Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.

"Harvest to Jar: The Art of Vegetable Preservation" is a culinary journey that invites you to savor the vibrant essence of each season long after it has passed. Delve into the world of preserving vegetables, where the bounties of summer's harvest are transformed into delectable treasures that grace your table year-round. From the time-honored traditions of canning and freezing to the innovative techniques of dehydrating and fermenting, this book is your guide to mastering the art of preserving nature's bounty. Explore the history and significance of vegetable preservation, uncovering the stories of passionate gardeners and farmers dedicated to preserving age-old traditions. Immerse yourself in the magic of flavors, herbs, and spices as you elevate your creations beyond mere preservation. With step-by-step instructions, practical tips, and mouthwatering recipes, "Harvest to Jar" empowers you to create signature canned, frozen, and dehydrated delights that ignite your culinary creativity. From family kitchens to community canning events, discover how preservation connects us across cultures and generations. Each jar, bag, or fermenting crock becomes a testament to your commitment to sustainability and a bridge to sharing the joy of nature's gifts with loved ones. Embark on a journey that transcends seasons and unites flavors, and let your passion for preserving vegetables blossom. Join the movement of culinary adventurers and preservation enthusiasts. Unleash your creativity, honor tradition, and celebrate the flavors of the earth in every bite. The journey from harvest to jar awaits - it's time to preserve, savor, and share. Embrace the art of vegetable preservation and let nature's treasures continue to delight your senses. Are you ready to transform the ordinary into the extraordinary? Open these pages and begin your preservation odyssey today.

Embark on a culinary journey that transforms fresh produce into preserved perfection with Harvest to Jar: Easy Water Bath Canning & Preserving Recipes. This comprehensive guide introduces the timeless art of water bath canning, making it accessible and enjoyable for beginners and experienced canners alike. Whether you're a home gardener looking to preserve your harvest, a farmer's market enthusiast eager to savor seasonal flavors year-round, or a food lover interested in homemade preserves, this book is your ultimate resource. This book is perfect for home gardeners, food enthusiasts, and anyone interested in preserving fresh, seasonal produce. It caters to beginners who are new to canning as well as experienced preservers looking for new recipes and techniques. Whether you want to enjoy the taste of summer berries in the middle of winter or create homemade gifts for loved ones, Harvest to Jar is your go-to guide for all things canning and preserving.

A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.

Recipe book for dry ingredients assembled and stored for quick meals in the future.