How to Store Your Garden Produce: The Key to Self-Sufficiency 2nd Edition book cover

How to Store Your Garden Produce: The Key to Self-Sufficiency 2nd Edition

Author(s): Piers Warren (Author), Tessa Pettingell (Illustrator)

Publisher: Green Books
Publication Date: 17 Mar. 2008
Edition: 2nd
Language: English
Print length: 152 pages
ISBN-10: 190032217X
ISBN-13: 9781900322171

Book Description

Become self-sufficient all year round with this handy guide to storing your garden produce.

There is a huge sense of satisfaction in being so self-reliant that you can grow fresh fruit and vegetables all year. With less than an acre, you can cultivate enough produce to feed a family of four for an entire year – but as most produce is ripe in the summer and autumn, most of it will go to waste without proper storage.

How to Store Your Garden Produce: The Key to Self-Sufficiency 2nd Edition is a modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The book is beautifully organised with the first part detailing a variety of creative storage methods, including basic storage, clamping, drying and vacuum-packing as well as pickles, chutneys, cheese, jams and jellies.

The book also features an easy-to-use A-Z list of produce, in which each entry includes recommended varieties, suggested methods of storage and a range of delicious and unusual recipes to try out, from apple cider and strawberry wine to mushroom ketchup and pumpkin soup. With this helpful book, you’ll know where your food has come from, save money, avoid packaging and eat home-grown food.

Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency.

Editorial Reviews

Review

There are so many benefits to ‘growing your own’, and as more and more of us get bitten by the bug this is the kind of book we’ll need to give us storage tips in order to prevent all that unnecessary waste. –The Cottage Gardener

From the Back Cover

How to Store Your Garden Produce: the key to self-sufficiency is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy-to-use reference section provides storage and preservation techniques for the majority of plant produce commonly grown in gardens and allotments.
Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year, but as much of the produce will ripen simultaneously in the summer, without proper storage most of it will go to waste and you’ll be off to the supermarket again. Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency.
In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage and a number of recipes: everything from how to make your own cider and picked gherkins to how to string onions and dry your own apple rings. You’ll know where your food has come from, you’ll save money, there won’t be any packaging, and you’ll be eating tasty local food whilst feeling very, very good about it!

About the Author

Piers Warren grows all manner of fruit and vegetables in his garden and greenhouse. As well as being an author of several books and many magazine articles, he also teaches wildlife film-making. He is very experienced in running a smallholding and is keen to promote organic principles, sustainability and green thinking. He lives near Norwich.

Excerpt. © Reprinted by permission. All rights reserved.

How to Store Your Garden Produce

Name: How to Store Your Garden Produce: The Key to Self-Sufficiency 2nd Edition
Author: Piers Warren (Author), Tessa Pettingell (Illustrator)
ISBN: 9781900322171

The Key to Self-Sufficiency

By Piers Warren, Tessa Pettingell

Green Books Ltd

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,
Black Currants, Red and White Currants, Jostaberries and Chokeberries,
Broccoli and Calabrese,
Brussels Sprouts,
Cabbages,
Carrots,
Cauliflowers,
Celeriac,
Celery,
Chard,
Cherries,
Chicory,
Cucumbers,
Endive,
Fennel,
Figs,
Garlic,
Gooseberries,
Grapes,
Herbs,
Horseradish,
Kale,
Kohlrabi,
Leeks,
Lettuces,
Medlars,
Melons,
Mulberries,
Mushrooms,
Nuts,
Okra,
Onions,
Parsnips,
Peaches, Apricots and Nectarines,
Pears,
Peas,
Peppers (Capsicum and Chilli),
Plums, Damsons and Greengages,
Potatoes,
Quinces,
Radishes,
Raspberries, Loganberries, Tayberries and Boysenberries,
Rhubarb,
Salsify and Scorzonera,
Spinach,
Squashes – Summer,
Squashes – Winter,
Strawberries,
Swedes,
Sweetcorn (Maize),
Tomatoes,
Turnips,
Index,

CHAPTER 1

Part One

The Methods

GENERAL GUIDELINES

1. Harvest produce for storage in its peak condition.

2. Handle produce carefully – bruised fruit and vegetables will rot quickly.

3. If you have to process your produce in some way before storage (e.g. the freezing of peas) do this immediately after harvesting, as enzymes can get to work very quickly and reduce the quality of the product.

4. Some varieties store better than others – if you are growing some crops for storage, research your varieties first.

5. Do not store near strong-smelling substances or hazardous chemicals – often a problem when storing in a garage or garden shed. Creosoteflavoured potatoes are not my favourite.

6. Always label any stored produce with a description of contents and the date of preserving or storing.

7. Check your stored produce regularly – remove any that is rotting to reduce the chance of it spreading.

8. Plan what you store (and therefore grow) according to your family’s tastes. There’s little point in storing twenty pumpkins if your family is bored with eating them after two or three.

9. The priority should always be to EAT the freshest produce while fresh, then store the excess. If you have a freezer full of year-old broccoli, you have simply grown too much broccoli.

10. As well as storage techniques, extend your growing season, if you can, using a greenhouse, polytunnel and/or coldframes. You will be eating fresh produce for longer, and can grow a wider range of varieties.

BASIC STORAGE

In some cases the very simplest form of storage is to leave it to nature. Various crops, like leeks for example, can be left in the ground until required. I have often harvested perfectly good leeks in May that were sown twelve

View on Amazon

电子书代发PDF格式价格30元我要求助

How to Store Your Garden Produce: The Key to Self-Sufficiency 2nd Edition