Author(s): Paul Peacock
If you grow your own food you will be aware of that terrible word - glut; the mountain of food you've worked hard to produce, that you either give away, or let rot where it stands. The job's not done when the harvest is gathered in. You have to make this bounty last all year through - until next year's crop replaces it. This book represents the next stage for the fruit and vegetable gardener. It explains how to store food in the traditional way, and then goes one step further and shows how you can grow your food in a way that will ensure it is in the best state for storing - an art that is lost to many of today's gardeners and growers. The author focuses on methods by which the grower can keep vegetables and fruit for long periods without altering their undamental form or flavour. From clamping to dark room storage, drying to bottling, shelving to curing, you will discover how to keep as much of your crop as you want for yourself.
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Paul Peacock is an expert on plants, gardening, preserving, cooking and brewing, and self sufficiency. He is the editor of Home Farmer magazine and author of many books, including Patio Produce, The Urban Hen, and - with his wife, Diana - Grandma's Ways for Modern Days and Seasonal Cooking. Paul writes for The Daily Mirror as Mr. Digwell.
The techniques in the book include: - Shelving; - Bottling; - Pate; - Bagging; - Pickling; - Sauce making - Clamping; - Jams; - Hanging; - Freezing; - Confits; - Canning; - Drying; - Jellies; - Butters; - Boiling; - Vacuum packing; - Brewing; - Salting; - Pies & flans; - Preserving eggs; - Preserving honey;