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
Autorentext
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.
Zusammenfassung
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
Inhalt
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