Mrs. Wheelbarrow's Practical Pantry

Mrs. Wheelbarrow's Practical Pantry

Recipes and Techniques for Year-round Preserving

Book - 2014
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In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers' market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.As Cathy writes in her introduction, "A walk through the weekend farmers' market is a chance not only to shop for the week ahead but also to plan for the winter months." From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow's Practical Pantry shows you how to create a fresh, delectable, and lasting pantry--a grocery store in your own home.Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.Under Cathy's affable direction, you'll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook--and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what's been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs--along with troubleshooting tips to ensure safe preserving--will keep your kitchen vibrant from spring to fall.Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy's recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf--creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Publisher: New York :, W.W. Norton,, [2014]
Edition: First edition
ISBN: 9780393240733
Branch Call Number: 641.42 B279m
Characteristics: 428 pages : color illustrations


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Aug 03, 2016

Large book. About half hot-water bath canning and pickling, and half pressure-canning, curing and smoking. She makes her own pectin and puts a lot of kiwis and apples into recipes to help things thicken. She also puts a tiny bit of butter in her jam. She has a lot of interesting flavor combinations. This is one of the few cookbooks I've gotten out of the library about preserving food that has included meats.

May 31, 2016

I enjoyed this book very much. Sound practical advice on food preservation given in an easily understandable format. I purchased my own copy after taking it out of the library.

Apr 15, 2015

OK, the title is a bit odd. But this book is a gem. Consistent 5 star reviews on amazon. I'm going to buy it. The book is packed with priceless suggestions to make those preserves perfect instead of just OK. I got some very good ideas to improve my dill pickles. How to test that the raspberry jam will set without going to the trouble of putting it in jars and being disappointed - my problem in spades. There is a ton of useful information here if you are interested in buying, eating, preserving local food.

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