Stocking Up: The Third Edition of America's Classic Preserving Guide

by Carol Hupping

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

-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.

Genres: Cookbooks, Food, Nonfiction, Cooking, Gardening, Reference, Sustainability

640 pages, Paperback

First published August 1, 1986

Reviews

[Charissa Wilkinson · Rating 3 out of 5]

Overview: Gardening seems to be making a big comeback. Let’s just blame Youtube for that one. But, how do you make the most out of what you grow? Let’s face it, there’s only so many ways you can use fresh produce. So how about preserving it for later?

Dislikes: There are a couple of things that bother me about this book. We shifted to preservation with white sugar, because honey doesn’t have a consistency needed to preserve many jams or fruit preserves.

And unless something has gone seriously wrong with your recipe--including not processing it long enough--then you shouldn’t be having enough jars failing to worry about reprocessing the jars.

Likes: There are several good recipes and tips. For the most part, the authors seem to prefer freezing to all other forms of preservation.

Conclusion: This is an interesting reference book. But, always have a second witness to all the recipes first.

[Ana · Rating 5 out of 5]

OK, so I didn't read this -- its a resource book and not the kind of thing you read all the way through.

I just got it from the library today & I am impressed! Its a great resource for folks who want to learn to do their own home prepping & storage of food. I'm not nearly there yet (except for a little experimentation this summer, I hope), but this book seems to provide directions for anything under the sun that you want to learn how to freeze, can, pickle, etc. Gotta get a copy to keep!

[Jeff · Rating 4 out of 5]

Very useful book on preserving. There are a few chapters that are useless to me (meat and dairy), but the bulk of the book is concerned with fruits and vegetables.

My only complaint is that it is very much focuses on temperate-climate foods, so lots of the stuff we have here in SoCal has just been left out.

[Ethicurean Reads · Rating 4 out of 5]

Ethicurean review of this title and several others on preserving: "I can, you can, we all can!: Essential books for preserving seasonal bounty"

[Bob · Rating 4 out of 5]

I don't use this book as much as I used to, frankly I don't lhave the drive to can vegetables any more. Still it is a great reference for making saurcraut or picked peppers etc.

[MrsQ]

One of the most blatantly useful books I own...pretty much everything you need to know about food preservation. I have the first edition and the third.

[Kim · Rating 3 out of 5]

trying to 'stock up' right now, this book is helping!

[Charles Schneider · Rating 4 out of 5]

Spent the last two weeks making a myriad of jams, jellies and marmalades - to have homemade goods in winter-time. This book helped a lot.

[A.K. Snyder · Rating 5 out of 5]

This is fantastic! How to can, how to freeze, what to blanch, what to peel first, what to chop then blanch than freeze, how to make it all come out well in the end. I love this book.

[Kurt P · Rating 5 out of 5]

Everything you could possibly want to know about midwestern american preservation. An absolute must have for wanna-be homesteaders.

[James Violand · Rating 3 out of 5]

Great old-fashioned way of preserving foods with a twist - avoiding sugar and using honey instead.

[Lynda Jo · Rating 5 out of 5]

My go-to reference every time!!!

[James · Rating 4 out of 5]

Still a good book, but showing its age. More useful for those with root cellars, large gardens and the like.

[John Millard · Rating 5 out of 5]

Another useful reference book which also has recipes. Probably in top ten of usefulness.

[Tony Roof]

another great book for the kitchen... love this book