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The Complete Idiot's Guide to Preserving Food

3.62  ·  Rating Details ·  26 Ratings  ·  5 Reviews
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 to Preserving Food, in which readers learn how easy and beneficial food preserva ...more
Paperback, 384 pages
Published July 7th 2009 by Alpha (first published July 5th 2005)
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Greta
Sep 06, 2011 Greta rated it it was amazing
A very thorough overview of the various methods of food preservation, ranging from the simplest (freezing) to canning (both boiling water and pressure canning) and more esoteric methods, such as smoking (anyone up for a building a smokehouse in their backyard? If so, the book notes you should check with the township to make sure it's okay to do so!) and root cellaring (umm, does anyone even HAVE a root cellar anymore?!). But good information throughout, and the author slyly manages to slip humor ...more
Janice
Jul 13, 2015 Janice rated it really liked it
Shelves: non-fiction
This is the book you want when the apocalypse goes down. Here is how to store all kinds of food from fruits and veggies to meat and fish. It's all here.

I really just wanted to know how to dry herbs and how to store some of the excess veggies from the garden. I got so much more.
Lori
Jan 15, 2013 Lori rated it it was amazing
I have given it five stars because I like the way it is written. I have not actually used it yet. Thought you ought to know.
Anna
Aug 05, 2016 Anna rated it did not like it  ·  review of another edition
Disappointed

Was an absolute waste of time. It did not help me at all. I am glad I did not buy it.
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Nice resource.
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I'm the author of The Complete Idiot's Guide to Preserving Food (Alpha Books, 2009). I'm a Master Food Preserver/Food Safety Advisor for the U of I Extension Service and have been preserving food for over 40 years."
More about Karen K. Brees...

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