A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that’s spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don’t stay fresh and delicious foreverthey must be eaten now…. or preserved for later.
You don’t need a lot of time or years of experience to preserve garden-fresh fruits and vegetables. Simple step-by-step instructions give you the confidence and know-how to freeze, dry, can, root cellar and brine the abundance from your summer garden.
Grate and freeze excess zucchini; it will be perfect in quick breads and muffins all winter long. Pick up a crate of less-than-perfect tomatoes at the farmers’ market and preserve them in jars of spicy salsa. Turn the overflow of green beans into tasty dilly beans to eat all winter or give as holiday gifts. These techniques and recipes will have you eating locally all year long.
|The Beginner’s Guide to Preserving Food at Home