Stocking up

Stocking up

The Third Edition of the Classic Preserving Guide

Book - 1990
Average Rating:
Rate this:
The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds.

For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.

Follow step-by-step instructions for:

-Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry

-Harvesting nuts, seeds, sprouts, fruits, and vegetables

-Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.

With more than 300 recipes for preservable foods--from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.
Publisher: New York : Simon & Schuster, 1990.
Edition: 1st Fireside ed.
ISBN: 9780671693954
0671693956
Branch Call Number: 641.4 Hup
Characteristics: ix, 627 p. : ill. ; 24 cm.
Additional Contributors: Rodale Food Center

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Subject Headings

  Loading...

Find it at BDL

  Loading...
[]
[]
To Top