NEWS RELEASE
BRADFORD WEST GWILLIMBURY PUBLIC LIBRARY
*************************
Preserving Food
Maybe you have planted a garden and you want to preserve some of your harvest. Maybe you are worried about food security and want to have extra supplies in the house. Maybe you want to learn a new skill or make homemade custom preserves with natural ingredients.
Whatever your reason, 2020 has seen a renewed interest in canning and preserving food and the BWG Library has the resources you need to help you make fresh, tasty preserves safely. Place a hold on your copy today.
Canning basics
If you are just starting out preserving, it is important to master the basic techniques – the importance of food safety cannot be understated. These books will guide you through the process, explain the science and help trouble shoot any potential problems in addition to supplying plenty to tasty recipes:
- The All New Ball Book of Canning and Preserving: Over 350 of the best canned, jammed, pickled and preserved recipes. A classic guide to preserving from the authority in food preservation, with step-by-step instructions and recipes for jams, relishes, pressure canning, freezing and dehydrating.
- The Complete Preserving Book: Canada’s trusted source, the Canadian Living Test Kitchen presents basic information and recipes for everything from salsa, liqueurs, and vinegars to pickles, jellies and jams along with additional recipes that make your preserves shine.
- Foolproof Preserving: A guide to small batch jams, jellies, pickles, condiments and more. By America’s Test Kitchen, this book offers a thorough guide to the science and techniques of preserves. Classics such as sour dill pickles and applesauce as well as bacon jam and hot sauce are all rigorously tested and explained.
Specialty books
If you are looking for more specialized preservation techniques and recipes, here are a few of the many preserving books found on our shelves.
- Amish Canning and Preserving: how to make soups, sauces, pickles, relished and more by Laura Ann Lapp. Old fashioned recipes for jams, relishes, pickles and jelly.
- The Complete Root Cellar Book: building plans, uses and 100 recipes by Steve Maxwell and Jennifer MacKenzie. If you are planning on storing vegetables such as potatoes, onions, carrot or beets for the winter this book will help you prepare your root cellar to properly store food for months.
- Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey: 64 different vegetables are fermented into krauts, kimchis, pastes and relishes including preserved limes, caulikraut and asparagus kimchi.
- How to Dry Foods: The most complete guide to drying foods at home by Deanna DeLong. Jerky, herbs, vegetables and fruit can all be dried for storage. Techniques include how and when to use a dehydrator, oven or air drying and recipes for using your dried food.
- Pickling Everything: foolproof recipes for sour, sweet, spicy, savory, crunchy, tangy treats by Leda Meredith. Recipes and instructions for all kinds of pickles including cucumbers, fish, walnuts, pineapples, chickpeas much more.
*************************
