The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Carol W. Costenbader
staff of ladies discovered that increasingly more in their nutrients was once being imported. They geared up a gaggle that got without delay from a farmer, inaugurating the procedure that got here to be often called Community-Supported Agriculture (CSA). the japanese notice for CSA is teikei, this means that “putting the farmer’s face on food.” such a lot CSAs commence with a farmer and infrequently a middle staff of contributors, who draw up the cheap that incorporates all farm construction expenses, together with salaries and overhead, for one year’s operation.
in a single day. Pour off the water. three. In a wide soup pot, mix the beans, water, tomatoes, bone, barley, and spices. Simmer for 2½–3 hours in a lined pot, until eventually the beans are gentle. four. upload the lemon juice and cook dinner quarter-hour longer. get rid of the bone. Herb Cheese Appetizer Summer’s dried herbs assist in making this cheese appetizer an excellent gift while packed in a ceramic crock with a lid. My acquaintances Ruth and Allie Blue shared this recipe with me years in the past. Freezing makes this a prepared answer.
Root cellar. The cool color of a north-facing porch or storage works good, too. outdoors STAIRWAY the skin basement steps could be a basic garage region for root plants. build an inside of basement door on the backside of your steps to avoid the warmth out of your basement from warming the stairwell region. so long as you are making room to stroll up and down them, the stairs themselves make nice cabinets for storing bins of produce. If the skin air will get too chilly, you could open the basement door.
Bottles, vinegar, 286 Botulism. See additionally Spoilage and canning, 24, 27, 31–33, forty seven and flavored oils, 289 and honey, 126 and pickling, 248 Bouquet garni, ninety two Breads banana, one hundred seventy and butter pickles, 254 cranberry, 106 French bread and professional butters, 294 Brined pickles, 238, 244 Broccoli, 10, 20, 121 Brussels sprouts, 10, 20, 121, 264 Bubbles, elimination of, 38, forty three, 188, 246 Butternut squash soup base, 151 Butters. See additionally Fruit spreads apple, 216 apple-plum, 217 apple-zucchini,.
Blanching, 79–80, eighty two, 86–87 and cooking time, 86–87 by means of dehydrator, eighty three, 86–87, 88–89 nutrients, coaching for, 79–80, 86–87 fruit leathers, 88–89 end result, eighty one, 86–87 herbs, eighty four, 89–93 historical past of, 78–79 meats, 93–94 through oven, eighty four, 86–87, ninety two packaging, eighty five and pasteurizing, 84–85 pretreatment equipment, 79–80, 86–87 recipes, ninety five rehydrating, eighty five, ninety four and spoilage, seventy eight, eighty five, ninety three garage, eighty five, 86–87 through sunlight, eighty two, 86–87 greens, seventy nine, 86–87 Durand, Peter, 23 E Eggplants canning of, 10 caviar,.