Drink the Harvest: Making and Preserving Juices, Wines, Meads, Teas, and Ciders

Drink the Harvest: Making and Preserving Juices, Wines, Meads, Teas, and Ciders

Nan K. Chase, DeNeice C. Guest

Language: English

Pages: 232

ISBN: 1612121594

Format: PDF / Kindle (mobi) / ePub

Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to enjoy fresh or preserve for later. Drink the Harvest presents simple recipes accompanied by mouthwatering photographs for a variety of teas, syrups, ciders, wines, and kombuchas. DeNeice C. Guest and Nan K. Chase also provide advice for harvesting ingredients for maximum flavor and even creating your own backyard beverage garden. Pour a refreshing glass of Passionflower-Lemon Balm Wine and drink in the possibilities. 

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since the fierce spines covering the cactus are a real deterrent. But carefully processed, the juice is delicious and holds no threat of stray fibers. Pay attention to these harvesting guidelines: Dress in heavy-duty clothing and gloves, and go armed with long-handled tongs; the pears are easy to harvest in midautumn. You may find loads of prickly pears on patches of untended urban wilderness or along country roads, and it takes no time at all to gather a big basket full. The fruit yields a

color for a year. A little bit of sugar, however, brings out the full potential of this juice. Important: Under no circumstances use a fruit press for this recipe, only boiling water extraction, because tiny spines could lodge in parts of the press. Ingredients 12–15 pounds ripe prickly pears Filtered water Sugar, 2–4 tablespoons per quart of juice (optional, for canning) Instructions 1. Rinse the pears in a colander and place them one by one, using tongs, into a large saucepan.

fermenting. The “viscous ropes” are bacteria that take an unpleasant form as they clump throughout the must; such bacteria are ubiquitous. You can try aerating the must by pouring it into a sanitized pail and stirring, then letting solids settle out before pouring the must into a very clean fermentation vessel and replacing the airlock. Finally, “floaters” indicate a usually fatal bacterial condition (fatal for the wine, that is) caused by too much oxygen in the fermentation vessel — in other

quart-size jars if necessary. 3. After the mixture has steeped, boil the water in a saucepan, add the sugar, and cook for 5 minutes, until the sugar has dissolved. Remove from the heat, and let the mixture cool to room temperature. 4. Add the sugar syrup to the jar, cover the jar, and return it to a cool place to steep another month or more. 5. When this step is finished, strain the liquid through several layers of cheesecloth moistened with filtered water, or it may be necessary to run the

a spoonful, small and fast means: Using just two cups of juice, or a quart at most, to make several small bottles of syrup. Not having to wait — syrup-making process often takes just 15 to 20 minutes. Capturing the goodness from leftover bits of fruit, herbs, or spices. Controlling the consistency of the finished product, from thick to thin. Being able to use spare minutes during a busy harvest season, rather than scheduling a whole day. In modern cooking, syrups are primarily used as

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