The Complete Idiot's Guide to Preserving Food [Paperback]

Karen K. Brees (Author)

Book Description

Series: The Complete Idiot's Guide | Publication Date: July 7, 2009

You can preserve just about everything-from soup to nuts.

Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide(r) to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions.

*The sales of Ball(r) jars for preservation have jumped 28% in the past year, indicating a strong increase in interest in preserving food
*The author is a Master Food Preserver with over 40 years of expertise
*Advice on preserving for special needs diets is unique to this book
*Provides instructional photos

Product Details

• Reading level: Ages 18 and up
  
• Paperback: 384 pages
• Publisher: Alpha; Original edition (July 7, 2009)
• Language: English
• ISBN-10: 1592579167
• ISBN-13: 978-1592579167
• Product Dimensions: 9 x 7.3 x 0.9 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #293,409 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Timely book for beginning preservers!, July 19, 2009

By 

Cathy R. Payne "Our Natural Life" (Johns Creek, GA) - See all my reviews

This review is from: The Complete Idiot's Guide to Preserving Food (Paperback)

With the exponential growth of home and community gardens, farmer's markets, and the trend to eat locally and save money, this book could not have arrived at a better time. Reading Karen Brees' step by step instructions is like having your mother, grandmother, or aunt looking over your shoulder and guiding you to make the perfect pickls, jams, tomato sauce, or jerky. She even includes her email address in case you run into a problem! Safety in regard to preparation and storage is emphasized throughout the book. You can rest assured knowing where your food came from and how it was safely processed, with love and attention to detail. Techniques covered include freezing, canning, pickling and fermenting, drying, salting, and root cellaring. Procedures take advantage of modern tools and equipment. Recipes are included. Karen includes plenty of pointers and trouble shooting guides to build your confidence in the kitchen. Highly recommended!

6 of 6 people found the following review helpful:

5.0 out of 5 stars Preserving Food, March 31, 2010

By 

Challis B. Boll - See all my reviews
(REAL NAME)   

This review is from: The Complete Idiot's Guide to Preserving Food (Paperback)

I absolutely love many things about my "The Complete Idiot's Guide to Preserving Food". As a I have preserved fruits, vegetables, sauces, meat, and jams for over 15 years, I found the cover picture attractive and enticing. I then liked what I saw in the Contents at a Glance section. I found the headings and subjects underneath easy to follow. The humor of the cartoons added a smile to my work. I also found many answers to some of my canning procedure questions that I had hoped that I had figured out through the years. Such as head space and water to sugar ratio. There is so much more I could cover in my review, but I will let others' have their say. This is a number one beginner and expert Preserving Food book. Buy and enjoy. Ardis Rolland Boll

3 of 3 people found the following review helpful:

5.0 out of 5 stars The complete idiot's guide to preserving food, March 29, 2010

By 

L.McConnor "Libary girl" (New Meadows, ID) - See all my reviews

This review is from: The Complete Idiot's Guide to Preserving Food (Paperback)

I have always enjoyed putting up food I've grown because I know where the food comes from, how fresh it is, and what is or isn't on it (pesticides, fertilizers, etc.). In the past I've used the directions from booklets that came with the canning jars I've purchased, but Karen's book is the most comprehensive book I have ever read/owned on the subject. It is fun and easy to read, and I especially like the recipes, the "safety check" notes, and the "preserving pointers" she includes in each section. Whether you are a beginner or you have done this for years, this book is for you!