- Products for Wiser Living
Jo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy and herb products. Jo Ann makes and sells 75 cases of jams, jellies and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge.
In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of exciting recipes for preserving, baking, and cooking—unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you’ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious!
Author: Jo Ann Gardner
Reap the benefits of preserving your food the natural way with the Pickle-Pro setup! Yes, you can make pickles and sauerkraut, and that is just the start. Lacto-ferment all your veggies and fruits into delicious foods that are better for your health.
The product uses a hard plastic lid that is BPA-free! (Remember, the harder the plastic the less it can gas off any of its chemicals.)
Pickle-Pro allows you to provide your own jars! The lids fit any wide-mouth canning jars! The Pickle-Pro provides the lid with airlock and a rubber seal; you provide the glass jars and the ring to secure it to the jar. No muss, no fuss, no broken jars in transit. Now, when your bounty is fermented, all you do is remove the Pickle-Pro setup and seal your jar with a regular metal canning lid.
Format: Other/miscellaneous products
The ultimate guide to acquiring, assembling, and using lifesaving emergency communication systems, this book includes in-depth information on operating ham radios, walkie-talkies, shortwave radios, and citizens band (CB) radios. When disaster strikes, calls, texts and emails don’t work. After 9/11, Hurricane Katrina, and Hurricane Sandy, cell phones were rendered useless when transmission towers were destroyed and networks became overloaded. Having an alternative way of reaching family and loved ones at these critical moments is essential. With this guide, learn the best tips, tricks, and expert secrets for surviving when phones and the internet fail. This comprehensive guide covers everything needed to be fully prepared for when the grid goes down.
Author: JIM COBB
The long-term food storage techniques for nutritious, delicious, lifesaving meals in this book include tips and tricks for preparing shelf-stable foods in your dehydrator. Forget those tasteless K-rations and preservative-filled, prepackaged foods. With this book and a dehydrator, you can quickly and easily convert fresh fruits, vegetables, and meats into a delicious stockpile of tasty foods. The most environmentally sustainable way to utilize your survival garden’s complete harvest, dehydrating is an ideal solution to long-term food storage. Plus, it’s healthy and affordable!
Author: SHELLE WELLS
Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches because most "vintage" recipes are written to feed a large family, or to use up a farm-size crop. Increasingly, however, she found that smaller batches suited her life better. Working with a quart, pound, pint or bunch of produce (and not a bushel) allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.
Preserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies and pickles are speedy, too: Some take under an hour, leaving you more time to plan your next batch.
Author: Marisa McClellan
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers (both newbies and old hands) in every sort of preservation technique imaginable.
Author: Leda Meredith
The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.
Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.
The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dills Spears to Asian Ice-Box Pickles. There's something delicious for every pantry!
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Sherri Brooks Vinton
This creative collection is a preserving guide and cookbook all in one! It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries and cherries to lemons, quince and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or cook up Grapefruit and Sultana Conserve and incorporate it in Sauteed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!
Author: Sherri Brooks Vinton
The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive techniques section includes complete how-to instruction for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand. Put ’em Up! FRUIT is a preserving guide and cookbook all in one! It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts, and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or cook up Grapefruit and Sultana Conserve and incorporate it in Sautéed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!
Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q&A reference, she answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.
Author: Sherri Brooks Vinton
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?
Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.
Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.
Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.
From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.
Author: R Field,R Courchesne,L Atwood