Build Your Own Underground Root Cellar

Colonial Root Cellar

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Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike Bubel, Nancy Bubel

Anyone can learn to store fruits and vegetables safely more...0 points

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book. 0 points

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables by Andrea Chesman

Nothing tastes better than the seasonal bounty of local more...0 points

Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it's time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch. Sweet winter squashes,......0 points

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

A comprehensive, full-color guide to root cellaring-storing more...0 points

A comprehensive, full-color guide to root cellaring-storing vegetables, meat, and more.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...0 points

Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike Bubel, Nancy Bubel

Anyone can learn to store fruits and vegetables sa more...0 points

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.0 points

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables by Carol W. Costenbader

Remember how grandmother's cellar shelves were pac more...1 point

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herb...1 point

Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

Popular food blogger Marisa McClellan takes you th more...0 points

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and....0 points

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante

Typical books about preserving garden produce nearly more...0 points

Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future-celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that...0 points

Canning and Preserving All-in-One For Dummies by Consumer Dummies

Everything you need to can, preserve, and put up your more...0 points

Everything you need to can, preserve, and put up your own foodAmid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll ex...0 points

The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables by Janet Chadwick

A wonderful thing is happening in home kitchens. People more...0 points

A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fan...0 points

Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow by Rodale Food Center

Preserving Summer's BountySurefire techniques and great more...0 points

Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!0 points

The Complete Idiot's Guide to Preserving Food by Karen K. Brees

You can preserve just about everything-from soup to more...0 points

You can preserve just about everything-from soup to nuts. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide(r) to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions. *The sales o...0 points

Canning and Preserving For Dummies by Amelia Jeanroy, Karen Ward

Everything you need to know to can and preserve your more...0 points

Everything you need to know to can and preserve your own foodWith the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book.Inside you'll find clear, hands-on ins...0 points

Yes, You Can! And Freeze and Dry It, Too: The Modern Step-By-Step Guide to Preserving Food by Daniel Gasteiger

Preserving food is hot! The local food movement gains more...0 points

Preserving food is hot! The local food movement gains even more popularity as consumers return to vegetable gardening to grow their own food. They increasingly have become interested in the techniques for "putting up" their bounty. Driven by the recession; the need for healthier, chemical-free food,and taste, people everywhere are preserving the abundance of fruits, vegetables, and herbs harvested from their garden (or someone else's). You don't even have to grow your own to preserve...0 points

The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning by Janet Chadwick

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You Can Can!: A Visual Step-by-Step Guide to Canning, Preserving, and Pickling, with 100 Recipes (Better Homes & Gardens) by Better Homes & Gardens

A comprehensive beginner's guide to home canning and more...0 points

A comprehensive beginner's guide to home canning and preserving, complete with tasty recipes!Preserving your own fruits and vegetables is an affordable and sustainable way to sweeten your pantry with delicious seasonal bounty to last all year. With Better Homes and Gardens You Can Can!, you'll learn everything you ever needed to know about canning and preserving your farmer's market finds and the fresh produce from your garden. Whether you're canning for the first time or just want to refresh yo...0 points

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round by Ellie Topp, Margaret Howard

The easiest and safest methods for making delectable more...0 points

The easiest and safest methods for making delectable preserves in small batches -- all year long. "Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty." -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a mini...0 points

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin

Preserve your favorite foods through every season with more...0 points

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you'll use again and again. And express yourself by making something unique and whole.Inside, you'll find:-All the basics: the process, the tools, and how to get started-A guide to choosing the right ingredients-Sauerkraut and beyond-how to ferment vegetables, including slaw-style, pickles, and...0 points

Home Food Systems: Rodale's Catalog of Methods and Tools for Producing, Processing, and Preserving Naturally Good Foods by Roger B. Yepsen

binding in good shape there is creasing , pages cl more...0 points

binding in good shape there is creasing , pages clean no ear marking, is slight staining on edges of page , creasing on cover and some corner wear, USPS delivery confirmation free with all shipments0 points

Introduction to Food Engineering, Third Edition (Food Science and Technology) by R. Paul Singh, Dennis R. Heldman

Food engineering is a required class in food science more...0 points

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many ye...0 points

Food Heroes: 16 Culinary Artisans Preserving Tradition by Georgia Pellegrini

In Food Heroes, Georgia Pellegrini introduces readers more...0 points

In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious....0 points

Preserving Food Without Freezing or Canning: Traditional Techniques Using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation by Farmers & Gardeners of Terre Vivante

Typical books about preserving garden produce near more...0 points

Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future-celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that a...0 points

The Everything Canning and Preserving Book: All you need to know to enjoy natural, healthy foods year round (Everything (Cooking)) by Patricia Telesco, Jeanne P Maack

More and more people are beginning to can and preserve, more...0 points

More and more people are beginning to can and preserve, whether for health benefits or to save money. Complete with step-by-step instructions, recipes, and tips, this book is a must for beginning and experienced canners alike. With this book you will learn to:Preserve fresh foods by drying, freezing, canning, and picklingFind and use the tools needed to can and preserve foods at homeTake safety precautions to prevent food contaminationCan all-natural broths, soups, and stewsDry herbs and spices....0 points

Putting Food By: Fifth Edition by Ruth Hertzberg, Janet Greene, Beatrice Vaughan

The completely updated classic shows you how to stock more...0 points

The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its pe...0 points

Trail Food: Drying and Cooking Food for Backpacking and Paddling by Alan Kesselheim

" . . . a book that will appeal to everyone who more...0 points

" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --Canoe & Kayak . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --Field & Stream Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all abo...0 points

The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, Curing, and Smoking (Back-To-Basics Cooking) by Ken Oster

For more than 8,000 years humans have been preserv more...0 points

For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat...0 points

Growing Food: A Guide for Beginners by Jean Ann Van Krevelen

Can You Survive Without a Grocery Store? It has been more...0 points

Can You Survive Without a Grocery Store? It has been a long time since American's were worried that they might have to answer that question. But recent economic and food safety concerns have contributed to a new local food movement. Communities are talking about increasing independence from the supply chain, finding ways to be self-sufficient and taking charge of our own future. Many people have decided to start a vegetable garden%u2026and you can't be any more local than that!If you want...0 points

Stocking Up: The Third Edition of America's Classic Preserving Guide by Carol Hupping

The most comprehensive, up-to-date guide to harvesting, more...0 points

The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds. For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy. Follow step-by-step instructions for: * Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry * Harvesti...0 points

Stillroom Cookery: The Art of Preserving Foods Naturally, With Recipes, Menus, and Metric Measures by Grace Firth

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Independence Days: A Guide to Sustainable Food Storage & Preservation by Sharon Astyk

Hard times aren't just coming, they are here already. more...0 points

Hard times aren't just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based.....0 points

Canning & Preserving without Sugar, 4th by Norma Macrae

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Complete Guide to Home Canning and Preserving (2009 Revision) by U.S. Dept. of Agriculture

Practical, easy-to-follow guide contains virtually more...0 points

Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.0 points

The Art of Preserving (Williams-Sonoma) by Rick Field, Rebecca Courchesne, Lisa Atwood

Can't resist that flat of fresh berries? What to make more...0 points

Can't resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles? Featuring everything you need to know to put up the seasons' bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard...0 points

The Complete Guide to Drying Foods at Home: Everything You Need to Know about Preparing, Storing, and Consuming Dried Foods (Back to Basics) by Terri Paajanen

Food dehydration is not just for prunes and raisin more...0 points

Food dehydration is not just for prunes and raisins any more; a recent U.S. study revealed that the dried and dehydrated food industry made more than $6 billion in revenue in 2009 alone. Thanks to advances in technology, dehydrating foods at home has become easier than ever, allowing you to lock in food s nutritional value while eliminating the water content that causes foods to grow bacteria and mold. Drying foods also gives you a source of raw, nutrient-rich food that is easily available and r...0 points

Making & Using Dried Foods by Phyllis Hobson

Dry and store fruits, vegetables, grains, meats, and more...0 points

Dry and store fruits, vegetables, grains, meats, and herbs with these simple, step-by-step instructions. Includes dozens of recipes and plans for building your own food dryer.  0 points