The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking, and Preserving the Harvest

The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking, and Preserving the Harvest

by Jennifer Megyesi


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The winning team behind The Joy of Keeping Chickens returns, this time with a complete guide to building and maintaining a root cellar—even if it’s just a dark and cool closet. This cheap, easy, energy-saving way will keep the harvest fresh all year long. Here, readers will learn:

Which fruits and vegetables store best
How to build a root cellar in the country, suburbs, or city
How to deal with specific environmental challenges
Storage techniques ranging from canning to pickling and smoking to drying
Recipes for everything from tomato sauce to venison jerky

Root cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Megyesi and Hansen show how to make them part of every reader’s life.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Product Details

ISBN-13: 9781510705036
Publisher: Skyhorse
Publication date: 08/02/2016
Pages: 288
Sales rank: 295,847
Product dimensions: 5.90(w) x 8.90(h) x 0.70(d)

Table of Contents

Preface ix

Introduction 1

Part 1 Storing and Preserving Fruits Herbs, and Vegetables

1 Fruit, Vegetable, and Herb Harvesting and Preparation 7

2 Cellaring Food for Storage 59

3 Drying Fruits and Vegetable for Storage 93

4 Canning Fruits and Vegetable for Storage 119

5 Pickling and Fermentation 165

6 Freezing Fruits and Vegetables 175

Part 2 Preserving Meats and Poultry

7 Raising Animals with food Preservation in Mind 201

8 Preserving Meal 215

9 Preserving Diary Products and Eggs 233

State Resources 243

References 253

Glossary 257

Index 265

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