2015 IACP Award Winner, Best Single Subject Cookbook
A householder's guide to canning through the seasons.
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 pantrya 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 cookand 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 needsalong with troubleshooting tips to ensure safe preservingwill 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 shelfcreating 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:||Norton, W. W. & Company, Inc.|
|Edition description:||New Edition|
|Product dimensions:||8.10(w) x 10.10(h) x 1.40(d)|
About the Author
Cathy Barrow writes the "Bring It" column in the Washington Post's Food section. She has written for the New York Times, Garden and Gun, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others. She lives near Washington, DC, with her husband, Dennis and two terriers.
Most Helpful Customer Reviews
I have been canning for over 20 years and in the last five years have been looking more and more into other methods of preserving what we eat, but could never find enough information to feel comfortable about ‘forging ahead’ beyond canning, freezing, and dehydrating. When I received this book for Christmas, my first reaction was, "But I already have so many," but once I got into it, I was simply amazed. This book has it all, from making your own pectin, to curing and smoking meats and fish, and even cheese making. All the instructions are very detailed, yet easy to understand. And a big plus...there are excellent recipes throughout for using your preserved items, so no more grabbing a few jars off the shelf and wondering what to make besides the same old thing you made last week. This is now my #1 “go to” book for preserving.