recognition Software. This book comprises seven pamphlets originally published as a consumer service of the United States Department of Agriculture. Covers all aspects of home canning, preserving and Freezing. Profusely illustrated.

The recipes in Pantry Stuffers Soup Mixes use dehydrated, freeze-dried, and powdered products that are affordable, light weight, and nutritious alternatives to canned or frozen foods. And they offer an extended shelf life But calculating the rehydration and converting ingredient measurements can seem daunting tasks. Pantry Stuffers' recipes remove the guesswork Lists of ingredients with measurements are provided to create soup mixes with serving sizes of one to two, three to four, and six to eight. The soup mix recipes can be packaged for emergency preparedness or convenience, using the mixes while camping, hiking, living in a college dorm, creating gift baskets, and more. Need to slow cook your soup? Easy. Every soup recipe in Pantry Stuffers Soup Mixes gives you two cooking options: stovetop and slow cooker.