The Washington Post is highlighting
four books that can help ease you into preserving and/or
canning some of that wonderful excess produce at the Farmers'
Market. Titled "This could be your year, first timers" they
mention:
- The Preservation Kitchen: The Craft of Making and Cooking With Pickles, Preserves, and Aigre-doux, by Paul Verant & Kate Leahy
- The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More, by Andrea Chesman
- Food in Jars: Preserving in Small Batches Year-Round, by Marissa McClellan
- Homemade Preserves & Jams: Over 90 recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More, by Mary Tregellas
If you've ever been tempted to cross the preserving divide, check out their description of the books, plus, of course, the EYB details on them. We've indexed the first two, have the third on the list to be indexed, and have easy ordering links to all of the books. So go to it, and let us know how you succeed. Plus, if you have any other suggestions for first-timers, we'd love to hear them.