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Preserving fruit of harvest easier withe help at Iibrary Tho r.analinn flhnmninn Fndanv October 3. 2003,- 5V Too many tomatoes? Countiets carrota and cucumbers? Beaucoup de beans? What you need is a fast trip to the Milton Public Library to consuit some of our great sources on can- ning, drying, freezing, pickling, and otherwise preserving your har- vest. Ellie Topp's 'Complete book of year-round small-batch preserving' is a recent Canadian guide. "The big book of preserving the harvest' by Carol Costenbader is an author- itative 348 pages of expertise. The culinary avant-garde might enjoy Barbara Ciletti's 'Creative pick- ling: from claasic dill to ginger pears'. Dur newest addition is "Pickled: preserving a world of tastes and traditions" by Lucy Norris. And Helen SudeIl offers us 'Country pickles and preserves: traditional recipes usmng seasonal ingredients'. For people on special diets there is Norma MacRae's 'Canning and preservmng without sugar'. For the high-tech we have 'Preserving with a microwave' by Isabel Webb. Why not try an altemnate metbod of keepmng your harvest outlmned in 'The complete dehydrator cook- book' by Mary Bell, and try drying your crop? There are a variety of titles that Cover uroi cover would appeal to herbaliats, includ- ing 'Herb dsying handbook' by Nora Blose, which includes direc- tions for microwave drying, or 'Herbal wreaths' by Carol Taylor. 'The perfect pumpkin' by Gail Damnerow covers everything from pumpkin soup to pumpkin soap, pumpkin seeds to pumpkin wine. Speaking of wine, if that's your prefented method of using excesa produce, we bave several books on wmne-making and bome-brewing. 'You made this ?!: a guide to mak- ing wine no one knows is home- made' by Thomas Bachelder may be just what you need. Or try 'Winemaking at home' by Heinz Kurth. Do you have an abundance of bops? Perhaps you need 'Brewing the world's great beers' by Dave Miller or 'More bomebrew favourites' by Kari Lutzen. For the truly anibitious there is 'Basic butchering of livestock and game' by John Mettler or 'How to be your own butcher' by Stanley Lobel. Companion to those are 'Making great sausage' by Cbris Kobler and 'Home sausage making' by Charles Reavis. If you haven't spent the summer gardening and raising stock, but still feel the need to put up supplies for the wmster, have a look at the guide to edible wild plants 'Drink in the wild: teas, cordials, jams and more'by Hilary Stewart. Yum. As well as aIl the titles specifi- cally on preserving, basic cooking guides from 'The joy of cooking' to 'The old world kitchen' bave . chapters on jam-making, pickles, freezing and so on. 0f particular intereat are 'From our mothers' kitcbens' by Anita Stewart (a collection of Canadian recîpes) and 'Elinor Fettiplace's receipt book' by Hilary Spurling, a collection of Elizabethan recipes that includes some interesting interpretations of jam and jelly making. (You boil the sugar and water almoat to a brittie and then add tbe cold fruit. The author says it works.) Finally, when this year's bounty is safely stashed, come back to the library and browse the gardening section to start planning next year's crop. We'll be happy to help. Cover to cover is prepared by staff at the Milton Public Library. (plus GST)! Hurry! This deal Cali 416-367-4500 or visit www.thestar.com/turkey Quote Promo Code: FREE FOOD Offer restrictions: Delivery wilI continue afler the 26-week introductory period at the regular home delivery rate cf $5.27 per week (plus GST). To receive your $25 Gift Certificate, you must subscribe by October 10, 2003, and pay by credit card. Plus, when you pay by credit card you wiII collect 4 AIR MILES@ reward miles every five weeks your card is billed. Offer limited f0 new subscribers who have flot had home delivery for af least 30 days. Offer flot available in ail delivery areas. Pricing may bej higher in some delivery areas. Offer expires October 10, 2003. The $25 A&P/DominionfUlfra Food & Drug gift certificates will be mailed out starting October 6, 2003. IPay by automatic credit card biIIIng or pre-authorized O n u s é chequing and you'I get a $5gift certificate good at A&P, Dominion and Ultra Food & Drug. /UMM à%ý_ lia 15