Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving

  • Seven steps to making fruit preserves

    from Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving Mrs. Wheelbarrow's Practical Pantry by Cathy Barrow

    • Categories: How to...; Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: fruit of your choice; sugar; lemons
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Notes about Recipes in this book

  • Caramel pear preserves

    • KevinSeattle on March 04, 2022

      The Quatre Epices is a genius stroke, giving this confiture a depth of flavor I did not expect, not even with the caramelization of the sugar. I’d up the amount next time, even.

  • Quickles: quick-pickled almost anything (but especially chiles)

    • Dannausc on November 23, 2019

      Quite easy. Worked well.

  • Sweet pickle relish

    • rollyridge on August 19, 2024

      I found this insidiously sweet. To my palate this is more of a cucumber, pepper, and onion jam than a relish.

  • Candied chiles

    • Dannausc on November 23, 2019

      Quite easy but I didn’t care for the combination of flavors.

    • rmardel on November 24, 2021

      I've made two batches of these. The flavor depends radically on the flavors of your individual chiles. My first time I made two jars using different chiles; one worked the other didn't. This summer I tasted the chiles and adjusted the spices and sweetness accordingly with a much more successful outcome. I will continue to use this as a rough guide, rather than as a specific recipe.

  • A box of tomatoes and forty cloves of garlic: roasted tomato soup

    • Frogcake on February 09, 2019

      One of my favourite soups. Nothing more delicious than roasted vegetables and I am a fan of adding fennel here. I freeze small containers for ready-to-eat flexibility.

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Reviews about this book

  • Food52

    2015 Piglet Community Pick. ...a testament to her authority on the subject. She guided me -- by no means a veteran canner -- with precise, detailed instructions in an encouraging, warm, & genuine tone

    Full review

  • Saveur

    Barrow has set out to present “putting up” not as a hobby, but as a smart way to supply yourself year-round with better ingredients—from pickles, ketchup, and jams to homemade stock, canned beans...

    Full review
  • ISBN 10 0393245861
  • ISBN 13 9780393245868
  • Published Nov 03 2014
  • Format eBook
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint W. W. Norton & Company

Publishers Text

A householder’s guide to canning through the seasons.

In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.

As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home.

Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.

Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.

In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.

Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall.

Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.

200 color photographs