Average Reviews:
(More customer reviews)This book covers canning, freezing, juicing, drying, cold storage/root cellaring as well as making and preserving your own dairy products. It provides a lot of helpful illustrations and many alternative methods of getting the job done given the equipment available (or not available) to you. In fact, this is the first time I've seen directions on making ice cream without a fancy maker!
This is actually the first book that made me think I could actually make my own cottage cheese or fruit flour.
They also walk the produce-newbie through choosing good produce and the differences in varieties; but for us suburban gardeners, they also help us find varieties good for preserving (including actual company names) and tips on harvesting at a good time.
The meat chart was priceless. I don't intend to purchase an animal to be butchered (although there are yields and advice given for this) but I found knowing what type of meat cut came from where was incredibly helpful in buying my meat in the grocery store! I also found the section on cutting up a chicken into pieces very valuable as well--since I can find whole chickens very easy. Likewise with instructions on filleting a fish. Knowing how to do this allows me to save money when purchasing! They then, of course, show you how to preserve them... and other seafoods and meats.
Last, they also cover nuts, grains, seeds and sprouts--getting/harvesting, preserving and recipes for using them.
Click Here to see more reviews about: Stocking Up: The Third Edition of America's Classic Preserving Guide
The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds. For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy. 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 simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.
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