Food Preservation | April 1, 2013

fruit Food Preservation | April 1, 2013Vinton, Sherri Brooks. Put ‘em Up! Fruit: A Preserving Guide & Cookbook; Creative Ways To Put ’em Up, Tasty Ways To Use ’em Up. Storey. 2013. 288p. photogs. ISBN 9781612120249. pap. $19.95; ebk. ISBN 9781603428927. COOKING

Vinton (Put ’em Up!) offers another collection of preserving recipes, this time focused on fruit. The author here reviews various types of preserves, water-bath canning, and troubleshooting techniques, providing clear and concise advice. Vinton expands beyond basic jellies and jams to include conserves, curds, gastriques, and more; each preserve recipe is accompanied by complementary recipes for meals, such as Sticky Chicken Legs (with Quick Apricot Jam), Duck Moo Shu (with Five-Spice Plum Sauce), and Momma’s Manhattan (with Maraschino Cherries). The author emphasizes that preserves can be interchanged in the recipes to give readers a wide breadth of choices and tastes. Verdict This bright collection of paired recipes will serve as a stepping-stone for those who are interested in learning to preserve but who want guidance for using what they make. A great companion to Vinton’s first cookbook. —Kristi Chadwick, Emily Williston Lib., Easthampton, MA

wild food Food Preservation | April 1, 2013Weingarten, Matthew & Raquel Pelzel. Preserving Wild Foods: A Modern Forager’s Recipes for Curing, Canning, Smoking, and Pickling. Storey. 2012. 256p. illus. bibliog. index. ISBN 9781603427272. pap. $19.95; ebk. ISBN 9781603428910. COOKING

Chef Weingarten and Pelzel (The Country Cooking of India) collaborate on this beyond-the-basics guide to preserving. The book highlights both little-known and commonplace plants, fish, and game for home cooks to preserve. Illustrating techniques for preserving food from both cultivated and wild lands as well as the sea, this panorama of recipes will delight those looking for a new experience. While water-bath canning is still a staple in this book, preservation through curing and smoking is also highlighted. Each of the methods described will work even in the most urban home (Weingarten lives in New York City), as demonstrated by recipes including Classic Dill Pickles, Dandelion Jelly, Salt Cod, and Venison Summer Sausage. Verdict Weingarten and Pelzel take readers beyond their backyard gardens to landscapes and waters many home cooks may not have considered using to fill their pantry. A great reference for those who want to try their hand at recipes outside of the “fruit preserves box. —Kristi Chadwick, Emily Williston Lib., Easthampton, MA

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