Farm Journal's Freezing and Canning Cookbook: Prized Recipes from the Farms of America

by Nell B. Nichols

Developments in food-safety research are combined with over one thousand down-home recipes, reference charts, and numerous hints

Genres: Cookbooks, Cooking, Food, Reference

350 pages, Hardcover

First published January 1, 1963

Reviews

[Ellen Spes · Rating 4 out of 5]

Great old recipes for canning and freezing. Found my long gone grandmas 14day sweet pickle recipe.

[S Vanorse · Rating 5 out of 5]

Borrowed this from elderly neighbor, she referenced it as the canning bible of its day, I fully agree. Even today a ton of knowledge and recipes can be found in it. This ones a keeper, if only it was mine to keep.

[Jill Sneed · Rating 5 out of 5]

So much good and useful information!

[DreamPacker · Rating 4 out of 5]

This has been my "go to" book especially for canning.

[Linda J.B. · Rating 5 out of 5]

I came across this treasure of a book while cleaning out my cookbook stash and couldn't remember who gave this to me, but what a gold mine of times past, before fast foods and frozen food in a box turned into a weekly or daily use. (which I partake in both).

Let me give you an excerpt: Even if you live in town and have no garden, orchard, berry patch or livestock--no fisherman or hunter in your family--you can use the recipes in this book with frozen and canned foods you buy. Country women are a great source of recipes for "putting up" foods, whether canned or frozen. With vegetables harvested at top succulence and barnyard animals fed until sleek and prime, good food is at home on country tables.

Nell gives us tips on how to make Glamorous Garnishes, Hostess Tricks, Freezing, Canning, Jams, Jellies, Fruits, Veggies, Pastries, Venison, any kind of Meat...you name it she has it in here! EVERYTHING is homemade from scratch...even how to "put up" catnip! We are even treated with some colorful pictures of the finished dishes.

Now I'm sure there are plenty of you ladies out there that know and can do these recipes, me not being one of them. I truly appreciate our grocery stores and the grab and go sections...but in reading these wonderful old recipes of yesteryear (probably giving Dr. Oz a heart attack) I'm wondering how delightful the smell of bread baking all day while having jellies and jams boil down to the right consistency would be.

How about: Good country cooks know that foods made or seasoned with butter have superior flavor. One-cow families may not have much heavy cream to churn. But if you have a quart of it and an electric mixer, you can make a pound of butter in 5 minutes.

[Cindy · Rating 5 out of 5]

This the the book you should get if you are interested in canning and preserving. Wonderful book, full of not only recipes, but short notes and stories of where the recipe originated. There are no pictures in the book, but a simple read of the recipes is all you need to see that this is a great reference for the gardener/preserver. My favorite pickle recipe is in this one, Fermented Dill Pickles. They take 3-4 weeks to make but oh they are so worth it. Blackberry Syrup, Chow Chow Relish and the jams and jelly recipes are well used. This one will be passed down in the family, a keeper for sure.

[Sonya · Rating 4 out of 5]

A cookbook I grew up with. When I was growing up we made the Kosher dill pickles in this in mass quantities many times, as well as things like strawberry jam, pickled peaches, and watermelon rind pickles. Bought my own copy of it some years ago through ABEBooks, and don't use it nearly as much as I wish I could.

[Jeanne · Rating 5 out of 5]

Great resource for those who preserve their harvest. This has some wonderful real recipes - relishes, pickles, etc. This is the source for my chowchow relish.