Storing and Preserving Garden Produce For Dummies¿

1. Auflage 2012
ISBN: 978-1-119-95156-8
Verlag: John Wiley & Sons

Buch, Englisch, 404 Seiten, Format (B × H): 185 mm x 231 mm, Gewicht: 744 g

Growing your own food is more popular than ever. But what do you do if you find yourself with a glut of beans, peas or carrots? How can you make the most of your garden produce and cut down on those trips to the supermarket?

This book provides everything you need to make your home-grown produce last, covering fruit, vegetables, herbs and even eggs.

Storing and Preserving Garden Produce For Dummies:

* Covers the main methods of storing and preserving, such as clamping, cool storage, freezing, drying, salting, pickling, fermenting and preserving with sugar
* Includes information on a huge range of produce - almost everything you could ever want to grow in your back garden
* Explains what methods of storing and preserving are most suitable for each item of produce
* Also contains a wealth of recipes to help you on your way to making the perfect jams, chutneys and pickles

Autoren/Hrsg.

Riggs, Pammy

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Gartenbau

Inhaltsverzeichnis

Introduction 1

Part I: Understanding Preserving 7

Chapter 1: Experiencing the Good Life with Good Reasons 9

Chapter 2: Equipping Yourself and Your Kitchen 21

Chapter 3: Preserving Garden Produce Safely 33

Part II: Discovering Storing and Preserving Methods 51

Chapter 4: Boxing, Bagging and Clamping: Cool Storage Options 53

Chapter 5: Preserving With Sweetness: Jams, Jellies and Syrup 71

Chapter 6: Using Vinegar to Preserve Your Produce 87

Chapter 7: Freezing and Refrigerating Home Produce 103

Chapter 8: Drying, Salting and Vacuum-Packing Your Produce 117

Chapter 9: Drinking Up Time: Imbibing Your Own Liquid Refreshments 129

Part III: Working with Home-Grown Fruits 149

Chapter 10: Enjoying Outstanding Orchard Offerings 151

Chapter 11: Making the Most of Your Berry, Berry Good Soft-Fruit Harvest 177

Chapter 12: Storing and Enjoying Fruiting Vegetables 199

Part IV: Keeping and Eating Garden Vegetables 223

Chapter 13: Going Underground: Rootin' Around with Root Vegetables 225

Chapter 14: Making Room for Legumes: The Bean Harvest 247

Chapter 15: Harvesting the Best of the Rest 259

Part V: Preserving and Using Herbs, Eggs and Wild Extras 281

Chapter 16: Parsley, Sage, Rosemary and Thyme: Enjoying Glorious Garden Herbs 283

Chapter 17: Enjoying Eggs All Year Round 305

Chapter 18: Going Wild in the Country 323

Part VI: The Part of Tens 345

Chapter 19: Ten Pointers for Perfect Preserving 347

Chapter 20: Ten Troubleshooting Tips 353

Chapter 21: Ten (or So) Ways to Take Storing and Preserving Further 359

Index 369

Über Autor(innen)

Pammy Riggs is a well-respected figure in the farming and food industry. She owns and runs the award-winning Providence Farm in Devon and has been a hands-on farmer and small-scale food producer for over 20 years. She has taught a variety of food-related courses around the UK, including the poultry-keeping course at River Cottage. She is the author of Keeping Chickens For Dummies and is a columnist for Country Smallholding magazine.