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.