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The Beginner's Guide to Preserving Food at Home: Easy Instructions for Canning, Freezing, Drying, Brining, and Root Cellaring Your Favorite Fruits, Herbs and Vegetables Paperback – May 28, 2009


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The Beginner's Guide to Preserving Food at Home: Easy Instructions for Canning, Freezing, Drying, Brining, and Root Cellaring Your Favorite Fruits, Herbs and Vegetables + Ball Complete Book of Home Preserving
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Product Details

  • Paperback: 240 pages
  • Publisher: Storey Publishing, LLC; 3 Original edition (May 28, 2009)
  • Language: English
  • ISBN-10: 1603421459
  • ISBN-13: 978-1603421454
  • Product Dimensions: 7 x 0.7 x 9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #246,908 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

Enjoy local produce year-round.

You don't need a lot of time or years of experience to preserve garden-fresh fruits and vegetables. Simple step-by-step instructions give you the confidence and know-how to freeze, dry, can, root cellar, and brine the abundance from your CSA (Community Supported Agriculture) share or summer garden.

Grate and freeze excess zucchini; it will be perfect in quick breads and muffins all winter long. Pick up a crate of less-than-perfect tomatoes at the farmers' market and preserve them in jars of spicy salsa. Turn the overflow of green beans from your CSA farm share into tasty dilly beans to eat all winter or give as holiday gifts.

These techniques and recipes will have you eating locally all year long.

About the Author

The author of several cooking and gardening books, Janet Chadwick has been growing and preserving food for years. Chadwick says, "There is no way you can 'buy' the feeling of pride you have when you show off the full freezer; the rows of canned vegetables, fruits, pickles, jams, jellies; or the root cellar shelves filled to the ceiling!" She is the author of Storey's The Busy Person's Guide to Preserving Food. Janet lives in Hinesburg, Vermont, where she has been growing and preserving food for years.

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Customer Reviews

This book is great for anyone looking to start out with food preserving at home.
Robbert M Bosman
The author discusses each of the basic methods of preserving food and has lists of fruits/veggies that will work best for each one.
Diane Hoffmaster
Instead get the Ball Complete Book of Home Preserving which is great for canning information.
Dan C

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By kitchenmonster on August 19, 2009
Format: Paperback Verified Purchase
I'm new to gardening and was innundated with produce. I used this step by step reference to supplement my food preparation equipment rather cheaply, and was up and running freezing and canning my excess. Chadwick tells readers the easiest way to preserve various foods, as well as the best way to perserve foods. Your choice. Chadwick includes several easy recipes. Especially tasty is the "Sweet Chunk Pickle" recipe. I must have canned 20 quarts of green beans, following Chadwick's instructions. I freezed broccoli, and green beans in boilable bags, and chopped green peppers for soups and omlettes. This is the only food preservation book I own, and I feel like I've had a first class education in food preservation.
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15 of 15 people found the following review helpful By Midwest Book Review on July 10, 2009
Format: Paperback
In today's economy, one of family budget items that is getting more and more expensive are the expenditures for food. Therefore, one of the best ways to economize for a family's food budget is something our grandparents and great-grandparents knew well -- the home canning of fruits and vegetables in season for later consumption. For all too many modern homemakers, home canning is a lost art. That's what makes this newly updated, revised, and expanded third edition of Janet Chadwick's classic instructional manual, "The Beginner's Guide To Preserving Food At Home" is such a critically important and highly recommended addition to both family and community library collections. Here are 231-pages packed with solid and 'user friendly' instructions for canning, freezing, drying, brining, root cellaring vegetables, fruits and herbs for home consumption. Comprehensive, up-to-date, informed and informative, "The Beginner's Guide To Preserving Food At Home" will prove to be one of the most valuable additions any homemaker can acquire and one of the most popular acquisitions any librarian can add as a community resource.
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12 of 13 people found the following review helpful By Diane Hoffmaster on April 2, 2010
Format: Paperback
In the last few years I have become passionate about eating as much local and organic food as possible. I have been lucky enough to find several farmers in my area that are quite skilled at growing veggies, raising cattle, and milking goats. I have only been gardening myself for a few years now and am slowly learning (mostly by trial and error!) what works and what doesn't. It is a good thing I have skilled farmers to rely on because my garden doesn't provide anywhere near enough food to feed my family. Every year I put in another bed of plants and pray they grow! As I become more successful (I hope!) I will need to know what to do with all the fresh foods I produce and this book will be an invaluable resource! The chapter on choosing equipment was quite informative and I must admit, I already own a Cuisinart food processor, dehydrator, and Kitchen aid mixer. Some of the best inventions I have every invested in. The author provides a very detailed list of supplies you will need, even down to the ladles and spatulas. She really DOES want the beginner preserver to succeed!

The chapter on tips, hints, and shortcuts was very informative. Staggered planting is one thing I am trying this year...put in your seeds/plants every few weeks throughout the season so they don't all ripen at the same time. If you have a kitchen full of 40 pounds of green beans you are going to be very grumpy by the time you are finished processing and, as the author stresses, this is supposed to be ENJOYABLE!

The author discusses each of the basic methods of preserving food and has lists of fruits/veggies that will work best for each one. Drying, freezing, canning, and root cellaring (cold storage) are all covered in detail.
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5 of 5 people found the following review helpful By John T. Heska II on September 16, 2011
Format: Paperback Verified Purchase
My wife and I decided to can some items out of our backyard garden that needed to be pressure canned. We pruchased "The Beginner's Guide to Preserving food at Home" to look up different pressures and length of time required to pressure can our produce. Not only was all the nessary information in the book but also many other means of preserving foods, and recipes. It was easy to read and the instructions were easy to follow. We are very happy that we have this book. I would recomend it to anyone who thinks that they would like to preserve different foods at home.
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7 of 8 people found the following review helpful By Gina Matthews on August 23, 2010
Format: Paperback
I was disappointed in this book. I was going back and forth between this and "The Complete Idiots Guide to Preserving Food", and now wish I had gone the other way. This a "3rd edition- completely revised and updated!" and yet it evaluates the benefits of having a microwave and a dishwasher as kitchen equipment...?? I was hoping to expand my knowledge but this didn't really tell me anything I didn't know. I've already been through a canning session and know to how freeze food.
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3 of 3 people found the following review helpful By Dan C on August 8, 2012
Format: Paperback Verified Purchase
I checked this book out of the library before deciding to buy it. I wanted a book that would be a great reference for freezing and this book is great for that. The book does have information on canning but if that is your primary focus I would not recommend this book. Instead get the Ball Complete Book of Home Preserving which is great for canning information. The author includes instructions for freezing vegetables in boilable plastic bags which seems gross and possibly unsafe to me but information on traditional freezing is also in there so you can just ignore the methods you don't like. After an introduction to different preserving techniques the author organizes the book by vegetables and fruits so you can go to the green bean or pepper pages and see the different ways to preserve whatever vegetable you have on hand and then choose the one you like best. Overall I recommend it for information on freezing and possibly drying (haven't tried yet) but there are better canning books out there.
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