The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods—from freezing fruits and vegetables to making jams, pickles, cheeses, and other natural, wholesome foods for year-round home cooking.
For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any home cooking collection. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes preserving food simple and effective.
Follow step-by-step instructions for:
Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry
Harvesting nuts, seeds, sprouts, fruits, and vegetables
Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.
With more than 300 recipes for preservable foods—from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations support those seeking to enjoy natural and wholesome foods year-round