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So Easy To Preserve New & Revised Edition Plastic Comb – September 2, 2006

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Plastic Comb, September 2, 2006
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Editorial Reviews

Cooperative Extension is pleased to offer a new 5th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas.

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Product Details

  • Plastic Comb: 375 pages
  • Publisher: University of Georgia Cooperative Extension Service; 5th edition (September 2, 2006)
  • Language: English
  • ASIN: B000SDFK04
  • Product Dimensions: 9.5 x 7.4 x 1 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,189,205 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Amazon Customer on May 21, 2012
This is the best all-around guide to food preservation I have found. It is clearly-written and easy to understand. The information is scientifically based and contains the most up-to-date information on safety available. There are recipes for the usual canned or pickled dishes as well as more unusual ones. This is the book that extension home economists use as a reference--what better recommendation is there than that?
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4 of 4 people found the following review helpful By Lindsey Hardegree on March 10, 2013
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If you only buy one book on canning/preserving, make it this one. The book is simple, and doesn't contain pictures, but it gives you the steps for success for every kind of canning or preserving project you could come up with. Reading this book takes you back to a simpler life, and reminds me of my grandmother in that this is exactly how her generation approached food. A phenomenal resource for anyone interested in seasonal eating!
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3 of 3 people found the following review helpful By cindy on March 11, 2013
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This is a wonderful book for freezing, canning or drying. It has lots of information and for someone like me who may forget year to year, there's charts, blanch times, pros and cons, what works or doesn't work and receipes. I'm glad I gambled and purchased this book. Great reference book forever. Better than Ball by far.
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3 of 3 people found the following review helpful By Randi Greene on March 7, 2013
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I love the recepies! Even more than that I am able to find so many conversion tables. I also appreciate the direction options for either water bathing or pressure canning. Thank you so much for having all the information in one easy to understand text.
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2 of 2 people found the following review helpful By G. Clayton on April 19, 2014
This book (and the web site - [...]) is the ultimate guide for safely canning at home. I have a copy and have given them to gardening friends interested in taking that next step - preserving the harvest. Freezing foods is easy enough however proper canning techniques are essential in preventing spoilage and illness. The book contains many tested, proven recipes with clear instructions for processing be it water bath canning, pressure canning, freezing or dehydrating.

If you don't have a home garden visit local farmers markets to purchase fresh picked fruits and vegetables for home preservation Look for local canning classes given by your local county agent's office (we used to call this home economics). Your county agent's office may also have handouts on home canning and recipes. Plus they should have a "pressure gauge tester" to ensure your gauge is operating properly (should test each season before pressure canning produce).

Aside from proper instructions purchasing quality equipment is also essential - go with name brand canning jars/lids, don't use off-brand types. If you have a glass top range you can't use any pressure or water bath canner NOT approved for glass tops or you run the risk of running the range top.
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2 of 2 people found the following review helpful By Now a reef fan on October 6, 2013
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I went to a food preservation workshop where this book was recommended as "the best there is". This week-end I attended another workshop and it was recommended even more highly -- "better than the Ball book." Lots of great recipes.
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2 of 2 people found the following review helpful By KatieHoward on May 19, 2013
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This is a great book that includes a ton of pressure canning recipes along with traditional water bath canning recipes and the difference between the two.
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