The Washington Post is highlighting
four books that can help ease you into preserving and/or
canning some of that wonderful excess produce at the Farmers'
Market. Titled "This could be your year, first timers" they
mention:
- The Preservation
Kitchen: The Craft of Making and Cooking With Pickles, Preserves,
and Aigre-doux, by Paul Verant & Kate Leahy
- The Pickled Pantry: From
Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys
& More, by Andrea Chesman
- Food in Jars: Preserving in
Small Batches Year-Round, by Marissa
McClellan
- Homemade Preserves &
Jams: Over 90 recipes for Luscious Jams, Tangy Marmalades, Crunchy
Chutneys, and More, by Mary Tregellas
If you've ever been tempted to cross the preserving divide,
check out their description of the books, plus, of course, the EYB
details on them. We've indexed the first two, have the third on the
list to be indexed, and have easy ordering links to all of the
books. So go to it, and let us know how you succeed. Plus, if you
have any other suggestions for first-timers, we'd love to hear
them.
