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Title: Stocking Up: The Third Edition of the Classic Preserving Guide by Carol Hupping ISBN: 0-671-69395-6 Publisher: Fireside Books Pub. Date: 01 May, 1990 Format: Paperback Volumes: 1 List Price(USD): $20.00 |
Average Customer Rating: 4 (4 reviews)
Rating: 5
Summary: A primer for many types of food preservation and prep...
Comment: This book covers canning, freezing, juicing, drying, cold storage/root cellaring as well as making and preserving your own dairy products. It provides a lot of helpful illustrations and many alternative methods of getting the job done given the equipment available (or not available) to you. In fact, this is the first time I've seen directions on making ice cream without a fancy maker!
This is actually the first book that made me think I could actually make my own cottage cheese or fruit flour.
They also walk the produce-newbie through choosing good produce and the differences in varieties; but for us suburban gardeners, they also help us find varieties good for preserving (including actual company names) and tips on harvesting at a good time.
The meat chart was priceless. I don't intend to purchase an animal to be butchered (although there are yields and advice given for this) but I found knowing what type of meat cut came from where was incredibly helpful in buying my meat in the grocery store! I also found the section on cutting up a chicken into pieces very valuable as well--since I can find whole chickens very easy. Likewise with instructions on filleting a fish. Knowing how to do this allows me to save money when purchasing! They then, of course, show you how to preserve them... and other seafoods and meats.
Last, they also cover nuts, grains, seeds and sprouts--getting/harvesting, preserving and recipes for using them.
Rating: 1
Summary: the food police
Comment: Beware, in this third edition, the author has decided that you should not have salt, nitrates, sugar or vinegar, these are staple ingredients for food preservation.Because of this, the chapter on preserving and smoking meat has been deleted. Also, many of the pickle recipes have been much altered for the worse. Additionally, imagine the preserves and jellies without sugar (honey as a substitute) . I feel I have been cheated by not being informed of these changes in the description of this book.If a cookbook author decides to set themselves up as the food police, they should inform you of that fact up front. I find the book useless. I am still looking for a real food preservation book.
Rating: 5
Summary: The Classic Book for Food Preservation
Comment: It's a little disconcerting that we need a book to teach us what our Grandmothers new instinctively or by shared knowledge. But, in our whirlwind world of prepared food and fast food, even the most basic preservation techniques can seem like a foreign language.
If you only use one tenth of the valuable information in this book to prepare your own organic dishes, your life will be made that much more whole and healthy. This is a complete guide full of know how that will get your do it yourself juices flowing. The four main headings are:
Vegetables and Fruits make up the first chapter which covers everything from picking the best variety of tomato(or any other fruit or vegetable) to grow for freezing or drying, to how to dry, freeze, pickle, can, or juice that tomato. It also teaches you how to turn your tomatoes (or other veggies) into relish, jelly and more. The recipes in this chapter have been created with the freezer in mind, but they are so good, they may not make it that far.
Dairy Foods ,the focus of the next chapter, churns up all the facts on milk, cream, eggs, butter, cheese, ice cream and even yogurt. I like the 'what can go wrong sections'; they must have anticipated I would read this book.
Meats, Poultry and Fish make up the third chapter. Here we learn how to freeze combination dishes (so they aren't little blocks of ice when we go to cook them later), as well as, the proper way to dry and can these staples.
Nuts, Seeds, Grains and Sprouts is one of my favorite sections. Making fresh herb and nut breads and spreading them with nut or herb butters makes me head for the kitchen.
This book was revised in 1990 and it may differ slightly from the information above. You see I have been using the book since 1978 when it first came out. Some information is timeless.
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Title: Putting Food by by Janet C. Greene, Ruth Hertzberg, Beatrice Vaughan, Janet Greene ISBN: 0452268990 Publisher: Plume Books Pub. Date: 01 September, 1992 List Price(USD): $15.95 |
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Title: Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow by Susan McClure ISBN: 0875969798 Publisher: Rodale Books Pub. Date: 15 April, 1998 List Price(USD): $14.95 |
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Title: Complete Guide to Home Canning and Preserving by United States Dept. of Agriculture ISBN: 0486409317 Publisher: Dover Publications Pub. Date: 01 June, 1999 List Price(USD): $8.95 |
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Title: Root Cellaring: Natural Cold Storage of Fruits and Vegetables by Mike Bubel, Nancy Bubel ISBN: 0882667033 Publisher: Storey Publishing Pub. Date: 01 September, 1991 List Price(USD): $14.95 |
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Title: The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes by Ellie Topp, Margaret Howard ISBN: 1552094898 Publisher: Firefly Books Ltd Pub. Date: 07 April, 2001 List Price(USD): $19.95 |
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