Explains how the development of food preservation techniques changed world history.

For over a century, and across five generations, the Veitch family pioneered the introduction of hundreds of new plants into gardens, conservatories and houses and were amongst the foremost European cultivators and hybridisers of their day. The story begins in 1768 when a Scotsman called John Veitch came to England to find his fortune, starting out as a gardener for the aristocracy. Realising that horticultural mania had begun to spread throughout the social classes, John's son, James, opened a nursery in Exeter and began to send some of the first commercial plant collectors into the Americas, Australia, India, Japan, China and the South Seas. By the beginning of the twentieth century, the Veitch's had become key figures within the gardening establishment, involved with the Royal Horticultural Society from its beginnings and the great Chelsea Flower Show. Combining an historian's eye for detail with a flair for storytelling, Shephard charts the fortunes of one family and through them tells the fascinating story of the modern English garden.

Learn More About Pickling, Canning And Preserving In This 2 Book Deal! Do You Want To Create Canned Goods And Pickled Foods and Have A Step By Step Guide? With Over 200 Recipes! You Will Learn The Following: Pickling For Beginners Canning And Preserving For Beginners What is Often Missed Pickling Recipes Canned Plans How To Successful Make Your Own At Home! And Much Much More! Whether you want to learn more about pickling and canning or you already understand it and want extra knowledge doing the most you can to create delicious preserved goods. This book is for you. So don't delay it any longer. Take This Opportunity By Buying This 2 book guide on pickling and canning now! You will be shocked by how many delicious recipes you will have and the benefits of preserving your food, impress your friends and family with how much food you save from the trash. Don't Delay And Scroll Up To Buy With 1 Click

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

Think You Can't Can? Think Again... The craft of canning has undergone a renaissance, attracting celebrity chefs, home cooks, and backyard gardeners alike. Canned and pickled foods have become a cornerstone of the artisanal food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors. Tart and Sweet by Kelly Geary and Jessie Knadler is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas. With traditional favorites like canned peaches and bread-and-butter pickles as well as more inventive flavor combinations such as kumquat marmalade and pickled ramps, Tart and Sweet offers endless possibilities for creative preserving. In addition, you'll find recipes and inspiration for using your canned goods in delicious and unique ways, from cocktails to cakes. Whether you're assembling a plate of pickled hors d'oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves.

Getting Your FREE Bonus Download this book, read it to the end and see "BONUS: Your FREE Gift" chapter after the conclusion. Canning And Preserving Collection: 190 New Canned, Jammed, Pickled, and Preserved Recipes This book is highly recommended by preservers because it the recipes included in this book are very efficacious. They provide methods to eradicate oxygen and enzymes from the fruits. Moreover, all these recipes are designed in such a way that they will hinder the growth of bacteria and yeasts by regulating the vacuum in the storage containers. Opting for canned food can prove to be very beneficial for you in any season. It helps you to preserve food for a longer period of time, without any tension of getting the food rotten after some time. You can opt for canning almost everything including fruits, vegetables, meat and other related stuff as well. If you are looking for some small batch canning recipes, then this book is for you. Download your E book "Canning And Preserving Collection: 190 New Canned, Jammed, Pickled, and Preserved Recipes" by scrolling up and clicking "Buy Now with 1-Click" button!

Fascinating ... to be eagerly devoured’ Clarissa Dickson-Wright Most people today, if they have heard of her, associate Constance Spry with the cookery book bearing her name. But Connie was much, much more than the author of a bestselling cookery book. She was deeply unconventional, extremely charming and very determined; Spry’s life took her from the back streets of Victorian Derby to running a hugely successful business as the florist of choice for the highest of high society, organizing the flowers for royal weddings and indeed for the Queen's coronation. She endured a violent first marriage, had a lesbian affair with a cross-dressing artist and was a pioneer for working women at a time when few women had careers. Sue Shephard tells her extraordinary story with insight, wit and flair. 'Riveting.’ Jane Fearnley-Whittingstall ‘Makes you fall utterly in love with its subject’ New York Times Magazine ‘Reveals with the greatest skill and sympathy an extraordinary person - complicated, driven, sometimes secretive but gifted and artistic to an nth degree. What a story.' Elizabeth Buchan

The ultimate guide to putting up food. How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers—both newbies and old hands—in every sort of preservation technique imaginable.