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Mrs. Wheelbarrow's Practical Pantry
Cathy Barrow
Recipes and Techniques for Year-Round Preserving
W. W. Norton & Company
November 2014
On Sale: November 3, 2014
432 pages
ISBN: 0393240738
EAN: 9780393240733
Kindle: B00J8R3F2Q
Hardcover / e-Book
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A householder’s guide to canning through the seasons.
In Mrs. Wheelbarrow’s Practical Pantry, food preserving
expert Cathy Barrow presents a beautiful collection of
essential preserving techniques for turning the fleeting
abundance of the farmers’ market into a well-stocked pantry
full of canned fruits and vegetables, jams, stocks, soups,
and more. As Cathy writes in her introduction, “A walk through the
weekend farmers’ market is a chance not only to shop for the
week ahead but also to plan for the winter months.” From the
strawberries and blueberries of late spring to the peaches,
tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s
Practical Pantry shows you how to create a fresh,
delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced
techniques for pressure canning, salt-curing meats and fish,
smoking, and even air-curing pancetta are broken down into
easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that
homemade cream cheese and Camembert are within the grasp of
the weekday cook—and the same goes for smoked salmon, home
canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes
36 bonus recipes using what’s been preserved: rugelach
filled with apricot preserves, tomato soup from canned
crushed tomatoes, arugula and bresaola salad with
Parmigiano-Reggiano and hazelnuts, brined pork chops with
garlicky bok choy. Tips for choosing the best produce at the right time of
season and finding the right equipment for your canning and
cooking needs—along with troubleshooting tips to ensure safe
preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the
canvas bag, just a few of Cathy’s recipes are enough to
furnish your own practical pantry, one that will provide
nourishment and delight all year round. Canning and
preserving is not just about the convenience of a pantry
filled with peaches, dill pickles, and currant jelly, nor is
it the simple joy of making a meal from the jars on the
shelf—creating a practical pantry is about cultivating a
thoughtful connection with your local community, about
knowing exactly where your food comes from and what it can
become.
200 color photographs
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