Getting ready for the summer produce onslaught

I recently returned from a quick trip to visit my parents in Connecticut (where I grew up) and my mother surprised me with this book for my birthday. The Beginner’s Guide to Preserving Food at Home, by Janet Chadwick, is just what it says – a great resource for those just starting out on the path of preserving their food. I’m no stranger to food preservation; I have a few jams under my belt and I’ve done my fair share of freezing, but with spring right around the corner I plan on getting serious about putting up as much food as possible in an effort to cut my winter grocery budget in half.

(more after the jump)

The book focuses heavily on freezing, which is the quickest and easiest way to preserve fresh food. Chadwick strongly suggests investing in a stand-alone freezer, as the one that comes with your refrigerator usually isn’t large enough and can’t get cold enough to do some serious freezing. There are many low-cost, energy-efficient options when it comes to freezers, with the chest freezer being much more efficient than an upright freezer. A chest freezer is something I’ve wanted for years and is first on my list of big purchases once we can find the space!

Lest you think that freezing is the only way to preserve your food, Chadwick also spends a good amount of time on drying, canning, and pickling, as well as root-cellar storage. These last few parts are where I plan on focusing most of my time – I’ve worked over the last year to establish close relationships with some area farmers and I plan on buying things like cucumbers, squash, and tomatoes in bulk this year so that I can make sauces, pickles, relishes, and and chutneys galore! If you have a favorite farmer at your local farmers’ market consider asking if they offer bulk discounts – you may be surprised!

I’ve only begun my year-long experiment in food preservation, and The Beginner’s Guide to Preserving at Home is sure to play an integral part in my efforts. I’ll be sure to update the blog with photos, recipes, and results, so stay tuned!