The Complete Idiot's Guide to Preserving Food

( 3 )

Overview

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 ...

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The Complete Idiot's Guide to Preserving Food

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Overview

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

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Product Details

  • ISBN-13: 9781592579167
  • Publisher: Alpha Books
  • Publication date: 7/7/2009
  • Series: Complete Idiot's Guide Series
  • Edition description: Original
  • Pages: 384
  • Sales rank: 282,312
  • Product dimensions: 7.30 (w) x 9.00 (h) x 1.00 (d)

Meet the Author

Karen K. Brees, Ph.D., has been preserving food for nearly 40 years. During that time, she has won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. She has a Ph.D. in Adult Education from the University of Idaho and is a Food Safety Advisor/Master Food Preserver for the University of Idaho Extension Service.
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Customer Reviews

Average Rating 4.5
( 3 )
Rating Distribution

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(2)

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Sort by: Showing 1 – 10 of 7 Customer Reviews
  • Posted March 30, 2010

    An Essential Beginners Book

    This is the book to start with if you're curious about how to preserve your own food and save money. It's basic and thorough and walks you through every step so you don't make mistakes. I was leery about pressure canning until I did the walk through the author gives. Now I see how easy it is and it's nothing to avoid.

    The first reviewer said the book's basic! Of course it is! That's what an Idiot's Guide is. It's not meant to be a cook book. This is the best place to get started.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted March 30, 2010

    Complete Idiot's Guide to Preserving Food Works For Me!

    To all the "Idiots" like me that would say, "Gee, I should try going back to creating food that is not in plastic" and then just keep putting off the doing part, there is hope. The PRESERVING FOOD book works. First, as a visual person, I flipped through the book checking out the photos and discovered the fun cartoons, then noticed the rectangle boxes. My first detailed reading was about "Safety Check", then "Preserving Pointers", "Definition" and "In Other Words." Once I started reading the rest of the book, I discovered the author, Karen Brees, made this information interesting too. Her use of the bold printed subtitles also got my curiosity to continue reading. Examples, Waste Not, Want Not, Personal Satisfaction, The Least You Need to Know,Preserved Foods and Earthquakes.

    This is a book that has many surprises. As I was looking through the book to type this note, I discovered a raisin cake recipe. Guess what I will be making soon. Enjoy!Would recommend this book for a bride-to-be gift, adult parent gift, gift to those who have gardens, gift to anyone going green, starting to enjoy cooking, loves to cook,or not sure if they love to cook.

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  • Posted January 16, 2010

    more from this reviewer

    Basic

    Basic principles. Not much in the way of recipes or innovative procedures.

    0 out of 1 people found this review helpful.

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