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Stocking Up: The Third Edition of America's Classic Preserving Guide (Paperback)

by Carol Hupping (Author) "As you page through any seed catalog, you'll discover that each vegetable and fruit is usually available in a number of varieties ..." (more)

4.0 out of 5 stars See all reviews (5 customer reviews)

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Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike Bubel
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Product Details

Paperback: 640 pages
Publisher: Fireside; Revised edition edition (Jun 15 1990)
Language: English
ISBN-10: 0671693956
ISBN-13: 978-0671693954
Product Dimensions: 23.4 x 18.9 x 3.3 cm
Shipping Weight: 967 g

Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)

Amazon.ca Sales Rank: #140,386 in Books (See Bestsellers in Books)
Popular in this category:
#54 in Books > Cooking, Food & Wine > Canning & Preserving

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Product Description

The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds.

For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.

Follow step-by-step instructions for:

* Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry

* Harvesting nuts, seeds, sprouts, fruits, and vegetables

* Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.

With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

Ingram

From Rodale, America's premier authority on natural foods, comes the most comprehensive, up-to-date resource for putting up foods of all kinds. 101 line drawings.

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Inside This Book (Learn More)

First Sentence
As you page through any seed catalog, you'll discover that each vegetable and fruit is usually available in a number of varieties. Read the first page

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	98% buy the item featured on this page: Stocking Up: The Third Edition of America's Classic Preserving Guide 4.0 out of 5 stars (5) CDN$ 15.74
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Customer Reviews

5 Reviews

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4 star:		(1)
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3 of 3 people found the following review helpful:

1.0 out of 5 stars the food police, Oct 26 2003

By	marilyn oconnor (lyndonville, vt. United States) - See all my reviews

Beware, in this third edition, the author has decided that you should not have salt, nitrates, sugar or vinegar, these are staple ingredients for food preservation.Because of this, the chapter on preserving and smoking meat has been deleted. Also, many of the pickle recipes have been much altered for the worse. Additionally, imagine the preserves and jellies without sugar (honey as a substitute) . I feel I have been cheated by not being informed of these changes in the description of this book.If a cookbook author decides to set themselves up as the food police, they should inform you of that fact up front. I find the book useless. I am still looking for a real food preservation book.

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4.0 out of 5 stars Great Book BUT be aware of whole/natural food focus, May 11 2009

By	Meredith Jensen (Waterloo, ON, Canada) - See all my reviews (REAL NAME)

I love this book. It has encouraged us to make and preserve more of our own food. I love that I can find suggestions not only on how to can my rhubarb, but how to choose the variety to grow in the first place and how and when to harvest it. Be aware that that many of the recipes are a little unconventional, in that they don't use any white sugar. I have found these recipes to be delicious, but some people may be disappointed.

There are charts for the processing time for every type of fruit and veggie you can think of, and the book warns you when they don't recommend canning a particular item, but gives you the information on how to do it safely if you choose to. The book includes a chart with pressure canning information for low acid vegetables, and a separate chart for pressure canning meat and stock or broth.

The book contains many step by step general instructions, illustrated with black and white line drawings. I have found the directions very easy to follow.

There are many great recipes, particularly in the fruits and veggies section. These recipes are labeled by the storage method you can use, usually "to can or freeze" or "to freeze". I was disappointed that none of these recipes are designed to make use of my new pressure canner, although many of them make use of regular boiling water canning. I just noticed there are some recipes that make use of the pressure canner in the meats recipe sections, including beef stew and Goulash.

As another reviewer mentioned, it is important to note that these recipes are a little different from other books. In particular, in the section on jams and jellies, they do not use any white sugar. All of the recipes are made using honey instead of sugar. There is also some information on using artificial sweeteners, but the focus seems to be on what is now called "whole food" or "real food".

There are 4 main sections in the book, each divided into multiple subsections.

Vegetables and Fruit
Choosing Vegetables and Fruit Varieties
Harvesting Vegetables and Fruits
Freezing Vegetables and Fruits
Canning Vegetables and Fruits
Drying Vegetables and Fruits
Underground Storage
Pickles and Relishes
Jams, Jellies and Fruit Butters
Juicing Your Harvest
Vegetable and Fruit Recipes

Dairy Foods
Storing Milk, Cream and Eggs
Homemade Butter
Homemade Cheeses
Homemade Yogurt and Other Fermented Milk Products
Homemade Ice Creams
Dairy Recipes

Meats, Poultry, and Fish
Preparing Meats and Poultry for Storage
Freezing Meats and Poultry
Canning and Drying Meats and Poultry
Preparing and Storing Fish
Meat and Poultry Recipes

Nuts, Seeds, Grains, and Sprouts
Nuts and Seeds
Grains
Sprouts
Nut, Seed, Grain and Sprout Recipes

Plus the appendix and the index.

If you are thinking about preserving more of your own food, particularly if you are interested in staying away from white sugar, this is a great book that I highly recommend.

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5.0 out of 5 stars A primer for many types of food preservation and prep..., Nov 13 2003

By	Heather Degeorge "book-ie monster" (North Plainfield, NJ United States) - See all my reviews (REAL NAME)

This book covers canning, freezing, juicing, drying, cold storage/root cellaring as well as making and preserving your own dairy products. It provides a lot of helpful illustrations and many alternative methods of getting the job done given the equipment available (or not available) to you. In fact, this is the first time I've seen directions on making ice cream without a fancy maker!

This is actually the first book that made me think I could actually make my own cottage cheese or fruit flour.

They also walk the produce-newbie through choosing good produce and the differences in varieties; but for us suburban gardeners, they also help us find varieties good for preserving (including actual company names) and tips on harvesting at a good time.

The meat chart was priceless. I don't intend to purchase an animal to be butchered (although there are yields and advice given for this) but I found knowing what type of meat cut came from where was incredibly helpful in buying my meat in the grocery store! I also found the section on cutting up a chicken into pieces very valuable as well--since I can find whole chickens very easy. Likewise with instructions on filleting a fish. Knowing how to do this allows me to save money when purchasing! They then, of course, show you how to preserve them... and other seafoods and meats.

Last, they also cover nuts, grains, seeds and sprouts--getting/harvesting, preserving and recipes for using them.

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Most recent customer reviews

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