Saving the Seasons: How to Can, Freeze, or Dry Almost Anything

I thought I’d write a quick post while my tomatoes are in the canner. (85 minutes is just way too long for something to be in the canner when I am trying to do more than one batch!)

saving-the-seasons-cookbookThis is my guide for canning, freezing, and drying: Saving the Seasons by Mary Clemens Meyer & Susana Meyer (same publisher as Simply in Season). The authors have included the basics – like how to make applesauce – and also more exotic things like hot peach chutney and barbecued beef jerky. (No, I haven’t made either of those things. Yet.)

It is great for the beginner (me!) – it does not assume a whole lot of background knowledge. My only complaint: it won’t stay open!  I would suggest a spiral-bound version for the next go-round.

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