Canning, Freezing and Preserving the Bounty of Summer
Categories: Cookbooks
Summer time and the tomatoes are ripe! BLT rules! Or just T for tomato. It won’t be long before our peaches are ripe, too. Then, there’s the ubiquitous zucchini. I never worry too much about having too many of them. Some of my friends know how to make zucchini bread. When all else fails, there’s always the compost heap.
When I was a child I did my share of slicing, dicing, shelling and peeling for the freezer and pantry. Mom called the other day to tell me she’s been freezing okra. I’ve chopped my last pod of okra.
For everyone else there are cookbooks about preserving the fresh fruits and vegetables of today to enjoy next winter.
- The Joy of Cooking. All About Canning & Preserving by Irma Rombauer
- Preserving Fruits and Vegetables by Carol W. Costenbader
- Preserving Summer’s Bounty. A Quick and Easy Guide to Freezing, Canning, Preserving and Drying What You Grow
More titles:
- Keeping the harvest. Preserving Your Fruits, Vegetables & Herbs by Nancy Chioffi
- Food Lover’s Guide to Canning: Contemporary Recipes & Techniques by Chris Rich
- Rodale’s Complete Book of Home Freezing by Marilyn Hodge
- Preserving in Today’s Kitchen by Jeanne Lesem
- Ball Blue Book: The Guide to Home Canning and Freezing
For the curious:
Pickled Potted and Canned. How the Art & Science of Food Preserving Changed the World by Sue Shepherd
