Preserving: The Canning and Freezing Guide for All Seasons

by Pat Crocker

In the new economic climate, many people will return to simpler, more affordable home cooking; it’s a trend that has come around again and again. Home canning and preserving is a time-honoured practice that many people will be trying for the first time in the months to come, preserving both for the pleasure of it, and for its inherent economy. With the plethora of farmers’ markets, too, home cooks will have a bonanza of produce to buy inexpensively, and they will want to know precisely what to do with it. Pat Crocker’s A Resource Cookbook for Home Canning and Freezing has all the information anyone needs to get started, and to keep going!

This cookbook is practical, focusing on simple but effective concepts. It will follow the seasons, providing easy-to-follow, accurate and thorough information on preserving everything from asparagus to winter squashes. Canning, jamming and freezing techniques will be covered, from the most basic hot-packed fruit recipes to gorgeous, internationally flavoured chutneys and relishes. Providing both safe and detailed instructions, as well as step-by-step photography and over 200 recipes, this cookbook will be the new home-preserving bible.

Genres: Cookbooks, Nonfiction, Cooking

816 pages, Kindle Edition

First published January 1, 2011

Reviews

[Kylaslittlelibrary · Rating 5 out of 5]

Organized by season, then by each fruit/vegetable. Filled with beautiful pictures and detail instructions. As well as a guide for what foods would pair well with it.

[Alaina · Rating 2 out of 5]

Disappointing concerning its size. This author must eat nothing but chutney since basically every recipe is a chutney.

[Katherine]

Recipes from here I'd like to try:
- Vanilla pears in orange wine syrup
- Persimmons in rosehip syrup
- Sweet pickled brussels sprouts
- Moroccan cabbage
- Garlic, onion and cherry chutney
- Roasted onion and garlic marmalade
- Cinnamon-scented parsnip pear jam
- Lemon chutney
- Pomegranate pepper jelly

[Jennifer · Rating 3 out of 5]

The book offers up a nice primer on preserving as categorized by food type. As an experienced canner, I found the book a bit lacking when wide ranging recipe inspiration is what you're seeking. Found a couple of recipes I might try this season.

[Susie · Rating 4 out of 5]

I like that this book has unique ways to preserve veggies & herbs. Made so far:
Frozen Cole Slaw
Persillade