Old Techniques Revived to Save Summer Fruits and Vegetables

Sept. 13, 2011 - PRLog -- Home gardeners flooded with a rush of late summer produce do not need to choose between the compost and the trash, according to Judith Choate, a three-time James Beard winner and cofounder of the French Culinary Institute in NYC. She explains that everyday cooks and novices shouldn’t be tossing out good food when it is so easy to preserve it.

According to Judie, “Canning techniques have become easier and more manageable to the home chef, but for those who want to stay clear of the canning process altogether, there are still plenty of great ways to prepare shorter-term preserves through refrigeration, pickling, and freezing.”

From small to big batches, Judie’s new book “The Best Little Book of Preserves & Pickles” (Red Rock Press) gives beginners the tips and recipes they need to perfectly preserve whatever might be popping out of their soil in excess.

Instead of dealing with a trash can full of rotten veggies, consumers using Judie’s preserving techniques create unique flavors and gifts that can’t be bought in a store. Many of these tips and recipes can be found at http://www.PreservesandPickles.com.

“The Best Little Book of Preserves & Pickles” has recipes for jams & jellies, chutneys & condiments, sauces, spreads, and syrups, allowing home chefs to produce absolutely unique creations for their households (or someone else’s).

More information can be found at http://www.PreservesandPickles.com, or by contacting Red Rock Press, the publisher of Judie’s just-released new title “The Best Little Book of Preserves & Pickles: Easy Jams & Jellies, Chutneys and Condiments, Sauces, Spreads & Syrups.”

Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304