Preserving the foods of summer to enjoy in winter saves a household money, especially during the cold months when the fresh pickings are slim and local produce almost impossible to find. There's also the advantage of knowing where your food came from and how it was prepared; and there's the satisfaction of doing it yourself, taking control of your food supply.This book explains four types of preserving: water-bath canning, pressure canning, curing meats and making cheese. A separate chapter is devoted to each type of preservation and the instructions are organized seasonally, from spring to winter, and from the easiest to the most difficult. Dozens of canning, smoking, curing and cheesemaking recipes are complemented by "bonus recipes" that make use of what's been preserved.
Recipes and Techniques for Year-Round Preserving
by Cathy Barrow
W. W. Norton & Company, 2014
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