Book recommendations for preserving/freezing crops

[palborn]

Hi

In the optimistic hope I will have a glut of everything I am attempting to grow this year I want to be prepared so that I can store them. Can anyone recommend a reference book they refer to time and time again for all the different ways fruit & veg can be preserved.

[Alison]

I have "The Basic Basics Jams, Preserves and Chutneys" by Marguerite Patten which is really good and talks about how to do all sorts of methods of preserving and what works well for what type of fruit / veg. I've used it mainly for the jams and chutneys but it talks also of bottling, salting, freezing etc. Also, I think that there are some pretty good ones written by WI also. Think there was a thread on this last year if you try the search facility.

[palborn]

Thanks Alison.

[selfheal]

the new river cottage handbook (no.2) called 'preserves' is excellent! ive got tons of ideas from it.

[Stacey Steve]

If you want to try drying foods, then look on Amazon for the books by Mary Bell. OH finds hers not only interesting but there are also loads of recipes for using the produce afterwards.

I bough her a food dehydator from a company called Westfalia on the internet. Had looked at ones on EBay etc but these were £100-200, which was a lot for an experiment but bought ours for £34 and now they are doing them for sub £30.

Ours has been in use almost every day for the last month.

[Alison]

If you want to try drying foods, then look on Amazon for the books by Mary Bell. OH finds hers not only interesting but there are also loads of recipes for using the produce afterwards.

I bough her a food dehydator from a company called Westfalia on the internet. Had looked at ones on EBay etc but these were £100-200, which was a lot for an experiment but bought ours for £34 and now they are doing them for sub £30.

Ours has been in use almost every day for the last month.

They seem to have 2 for sale which look pretty similar but are different prices - which one do you have? Been thinking of getting one for ages but not willing to fork out £100.

[seasprout]

the new river cottage handbook (no.2) called 'preserves' is excellent! ive got tons of ideas from it.

Where did you get your copy from...? Amazon have now put it back to August 4th..

[shirley]

Go to River Cottage website.

[rogesse]

I swear by my WI 'Preserves and Preserving' (Olive Odell. pub. Purnell & Sons Ltd. 2nd Ed.1979).

It has chapters on;

Jams, jellies, marmalades and curds,
Chutneys, relishes, sauces and vinegars,
Freezing and bottling
Pickling, drying, salting and crystallizing.

Pretty much everything and virtually idiot proof - it would have to be in my case and everybody loves my raspberry jam and spicey green tomato chutney (so if I can do it....)

I wouldn't be suprised if it is still in print or something similar. Marguerite Patten should also be good if her other books are anything to go by

[Stacey Steve]

I looked at the spec and pictures carefully for the 2 types of dehydrators and the only difference I can see is that like ours, it have a logo "2000" whereas the other one has some outlines of food on it. Seems to be the same thing to me but the cheaper one is the "old" style

The WI book is now titled "Best Kept Secrets of the Women's Institute, Jams, Pickles & Chutneys"

OH got her's from Amazon

[bramble]

spicy green tomato chutney

Rogesse, is there any chance you might post the recipe for the spicy tomato chutney. I have been looking for a recipe like this but could'nt find one.

[rogesse]

Sorry Bramble, been off galavanting, I would have pm'd you this in full but couldn't work out how

The receipe is as follows (word for word WI..................);

Makes approx. 3.5kg (7lb)

2kg (4lb) green tomatoes
750g (1 1/2lb) shallots
500g (1lb)cooking apples
600ml (1 pint) vinegar
250g (8oz)seedless raisins/dates
12 red chillis (Don't do it...)
25g (1oz) dried root ginger (don't do this either)
10ml salt (2 teaspoons)
500g (1 lb) sugar

Wash then finely chop all the tomatoes,shallots (use onions, the sweetness seems gets lost) and peeled apples.
Put them in a pan and add half the vinegar

At this point the receipe suggests you crush then put the chillis and ginger in a muslin bag before adding to the brew - you could add directly - I won't be overdoing either ingredient again, especially the chillis

Anyway it goes on - add the raisins/dates then cook until soft and pulply.

Add the rest of the vinegar, salt and sugar 'stir well'

Let it all cook (pressing the muslin bag if you've gone to the bother) until it has reached 'setting stage' this is when it get slightly thicK

(Put a bit of the liquid on a cold surface (saucer in freezer is good) - if after a minute it crinkles when pushed with a finger, it is done)

Pot into hot jars, cover and leave to mature - approx (6 - 8 weeks), I give it at least 12 weeks

It should come out like Branston pickle as long as you don't go heavy on the chillis and ginger as I did - mind you, I've got repeat orders - why are men so macho