- Products for Wiser Living
Are you and your family self-reliant? Will you be able to provide for them and keep them safe? The best way to prepare for the future is not through fancy tools and gadgets; it’s experience and knowledge that will best equip you to handle the unexpected. However, it doesn’t matter how prepared you are for disaster, if you run out of food you will soon run out of time.
Everyone begins somewhere, especially with learning how to stock your pantry for an indefinite period of time. In 52 Unique Techniques for Stocking Food for Preppers, you’ll find a project for every week of the year, designed to teach you the fundamentals of canning and preserving any sort of food as safely as possible.
Self-reliance isn’t about building a bunker and waiting for the end of the world. It’s about making sure you have enough food to feed your family should the worst happen. 52 Unique Techniques for Stocking Food for Preppers is the ultimate instructional guide to preparing food and making sure that it keeps. It‘s a must-have book for those with their eye on the future.
This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.
If you can boil water, you can make your own delectable jams and jellies. Ball Canning Back to Basics focuses on the building-block techniques for learning water-bath canning, as well as easy, classic recipes every canner should know.
Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry, plus get simple variation ideas for low-sugar and flavor change-ups.
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving.
As nutrition and food quality has become more important, home canning and preserving have increased in popularity for the benefits they offer:
These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and, of course, jams, jellies, and fruit spreads, such as:
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
About the authors: Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.
Home canning provides year-round the pleasure of eating natural, delicious produce from the garden or local markets. Preserving food is modern, practical, and simple, especially when using tried-and-true recipes from Best of Bridge. The outstanding variety of recipes includes jams and spreads, conserves, fruit butters, marmalades, chutneys, pickles, relishes, ketchups, sauces, and salsas. These recipes cover the gamut in flavors from simple to spectacular. There’s something for every region and climate nationwide.
In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. For a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.
Thurow explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.
Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!
Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.
Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.
You've heard it: You are what you eat. The evidence is mounting that what you put into your mouth matters. What better way is there to know exactly what you are eating than to grow some of your own food or get to know your farmer? Celeste has decades of experience providing good, nutritious food for her family. Celeste's Garden Delights will show you how to grow, can, ferment, freeze, dry and root cellar fresh produce. If you can't do it all, just do what you can. Start small. Even if you live in an apartment, you can grow a tomato plant or two in pots on the balcony or patio. Or, you can take a few hours in the summer to buy and prepare berries or corn for your freezer. If you have a lawn and would like to make part of it into a garden, the section on No-Till Gardening will tell you how. Thinking about keeping chickens? Read the section on Backyard Chickens to see if it's something you truly want to do. Food is usually less expensive when it is in season. Get together with some friends to take advantage of bulk buying. Farmers generally give you good discounts if you buy large quantities or "seconds" (food with a few bruises). You can do it! There's no better feeling than having an actual relationship with your food. Homegrown and homemade (or locally grown and made) are truly the best.
Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.
Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to grow of each crop for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.