Stunning book on preserving local harvest is a guide for all seasons
Just because the harvest season for locally grown fruits and vegetables is waning is no reason not to keep on canning and freezing what is on hand.
In fact, following the seasons and “putting down” the bounty of local produce can be a year-round activity for anyone who has decided to catch the trend and make it their own, says Pat Crocker, home economist, herbalist and an award-winning author of eight cookbooks.
Her latest endeavour is Preserving: The Canning And Freezing Guide For All Seasons (HarperCollins, $29.95).
“What if you froze a lot of last summer’s strawberry harvest and want to make it into jam for Christmas gifts?” she asks. Well, it is really a no-brainer and it frees up the freezer for other items.
Most of all, Crocker wants to catch the wave of newly minted fans of getting back to basics, especially those who are interested in preserving foods for year-round consumption.
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Thanks Judy, as a long time food journalist, you know what Canadians want and need. I appreciate your comments on Preserving.