Overview

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmer's markets, and roadside stands--all year round. With Anderson at your side, you'll learn which fruits and vegetables are best for canning, freezing, and pickling and, along the way, learn how to insure food safety. Best of all, you'll find you're having fun, saving money, and eating well. Jean Anderson's Preserving Guide not only provides easy-to-follow directions for preserving whatever you grow but also dishes up more than 100 original recipes--for such tried-and-true classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. This step-by-step guidebook brings the expertise of a hands-on master to a whole new do-it-yourself generation of gardeners, cooks, and food lovers.

Full Product Details

9781469652115

Table of Contents

Reviews

[A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature's bounty and save money year-round.--Carolina Country [Anderson] brings a reassuring voice to what can be an intimidating undertaking.--Raleigh News and Observer You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here's the manual that conquers the art of preserving food in your kitchen.--Edible Piedmont For anyone who wants to know the nitty-gritty details of canning.--Winston-Salem Journal Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations.--Flavors Magazine

[A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature's bounty and save money year-round.--Carolina Country Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations.--Flavors Magazine You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here's the manual that conquers the art of preserving food in your kitchen.--Edible Piedmont [Anderson] brings a reassuring voice to what can be an intimidating undertaking.--Raleigh News and Observer For anyone who wants to know the nitty-gritty details of canning.--Winston-Salem Journal

[Anderson] brings a reassuring voice to what can be an intimidating undertaking.--Raleigh News and Observer You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here's the manual that conquers the art of preserving food in your kitchen.--Edible Piedmont [A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature's bounty and save money year-round.--Carolina Country Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations.--Flavors Magazine For anyone who wants to know the nitty-gritty details of canning.--Winston-Salem Journal

[Anderson] brings a reassuring voice to what can be an intimidating undertaking.--Raleigh News and Observer For anyone who wants to know the nitty-gritty details of canning.--Winston-Salem Journal [A] classic guide, born of the back-to-the-land movement [that] offers a new author introduction and teaches you how to enjoy nature's bounty and save money year-round.--Carolina Country Authoritative, comprehensive. . . . It's a book you'll 'preserve' for generations.--Flavors Magazine You will have some fun, save money over the long haul, dine well, and eat without the fear of store-bought, processed foods. . . . Here's the manual that conquers the art of preserving food in your kitchen.--Edible Piedmont

Author Information

The winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, Jean Anderson is author of The American Century Cookbook: The Most Popular Recipes of the Twentieth Century, A Love Affair with Southern Cooking: Recipes and Recollections, and Falling Off the Bone.

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