Product details:
| ISBN13: | 9781399416573 |
| ISBN10: | 139941657X |
| Binding: | Paperback |
| No. of pages: | pages |
| Size: | 234x156 mm |
| Language: | English |
| Illustrations: | Full colour photography throughout |
| 700 |
Category:
How to Store Your Garden Produce
The Key to Self-Sufficiency
Edition number: 3
Publisher: Green Books
Date of Publication: 13 February 2025
Number of Volumes: Paperback
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Long description:
Now in its third edition, this is the ultimate guide to becoming self-sufficient all year round by storing your garden produce.
Even half-acre plots can grow enough to feed a family of four for an entire year, yet with most produce ready to harvest in the summer and autumn, many gardeners struggle to use all of their fresh fruit and vegetables before it spoils. With proper storage techniques, there's no need for any of your hard work to go to waste, and you can enjoy home-grown goodness all year-round while saving money, lowering your food miles and avoiding the plastic packaging of a typical supermarket shop.
Jam-packed with creative storage techniques and 92 delicious recipes, How to Store Your Garden Produce is beautifully organised to showcase the best ways to preserve your produce, including dehydrating, freezing, fermenting and pickling. Illustrated with aspirational photographs throughout, the new edition features a useful A-Z of garden produce, with each entry detailing up-to-date recommended varieties, improved storage methods and vegan alternatives in recipes to make the most of your harvests.
From strawberry wine and peach chutney to mushroom ketchup and celeriac soup, learn simple and enjoyable techniques for preserving your produce with this handy guide.
Even half-acre plots can grow enough to feed a family of four for an entire year, yet with most produce ready to harvest in the summer and autumn, many gardeners struggle to use all of their fresh fruit and vegetables before it spoils. With proper storage techniques, there's no need for any of your hard work to go to waste, and you can enjoy home-grown goodness all year-round while saving money, lowering your food miles and avoiding the plastic packaging of a typical supermarket shop.
Jam-packed with creative storage techniques and 92 delicious recipes, How to Store Your Garden Produce is beautifully organised to showcase the best ways to preserve your produce, including dehydrating, freezing, fermenting and pickling. Illustrated with aspirational photographs throughout, the new edition features a useful A-Z of garden produce, with each entry detailing up-to-date recommended varieties, improved storage methods and vegan alternatives in recipes to make the most of your harvests.
From strawberry wine and peach chutney to mushroom ketchup and celeriac soup, learn simple and enjoyable techniques for preserving your produce with this handy guide.
Table of Contents:
Introduction
Part One: The Methods
General guidelines
Basic storage
Clamping
Freezing
Drying
Vacuum packing
Salting
Bottling
Pickles and chutneys
Relishes, ketchups and sauces
Jams and jellies
Fruit butters and cheeses
Fermenting
Part Two: The Produce
Apples
Artichokes - globe
Artichokes - Jerusalem
Asparagus
Aubergines
Beans - broad
Beans - French
Beans - runner
Beetroot
Blackberries
Blackcurrants, redcurrants and whitecurrants, jostaberries and chokeberries
Broccoli - purple sprouting
Brussels sprouts
Cabbages
Calabrese
Carrots
Cauliflowers
Celeriac
Celery
Chard
Cherries
Chicory
Cucumbers
Endive
Fennel
Figs
Garlic
Gooseberries
Grapes
Herbs
Horseradish
Kale
Kohl rabi
Leeks
Lettuces
Medlars
Melons
Mulberries
Mushrooms and other edible fungi
Nuts
Okra
Onions
Parsnips
Peaches, nectarines and apricots
Pears
Peas, sugarsnap peas and mangetout
Peppers - sweet and chilli
Plums, greengages and damsons
Potatoes
Quinces
Radishes
Raspberries, loganberries, tayberries and boysenberries
Rhubarb
Salsify and scorzonera
Spinach
Squashes - summer
Squashes - winter
Strawberries
Swedes
Sweetcorn
Tomatoes
Turnips
Useful resources
Acknowledgements
Photo credits
Main index
Index of recipes
Part One: The Methods
General guidelines
Basic storage
Clamping
Freezing
Drying
Vacuum packing
Salting
Bottling
Pickles and chutneys
Relishes, ketchups and sauces
Jams and jellies
Fruit butters and cheeses
Fermenting
Part Two: The Produce
Apples
Artichokes - globe
Artichokes - Jerusalem
Asparagus
Aubergines
Beans - broad
Beans - French
Beans - runner
Beetroot
Blackberries
Blackcurrants, redcurrants and whitecurrants, jostaberries and chokeberries
Broccoli - purple sprouting
Brussels sprouts
Cabbages
Calabrese
Carrots
Cauliflowers
Celeriac
Celery
Chard
Cherries
Chicory
Cucumbers
Endive
Fennel
Figs
Garlic
Gooseberries
Grapes
Herbs
Horseradish
Kale
Kohl rabi
Leeks
Lettuces
Medlars
Melons
Mulberries
Mushrooms and other edible fungi
Nuts
Okra
Onions
Parsnips
Peaches, nectarines and apricots
Pears
Peas, sugarsnap peas and mangetout
Peppers - sweet and chilli
Plums, greengages and damsons
Potatoes
Quinces
Radishes
Raspberries, loganberries, tayberries and boysenberries
Rhubarb
Salsify and scorzonera
Spinach
Squashes - summer
Squashes - winter
Strawberries
Swedes
Sweetcorn
Tomatoes
Turnips
Useful resources
Acknowledgements
Photo credits
Main index
Index of recipes
