num_pages: 320
description: Practical Methods &amp; Recipes for Creating a Treasure Trove of Preserved Foods When veggies are at their peak of the season this preserving compendium covering nearly every vegetable is your one-stop source. Brimming with 100 recipes beautiful full-page color images step-by-step preservation methods and handy reference charts this foolproof guide will help you master canning &amp; pickling fermenting dehydrating and freezing the most common garden produce. Angi Schneider is a master of preserving. She shares methods that emphasize simplicity yet keep the flavors exciting and shares tips for working your preserved foods into your familys regular meal plan so nothing goes to waste. A sampling of Angis everyday family-approved recipes featured in this book are:  Canned Dilly Asparagus  Fermented Corn Salsa  Dried Asian Broccoli Crisps  Frozen Carrot Top Pesto  Dried Scalloped Potatoes  Canned Marinara  Dried Pumpkin Pie Roll Ups  And so much more! Angi guides you through the basics of each preservation method then shares an A to Z guide to preserving common garden vegetables from asparagus to zucchini and everything in between. Each veggies chapter includes Angis growing tips a reference chart and at least one recipe for each preservation method starring that vegetable. Whether you want to become a more self-sufficient household reduce food waste for a greener planet or make the most of the fresh produce you have on hand see how easy and fun it is to fill your pantry with preserved foods your family will be excited to eat.
language: English
title: The Ultimate Guide to Preserving Vegetables: Canning, Pickling, Fermenting, Dehydrating and Freezing Your Favorite Fresh Produce
publisher: Page Street Publishing