Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving.
As nutrition and food quality has become more important, home canning and preserving have increased in popularity for the benefits they offer:
These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and, of course, jams, jellies, and fruit spreads, such as:
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
About the authors: Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.
Author: JUDI KINGRY & LAUREN DEVINE
In 288 pages, Cooking Light Pick Fresh Cookbook will share the secrets to buying, growing and cooking your favorite fresh fruits, vegetables and herbs. Bursting with beautiful color photographs, this book is an invaluable resource for home cooks, novice gardeners and food lovers alike. Cooking Light Pick Fresh Cookbook includes:
Author: Editors of Cooking Light
Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops, especially vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation.
Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide shows how:
Beginning with a comprehensive overview of modern commercial agriculture, and rounded out by a selection of advanced techniques to maximize, preserve and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast.
Author: David Kennedy
No survival pantry is complete without this book. Eating on the Run will equip you with a working knowledge of dozens of readily harvestable plants, grasses, nuts and berries that require little, if any, preparation. You will learn how to distinguish safe plants from toxic varieties, which parts of the plant are edible, and when and where you’re likely to find abundant supplies each season. Plus, the author shares delicious ways to enjoy the plants while on the move. There are some 2,000 edible plants recorded, most of which are not cultivated as crops. Growing wild, these little-appreciated but healthful and palatable plants can feed you well in the wilderness at every time of the year, even in the dead of winter.
Author: Fred Demara
Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.
Author: Kirsten & Christopher Shockey
In this new book, Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the exotic.
Fresh from the Garden will appeal even to readers who don't have a vegetable garden or orchard in their backyard. Thanks to the ever-expanding farmers markets and popular community-supported agriculture programs in the Pacific Northwest, fresh, organic produce is always easy to come by.
Author: Ann Lovejoy
Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs and never-before-seen vegetables, with recipes that are as concise and doable as they are appealing. Created for and by community-supported agriculture (CSA) program members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.
Organized by vegetable (53 in all), each section includes nutritional, historical and storage information, as well as cooking tips. With more than 420 original recipes created, tested and enjoyed by chefs, CSA members and farmers, this book ensures you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!
From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment and community, and more information on home food preservation and how to help children appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.
With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.
Author: Alice Hart
In Growing Food in a Short Season, Melanie J. Watts explains that with the right gardening practices the short Northern summer can lead to an explosion of life, producing enough color and food to see anyone through the dark days of winter. Providing helpful hints and a wise gardening philosophy for a productive food garden, Watts begins at ground level with instruction on how to use compost and manure to create fertile soil that will lend its life to plants. A variety of seed options and planting methods are presented — including start times and placement — taking into account microclimates that occur in each garden as well as the benefits of companion planting. Additionally, plants that are easily grown in Zone 2 and 3 are listed with concise how-to-grow information. Watts provides full chapters on garden maintenance and harvesting, as well as tips on cooking and preserving the bounty with great recipes that focus on eating seasonally.
Author: Melanie Watts
Straw bale gardening is an inexpensive, low-maintenance way to grow a bounty of food in a small space. All you need is a bale of straw, some fertilizer, and your favorite vegetable seeds! Craig LeHoullier’s step-by-step instructions show you how to do everything from sourcing the straw and setting up your bale to planting, dealing with weeds and pests, and harvesting.
Author: Craig LeHoullier
Decades before the terms "eco-friendly" and "sustainable growing" entered the vernacular, How to Grow More Vegetables demonstrated that small-scale, high-yield, all-organic gardening methods could yield bountiful crops over multiple growing cycles using minimal resources in a suburban environment. The concept that John Jeavons and the team at Ecology Action launched more than 40 years ago has been embraced by the mainstream and continues to gather momentum. Today, How to Grow More Vegetables, now in its fully revised and updated 8th edition, is the go-to reference for food growers at every level: from home gardeners dedicated to nurturing their backyard edibles in maximum harmony with nature’s cycles, to small-scale commercial producers interested in optimizing soil fertility and increasing plant productivity. Whether you hope to harvest your first tomatoes next summer or are planning to grow enough to feed your whole family in years to come, How to Grow More Vegetables is your indispensable sustainable garden guide.
Want to read more? Preview this book: Building the Soil, Building the Future.
Author: John Jeavons
Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.
Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook, which features 150 recipes. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, Rhubarb Dumplings, or a Perfect Pastry pie crust for a delicious Butterscotch Peach Pie.
You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.
Author: Editors of GRIT Magazine