The Creston Valley Public Library presents “A Seasonal Approach to Preserving” with Canadian author Pat Crocker at 3 p.m. July 16.
Crocker is a culinary herbalist with a serious commitment to sustainable and humane food. She is a contributing editor of the Herb Companion magazine. Her articles have appeared in the Toronto Sun, Vegetarian Times, Natural Home, Open, and Canadian Health and Lifestyle. She is the bestselling and international award-winning author of 18 cookbooks, including The Vegan Cook’s Bible, The Juicing Bible, The Healing Herbs Cookbook, The Yogurt Bible and Preserving: The Canning and Freezing Guide for All Seasons. She has lectured at international conventions, is a regular on television, and is a seasoned radio guest. Crocker is experienced at sharing her knowledge with audiences large and small in a variety of formats including lectures, food demonstrations and as a media spokesperson. She lives in Neustadt, Ont., with her husband, Gary.
In Preserving: The Canning and Freezing Guide for All Seasons, Crocker shows how to enjoy fresh seasonal produce all year long by preserving. Already a bestseller in Canada, this beautifully photographed cookbook and resource guide is filled with comprehensive instructions for canning and freezing, and more than 200 recipes for delicious pickles, chutneys, jams, sauces, curds, relishes and much more.
Home canning and freezing are time-honored kitchen skills that are being rediscovered by a new generation — both for the pleasure of performing these simple activities and for their inherent economy. Now home cooks can take advantage of their local farmers’ markets to buy fresh, inexpensive and seasonal produce to enjoy all year round. In Preserving, Crocker offers practical, easy-to-follow information on home canning and freezing to get novices started and inspire experienced hands.
Organized by season and focused on simple but effective concepts, this practical guide offers thorough information on preserving a diverse range of foods for the pantry, from asparagus and blueberries to peaches and winter squash. It includes techniques on canning, jamming and freezing everything from the most basic hot-packed fruit recipes to gorgeous, internationally flavored chutneys and relishes. Filled with safe and detailed instructions and step-by-step photography, Preserving is a kitchen essential that is sure to become a classic.
—CRESTON VALLEY PUBLIC LIBRARY