storing & perserving

[Dobby]

Does any know of a good book on storing & perserving your crops
or have any iders.
or should we have this as a new section?

[pigletwillie]

A quality book is

Canning and preserving for Dummies by Karen Ward ISBN 0 7645 2471 2.

This was reccomended to me by Supersprout, it covers

Waterbath canning (bottling to us in the UK)
Pressure canning
Freezing
Drying,

and has recipes for the usual suspect of jams, jellies, chutneys and the like. It is a very good book for beginners and more accomplished preservers.

Another good book is

Jams, Preserves and Edible Gifts by The National Trust ISBN 0 7078 0274 1
this does exactly what is says on the cover

And another one

Preserved by Nick Sandler and Johnny Acton ISBN 1 85626 532 3

which has some cracking recipes in it along with ideas on salting, smoking, infused oils salamis and sausages, thanks for the present Tigger as we use this book alot.

[rustylady]

The best ones are the old ones! I have a Readers Digest "The Cookery Year", and "The Gardener's Year". Both have excellent sections on preserving surplus fruit and veg. If you want to make wine from your surplus I would recommend C J Berry's books.

[Mrs Dobby]

We have the CJ Berry book, I bought it years ago and used to use it, but currently dont have any brewing stuff, as we had to leave it behind when we moved here (just ran out of time on the moving day), but we are keeping our eyes open for any freecycled demijohns and other paraphenalia!

[Alison]

My mum gave me The Basic Basics Jams, Preserves and Chutneys by Marguerite Patten which is great for what it says although obviously not much use for canning etc!

[shirley]

My favourite is 'Best kept secrets of the women's Institute, Jams Pickles and chutneys'. I also use my old Farmhouse Kitchen books that accompanied the series back in 1975.
I also have ' Preserving' by Oded Schwartz. Don't use it much but it does include bottling and preserving meat and fish.

[Earthbabe]

We have Preserved as mentioned by PW, Ace book with lots of DIY stuff in it although we saw some monster smokers in our local Calor gas showroom thingy.

I have an anonymous book called Preserves and am very keen to have the Marguerite Patten book. My mum has this latter and it is brill.

I also have a Reader's Digest book which is ages old - the one with info on chickens and bees at the back.

Didn't know Oded Schwartz did many books. I have the "In search of Plenty - a history of Jewish Food". Don't use it much but it is very interesting and a lovely book.

[bramble]

Could someone explain the reason for waterbath canning (botteling).
Where can you buy this waterbath, and what purpose does it serve.
Am i the only ignorent of this method?

[TPeers]

We have the CJ Berry book, I bought it years ago and used to use it, but currently dont have any brewing stuff, as we had to leave it behind when we moved here (just ran out of time on the moving day), but we are keeping our eyes open for any freecycled demijohns and other paraphenalia!

Hi, I know it is quite a distance but if you are ever in the south east, I have several demi-johns and other wine making gear looking for a home.

I have used it, but no longer do so. Too heavy and fragile to post though!

[TPeers]

Bramble - waterbath canning is a method of preserving soft fruit like strawberries, that do not freeze well.

Get any large saucepan, fill kilna jars with fruit, topped with heavy syrup, put lids on LOOSLY, place jars in saucepan and add water to just below the lids than simmer for at least half an hour, or until the syrup is gently bubbling.

The simmering brings the temp of the fruit and syrup up to above 85 deg C which kills off any bugs.

The preserve will need to be kept in a cool (or even cold) place and will only keep for about 6 months, but the strawberries remain firm and whole! Delicious.

[bramble]

TPeers, thank you very much for that information. I know a little more about it now.
I was reading about it on an american site where they can tomatoes using this method.

[Lesley Jay]

Bramble you will find that the Americans preserve most things in a water bath or pressure canner including jams.

[pigletwillie]

Waterbaths are only suitable for high acid foods such as tomatoes etc. It is NOT suitable for most veg and anything with meat in, for that you need a pressure canner which is a large pressure cooker for jars of for example home made bolognese sauce. it heats stuff up to 115 degrees which kills off botulism other wise you will still have botulism present which thirves in anaerobic low acid conditions.

I bought one from America via ebay for less than £30.

[Tyto Alba]

This site is really opening my eyes. Fantastic!

[Lesley Jay]

That's great Tyto Alba! I'm pleased you like it here!