Subjects:  1. Crystallization    2. Food    3. Food Engineering    4. Food Science    5. Food texture    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Technology & Industrial Arts    10. Cooking-Methods - Canning & Preserving    11. Food & beverage technology    12. Technology / Food Industry & Science   

Reviews (2)

A Book for Big Fans of Jerky
Whether you are a big fan of jerky, or a fan of big (lots) of jerky, this book has something for you. I never knew there were so many different recipes for jerky until I bought this book. The results taste far better than anything I've ever bought in a store. I highly recommend the book. Recipes frequently call for several pounds of meat, but you can either scale them down, or just use less meat and make more marinade than you need. The novice chef needn't worry: The recipes are very simple. Not recommended for USDA employees!
Livingston takes a definite outdoorsman approach to jerky. He is sharply critical of USDA safety regulations, and he doesn't believe in nitrate cure as a preservative (he includes it in a few recipes, but says it's for preserving the color of the meat, not as a safety procedure).Some of the air-drying recipes gave me the willies just thinking about them!Livingston's approach to safety is to use meat from trusted sources, which often means avoiding the local supermarket in favor of a butcher or processor. He says if you use meat from known sources you'll avoid many problems.Good advice, but not always practical.Read more

Subjects:  1. Cookery (Meat)    2. Cooking    3. Cooking / Wine    4. Dried meat    5. Methods - Canning & Preserving    6. Specific Ingredients - Meat    7. Cookery by ingredient    8. Cooking / Meat   

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Methods - Canning & Preserving    5. Cooking / General    6. Preserving   

Reviews (5)

Beyond banana chips and beef jerky....
Ms. Delong gives the dehydrator cook many more choices and new introductions to use of their machine with this great book. Learn to dry fruits and vegetables and flowers, how to use them in conventional recipes - this book has it all. If you have a dehydrator but want to move beyond dried meat, this is for you!

The only dehydrator book that you'll need!!!
If you are only going to buy one book--this is the one!!It covers everything, yet is not complicated or overwhelming.It's directions are very clear and has lots of wonderful pictures.I can't think of anything that it doesn't cover.It also has a nice section of recipes to use all those wonderful foods that you've dried. A definite winner.

Excellent Reference
This is a fantastic reference for drying food.Read more

Subjects:  1. Cookery    2. Cookery (Dried foods)    3. Cooking    4. Cooking / Wine    5. Dried foods    6. Drying    7. Food    8. Methods - Canning & Preserving    9. Reference    10. Cooking / General    11. Preserving   

Reviews (3)

An acceptable book on jam!
This book is an acceptable or average book on making jams.There are better preserving books. I think too many people purchase books based on their so-clever or cute name/title (like dummy or idiot). Better to look over the book carefully yourself and see what books the experts are recommending. I'd probably give this book a 3 1/2, but they didn't have that here and a 4 seemed too generous.

Full Pantry
After a frantic store search for canning books, I came to Amazon.com and found this treasure.I had bags, buckets and bowls full of homegrown produce and fruit and no idea of what to do with any of it since my only canning book was hopelessly outdated.This book was a gem.The recipes are easy to follow, require only a minimal of on-hand ingrediants and truly, any "idiot" can follow these directions.
My favorite cookbook
I cook quite a bit but have never made jelly.I only remember my mother's way with pounds of fruit, parrafin, dozens of jars and a mess for days.But this isn't it!!This is not your mother's jelly making book!I can't believe how easy it is -- and the recipes in this book all make small batches -- usually around 6 or 8 jars!My favorite so far is the port wine spice jelly but there are so many chutneys and jams I want to try.I can't believe how great this recipe list looks and in an Idiot's Guide!I'll start paying more attention to these smart little orange books now. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Fiction / Literary   

Reviews (3)

Wonderful
This book has wonderful recipes.I get compliments every time I serve something.I especially enjoy how she gives recipes to use what you've canned.This is lacking in many-many cookbooks.Thanks Linda for making a good and useful book.

Read instructions carefully at the front of the book before
I am really sorry that Phil Brown found his recipe in this book hard to follow and left him scratching his head.Because of the room allowed witheach recipe the step by step process of canning is written in the beginningpages of the book.If you are a novice at canning it is recommended thatyou review these steps whenever you have a problem.I hope that readerswill read instructions carefully and will be successful with these recipes. I own a cooking school and we teach from this book very sucessfully overand over again.

Misses the mark.
As someone new to canning, I was left with lots of unanswered questions after reading this book. She skips some very basic questions to the novice and leaves you scratching your head. I would not recommend it to anyone new to the subject ... Read more

Subjects:  1. Canning and preserving    2. Cooking / Wine    3. Methods - Canning & Preserving   

Reviews (2)

Buy This Book
I bought three books on canning and this book was the best.It is simple to understand, has pictures of the way things should look, such as the canning jars in a not water bath.I was canning tomatos and this book was so easy to follow.It listed the different methods for canning, as stating the best method. I'm a 1st time canner & this book was helpful.
I found this book in the library and used it for my first garden bounty--my first canned peaches, my first jam, and my first frozen green beans.Keeping the Harvest is informative, fairly comprehensive and simple tofollow. I'm buying it now so I'll be ready for next summer! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Fruit    4. Fruit Processing    5. General    6. Methods - Canning & Preserving    7. Preservation    8. Storage    9. Vegetable Processing    10. Vegetables    11. Cooking / Canning & Preserving    12. GARDENING / General    13. Preserving   

Subjects:  1. Food Engineering    2. Food Science    3. Methods - Canning & Preserving    4. Science/Mathematics    5. Technology    6. Technology & Industrial Arts    7. Food & beverage technology    8. Technology / Food Industry & Science   

Subjects:  1. Agriculture - General    2. Food    3. Food Content Guides    4. Food Science    5. Methods - Canning & Preserving    6. Protein Engineering    7. Protein content    8. Proteins    9. Science/Mathematics    10. Technology    11. Technology & Industrial Arts    12. Technology / Food Industry & Science   

Editorial Review

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Reviews (2)

Salt tap dances on your table, makes you blush with delight.
By just thumbing through this book for a few minutes, I realized that writing this book was a labor of love for the author. The recipes are magnificent and often unusual, showcasing the complexities of these two spices, ubiquitous to all our kitchens in the US. In addition, in true Jordan style, she researches her subject diligently and with passion. I felt almost ashamed for taking these two ingredients for granted. I have been a fan of Michele's cooking and writing for some time now, but in this book, she let's us see a little more of the person she is. In one of the most poignant vignettes I have ever read anywhere, she wrote about a recipe for Asian Limeade. "The first time I tried the real thing was ...in Borneo....geckos, the same green color as my limeade, scurried across the walls; I don't think I have ever felt so far from home." This is one great book, for the vignettes and for the recipes.

The salt of my cookbook shelf.
Michele Anna Jordan is a food writer for the reader.Her books are a road to travel in and around the subject, enticing one to rummage into spice cabinets, and through specialty stores and farmer's markets.If we can'thop on a plane to Malaysia, Michele will do her best to help us taste it. With Salt and Pepper, I found a welcoming mat for my pleasure ofsalt. There are no sneers across her pages as I reach for my sea salt to sprinklemore on my Edamame, or the Kosher flakes for my fresh summer tomatoes."I love you more than salt" - that alone will be reason enoughfor me to bless each new wedding in my circle of friends with this book anda sampling of salt and spicy pepper! ... Read more

Subjects:  1. Cookery (Pepper)    2. Cooking    3. Cooking / Wine    4. Pepper (Spice)    5. Salt    6. Salting of food    7. Specific Ingredients - Herbs, Spices, Condiments    8. Cooking / General    9. Preserving   

Subjects:  1. Drying    2. Food    3. Food Science    4. Methods - Canning & Preserving    5. Science    6. Science/Mathematics    7. Study & Teaching    8. Technology & Industrial Arts    9. Food & beverage technology    10. Technology / Food Industry & Science    11. Technology    12. Food Industry & Science   

Reviews (5)

Excellent One Subject Book by Great Team. Recommended
I think I would enjoy a book from Chris Schlesinger and Doc Willoughby on just about any culinary subject, based on their excellent `How to Cook Meat' and even more so on this tasty little book `Quick Pickles' on what may loosely be described as refrigerator pickles, as no heat-based preservation techniques are involved. I should note that while Schlesinger and Willoughby are certainly the big names on this briny marquee, the third author, Dan George, is probably the most important contributor of content. George is a lawyer by training, but his real passion and skill is in cooking, especially in cooking pickles. In addition to his role as a litigator, he is billed as the `pickle chef' for Schlesinger's restaurant `Back Eddy' in Westport, Massachusetts where pickled this, that, and the other thing are a big feature of the cuisine. What this means is that this book is not the result of Schlesinger and Willoughby's wanting to make a fast buck by attaching their name to a book about a subject on which they have no expertise. Love the book, hate the binding...
I love this book, the recipes are easy and fun to make, although I agree with a previous review that many of these recipes will require experimentation to adjust the flavors to your own personal tastes as many of the recipes are quite intense. I also had the same problem with the binding as another reader - the book basically fell apart almost immediately. I really hope that this problem has been or will be addressed in any additional print editions.

great book but one complaint
This is a great book.I've made about 10 of the pickles and all have been very good or great except the watermelon rind pickles which maybe just aren't my thing.I recommend buying this book for the recipes.I would give it 5 stars but reduce my rating to 4 for an unusual reason - within 2 weeks of flipping through my book, the pages separated clear away from the cover/binding - a plain old poor glue job by the printer I guess.The publisher sent me a replacement copy upon request, but this copy separated body from binding just like the first -same print edition I guess.Hopefully the first edition of this great book is gone so you can buy one from a new printing with better quality control on the binding. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Methods - Quick & Easy    6. Pickles    7. Specific Ingredients - Herbs, Spices, Condiments    8. Cookery by ingredient    9. Cooking / Canning & Preserving   

Reviews (7)

not the best book for the home preserver
The good points are it has good tables on conversion - any cookbook has them. Very informative but beware...
This book contains a wealth of information.Both the size and paper selection on the pages scream "texbook" and perhaps it is for culinary institutes.It's a good reference books but don't expect any enticing or artistic color photos.

Great Book!
My Mom gave me this book for Christmas one year.I was looking for basic directions and shelf life of all veggies and foods.I've been canning for several years, but this is the only book I use now.This book has something in it for everyone.Easy to use, clear and concise directions.Highly recommend it for beginners! ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving   

Editorial Review

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Reviews (3)

If you want to make wonderful jams & jellies...
...then this is the book for you.First of all, this cookbook hasprobably the most amazingly good recipe for strawberry jam I've ever found. Right there, it's worth the price of the book.Her spicy blueberry jamwith spices like cinnamon & cloves is what I'd call an "adultjam".Almost a chutney. Great for fruit chutneys, jams, and jellies
This was a disappointment for me, as I was hoping to learn about canning the harvest of my garden.It has very little to do with vegetables.It is primarily focused on fruit-based products.I think it would be a greatbook if that's what you're interested in.But, please choose another bookif you're looking for tomato, bean, and basic vegetable recipes.

From Basic to Exotic
This is an excellent book for the novice or the practiced preserver. Lesem begins her book with a summary of the equipment needed, a clear description of the basic techniques, and a market guide to buying and storing freshproduce. Then the fun begins. I have tried the basics--Apple Butter (madein a slow cooker--Yum!), Strawberry Preserves and Quick Dill Slices--andthe exotic--Pickled Snap Peas and Fresh Green Chutney with Chinese Parsleyand Yogurt. So far, SUCCESS! Now, I'm looking forward to trying JalapenoLime Marmalade, Tomato Peach Jam and Green Tomato Ketchup. The recipes areclear and often accompanied by an amusing or interesting anecdote. Helpfulhints are scattered throughout the book. And the really good news is thatmost of these recipes are for small quantities, many 2 or 3 cups offinished product. There is also a chapter about microwave preserving, whatworks, what doesn't. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Cooking / Canning & Preserving   

Reviews (2)

Just another recipe book
I have to say, I was really disappointed in this book.I was looking for something different.A book that would talk about how she gave the food as gifts.How she decorated them.What she packaged them in.Maybe some stories about who she gave each item to and why.
Great gift book & great book to make gifts from the kitchen
All of us have memories of lazy days spent in the kitchen with a grandmom. mom, aunt, etc. This book brings all those memories back alive and healthier and tastier than ever. Judy Choate is a gem! Her love of food is surpassed only by her love of family and friends, both come through clearly in this book. Heartily recommended. ... Read more

Subjects:  1. Baking    2. Canning and preserving    3. Confectionery    4. Cooking    5. Cooking / Wine    6. Methods - Baking    7. Methods - Canning & Preserving    8. Methods - General    9. Cooking / General    10. General cookery   

Reviews (3)

Great seasonal preserves!
I like the seasonal organization of the book, and have found many of the recipes to be delicious. My favorites include Pizza Oil, Rhubarb-Orange Compote and Pistou and Pesto. This is a great little book packed with good recipes.

Preserving for All Seasons
Excelent book! Did you know you can do canningwith just the items already in your home?! You can do as few as 3 cans, as well! Wonderful recipies, and even recipies for the finished products! Very Good!

Shark Recipe in this Book!
Wonderful recipes for preserves as well as other dishes.However, there is a recipe for shark in this book, which may be objectionable to readers who believe, as I do, that sharks should be preserved (not made intopreserves)! ... Read more

Subjects:  1. Canning and preserving    2. Cookery (Canned foods)    3. Cooking    4. Cooking / Wine    5. General    6. Jam    7. Methods - Canning & Preserving    8. Cookery dishes & courses    9. Cooking / Canning & Preserving    10. Preserving   

Reviews (4)

Essential of Food Safety & Sanitation
I am using your textbook for a class I teach for the Oklahoma City/County Health Department.I Love It!The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best. Meets the training needs for Food Handlers
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W. An excellent food safety training resource
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access toa lot of training materials, but "Essentials" is the one I referto the most for current, reliable information. ... Read more

Subjects:  1. Food Sanitation    2. Food Science    3. Food Service Management    4. Food handling    5. Food service    6. Health Care Issues    7. Methods - Canning & Preserving    8. Methods - Professional    9. Safety measures    10. Sanitation    11. Science/Mathematics    12. Technology    13. Technology & Industrial Arts    14. Technology / Food Industry & Science   

Reviews (3)

Look elsewhere
Where to begin?Her Muffeletta - an olive-based sandwich -- had NO OLIVES in it.
Excellent Recipes!
I used this book along with the 30-Day Gourmet and Frozen Assets book for my first freezer cooking adventure.This one has the BEST recipes- can't go wrong!It is not formatted for bulk cooking though, so I used the 30-Day Gourmet book's format (which is excellent!)and some of its recipes AND information and some recipes from Frozen Assets for my adventure.I am very pleased and am going to cook more and more of the recipes from the Best Freezer Cookbook.Make sure you try the Best Meatloaf (or whatever the name is) recipe!!!I used it for loaves and balls and have served them with sauces found in the 30-Day book to our delight every time!

Very busy freezer book..........
A lot of the recipes were good but had a lot of ingredients and alot of stuff I would never freeze any how. If you are looking for freezer book I would use the Ball Book of canning, freezing and dehydration. Mostly I freeze what ever is left over in garden and don't spend tons of time making stuff for my freezer but if that is what you are looking for this will do. ... Read more

Subjects:  1. Cookery (Frozen foods)    2. Cooking    3. Cooking / Wine    4. Frozen foods    5. General    6. Make-ahead cookery    7. Methods - Canning & Preserving    8. Methods - Quick & Easy    9. Reference    10. Cooking / General   

Reviews (2)

What a Find!
As the wife of a diabetic with a sweet tooth, this book was a wonderful find and is a treasure!The recipes are easy, ingedients are usually onesyou have on hand and the results are wonderful.Ball Co. makes a no sugarpectin which is a low methoxy pectin this book refers to quite a bit.Itis easy to use in these recipes.I highly recommend this book to anyonewho is diabetic or just likes the natural flavor of fruits and vegetablesrather than the sugary recipes in regular cookbooks.

Fantastic and useful book for diabetic cooking.
thankyou so much for this terrific book. All sorts of information for diabetic safe canning, and exchange information. It is wonderful.We now know how to preserve our harvest since our 5 year old grandson just gotdiabetes. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Recipes    6. Sugar-free diet    7. Preserving   

Subjects:  1. Agriculture - General    2. Electric fields    3. Food    4. Food Science    5. Industrial applications    6. Methods - Canning & Preserving    7. Preservation    8. Science/Mathematics    9. Technology    10. Technology & Industrial Arts    11. Food & beverage technology    12. Technology / Food Industry & Science