It's a little disconcerting that we need a book to teach us
what our Grandmothers knew instinctively or by shared knowledge. But, in our
whirlwind world of prepared food and fast food, even the most basic preservation
techniques can seem like a foreign language. If you only use one tenth of the
valuable information in this book to prepare your own organic dishes, your life
will be made that much more whole and healthy. This is a complete guide full of
know how that will get your do it yourself juices flowing.
The four main headings are:
Vegetables and Fruits which covers everything
from picking the best variety of tomato to grow for freezing or drying to
how to dry, freeze, pickle, can, or juice that tomato. Or maybe you want
to turn your tomatoes into relish or jelly. This chapter covers all the
fruits and veggies and anything you can imagine (plus some you probably
hadn't thought of) doing with your harvest. The recipes in this chapter
have been created with the freezer in mind, but they are so good, they may
not make it that far.
Dairy Foods, the next chapter, churns up all the
facts on milk, cream, eggs, butter, cheese, ice cream and even yogurt. I
like the what can go wrong sections, they must have anticipated I would
read this book.
Meats, Poultry and Fish make up the third
chapter. Here we learn how to freeze combination dishes (so they aren't
little blocks of ice when we go to cook them later), as well as, the
proper way to dry and can these staples.
Nuts, Seeds, Grains and Sprouts is one of my
favorite sections. Making fresh herb breads and spreading them with nut
butters makes me head for the kitchen.
This version was revised in 1986 and it may differ slightly
from the information above. You see I have been using the book since 1978 when
it first came out. Some information is timeless.