Reviews (1)

Must Have Book for your Food Storage Shelf!
This is my favorite food storage reference book.It covers everything from what to store, how to store it, how to preserve it, how to freeze it, food storage styles, sourdough, sprouting, canning, how to shop on a budget, how to store food your family will acutally eat.... it goes on and on.The book is divided into handy, easy to read, CONCISE sections.It is written in an easy to understand format; the authors have filled it with humor, as well as their own personal experiences with food and emergency storage.This book not only helps you decide what you should do, it helps you identify pitfalls that you should avoid... many that you might never have thought of!This is definately a must have reference for the those beginning in, and those experienced in, food storage. ... Read more

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

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Food    5. General    6. Methods - Canning & Preserving    7. Preservation   

Subjects:  1. Food Science    2. Fruit    3. Methods - Canning & Preserving    4. Processing    5. Reference    6. Technology & Industrial Arts   

Reviews (1)

From The Inside Flap:
Preserving embodies all the loving creativity of homemaking. It combines the skills of preparing food with the joy of seeing it stored for future use.
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Subjects:  1. Chutney    2. Cooking    3. Cooking / Wine    4. General    5. Jam    6. Jelly    7. Methods - Canning & Preserving   

Subjects:  1. Agriculture - General    2. Biomedical engineering    3. Chemical Engineering Operations    4. Engineering - Chemical & Biochemical    5. Family & General Practice    6. Food Biotechnology    7. Food Science    8. Heat    9. Mass transfer    10. Medical / Nursing    11. Methods - Canning & Preserving    12. Science/Mathematics    13. Technology    14. Transmission    15. Biochemical Engineering    16. Food & beverage technology    17. Heat transfer processes    18. Nature / Environmental Conservation & Protection   

Subjects:  1. Food Science    2. Food industry and trade    3. Mathematics    4. Methods - Canning & Preserving    5. Science/Mathematics    6. Technology    7. Technology & Industrial Arts    8. Food & beverage technology    9. Technology / Food Industry & Science   

Subjects:  1. American Regional Cookery    2. Canning and preserving    3. Cookery (Relishes)    4. Cooking    5. Cooking / Wine    6. Methods - Canning & Preserving    7. Cooking / Canning & Preserving    8. Preserving    9. USA    10. heirloom recipes; relishes; marmalades; chutneys; jams; fruit butters; pickled meats; mincemeats; sauces; candied fruit   

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

Reviews (5)

Thankyou so much for making this book
I love chutney because recently i have been through a midlife crisis at the age of 10 because my dog died so ive been eating chutney and its been calming me down. Im paranoid.....Stop it!..
A must for home canners - and the adventurous beginner!
I read many books on preserving before I found this one.Other books had boring ingredients and uninspiring recipes. Once I read the recipes in Well Preserved I knew I was ready to make my first attempt at jam.My fist batch was delicous and easy. I have since made chutneys, jellies, and marmalades; all turning out perfect.My friends have liked the results of Mary Anne Dragan's recipes so much that I am giving the book as Christmas gifts.

"Preserves ARE easier than you think..."
Why would you want to eat mass produced canned food when you could easily preserve your own at home?You'll know what went into them: fresh fruit, less sugar, without preservatives and full of color and flavor.This book has many recipes and color photos, also a collection of recipes using preserves from earlier chapters.Basics of preserving are explained... equipment, jars, processing and storing.Canning food can be a lot of work, but it's so rewarding to have a pantry of flavors from the summers bounty.These chutney's are full of spices and innovative combinations (ginger, currants, figs, vinegar, sugar, honey, onion, dates and citrus).Jams, preserves, conserves and jellies can be used for glazes and sauces.It's easy to preserve food for your own pantry and ideal for gifts.Something you've made yourself is more appreciated, especially when it's as tasty as the recipes in this collection. ... Read more

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

Reviews (1)

Very knowledgeble authors
I happen to personally know both of these authors.They are men of the highest integrity and scholarship.I highly recommend this text. ... Read more

Subjects:  1. Agriculture - Agronomy    2. Agriculture - General    3. Food Science    4. Methods - Canning & Preserving    5. Reference    6. Technology    7. Technology & Industrial Arts    8. Wheat    9. Agriculture & Farming    10. Food & beverage technology    11. Technology / Food Industry & Science   

Features

• Illustrated

Reviews (1)

Not for people who'd like to preserve
This book was written with a distinct Euro flavor, and specifically does not cover salt cure for preservation.Unfortunately, this was why I bought the book.If you're looking for methods of preservation, don't buy it.Ifyou're looking for how to make kippers or kinnan salmon, fine.I foundnothing useful to an American looking to learn the old ways of salt/brinecure and smoking for quality preservation. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Methods - Canning & Preserving    6. COOKERY (SMOKED FOODS)    7. Cooking / Culinary Arts & Techniques    8. Cooking / General    9. Preserving   

Reviews (2)

Fabulously Frozen
I purchased this book several years ago and I find that it is the cookbook that I take down from the shelf most often.I am busy and don't have a great deal of time to cook but I insist that when I do cook the food must be delicious and convenient.The food satisfies my palate and the fact that I can freeze the meal into ready made future meals satisfies my lifestyle.

"Real" food recipes--great tips!
This is a really great book for people looking for freezer recipes--both the kind that you cook and freeze as well as those you want to prepare, package, freeze and then pull out for quick cooking.ALL recipes have nutritional breakdowns for those who have dietary restrictions to follow.Read more

Subjects:  1. Cooking / Wine    2. Health & Healing - Low Fat    3. Methods - Canning & Preserving   

Reviews (7)

Art of Preserving
This a beautiful and inspiring book as you gaze at the pages, but the recipes are not concise.I am an avid canner especially in the art of jams, and find these recipes hard to understand.As far as the canning process goes, I ladel into sterilized jars and process in hot water bath.I do not allow it to cool.This will never provide a good seal.I had great success with the Whiskey Tangelo Marmalade pg32. but the Grapefruit Jam pg. 21 was a disaster.I read and reread the ingredients and instructions and followed them to a T.How can you add 8 c. water to a recipe and cook down for 15 minutes, add sugar, cook down for 30 and get 4 c. of product.I ended up with 8.It never thickened.I, with my knowledge of canning, even cooked it down longer and added pectin and still never set. I would love the author to check out this recipe and see what went wrong.With the citrus recipes, the author needs to specify peeled or unpeeled.In most cases she gives an approximate amount of fruit in numbers, in the grapefruit she says 2 lbs. of grapefruit.That came out to 2 grapefruits for me.Would probably be more successful if she gave an amount in cups after it is prepared.Certo gives you an approximate amount of fruit but also indicates how many cupsonce prepared. My hats off to Rodney Weidland for his photography, that is encouraged me to purchase this book.

Exotic and Eye Appealing Yet Sketchy on Specifics
The Art of Preserving is filled with exotic jams,jellies,chutneys, and relishes which are artfully packaged and beautifully photographed. The book is a treat for the eyes! Unfortunately, the author does not provide sufficient detail in her recipes to accurately and safely produce these items. Although an overview of the canning process is provided at the beginning of the book, specific information on how long to process jars is not included with each recipe. If you are a novice canner, I would recommend the Ball Blue Book as good start to your preserving library. Once you are familiar with canning and the necessary steps, you can use the The Art of Preserving for inspiration to jazz up your recipes.

Art of Preserving-Is it safe?
The recipes are well balanced and interesting.My problem with this book is the method of sealing.Jars are often sealed after the ingredients have cooled, so no true seal occurs. Covers such as parchment and cellophane are used.I would certainly want to use USDA approved sealing methods with these recipes.This includes sealing the jars with rubber rings or Ball/Kerr type jar covers and screw lids and processing the jars in a hot water bath from 10-30 minutes depending on the recipe ingredients.(Checkweb site canning sites maintained by university home economists)I would not feed these recipes to my family without using standard (USDA) food safety precautions for preserving. ... Read more

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

Subjects:  1. Cookery    2. Cookery (Wild foods)    3. Cooking    4. Cooking / Wine    5. Jam    6. Jelly    7. Specific Ingredients - Fruit    8. Specific Ingredients - Herbs, Spices, Condiments    9. Preserving   

Subjects:  1. Cooking    2. Preserving   

Reviews (1)

esta muy accesible
Considero que es un libro de consiulta muy recomendado, hasta el momentono lo he usado, despuesde consultarlo podr� dar un juicio ... Read more

Subjects:  1. Food Engineering    2. Food Science    3. Food industry and trade    4. Methods - Canning & Preserving    5. Science/Mathematics    6. Technology    7. Technology & Industrial Arts    8. Food & beverage technology    9. Food manufacturing & related industries    10. Medical / Nutrition   

Subjects:  1. Biotechnology    2. Genetics    3. Life Sciences - Biology - General    4. Medical / Nursing    5. Methods - Canning & Preserving    6. Microbiology    7. Science    8. Science/Mathematics    9. Yeast fungi    10. Biotechnology, Fungi    11. Biotechnology, Yeasts    12. Genetics, Fungi    13. Genetics, Yeasts    14. Genomics    15. Molecular Biology, Yeasts    16. Science / Biotechnology    17. Taxonomy, Yeasts   

Subjects:  1. Drying    2. Food    3. Food Engineering    4. Food Science    5. Methods - Canning & Preserving    6. Science/Mathematics    7. Technology    8. Technology & Industrial Arts    9. Biology, Life Sciences    10. Technology / Food Industry & Science   

Reviews (2)

Stocking Up III : America's Classic Preserving Guide
This book is a must have for anyone looking to utilize every ounce of produce from a garden, or every pound of meat from their butcher or personal livestock.The applications range from drying and pickling tocuring and even fermentation as a means to preserve food.Anyone lookingto preserve food the way our forefathers did would be be well advised topick up a copy and dig in.

1986 content in 1997 jacket
The book is as good as it was in 1986.It is exactly the same -- just anew publisher.I learned a valuable lesson that the dates listed for booksare the publishing dates not the copyright date.Now I have two copies --the original 1986 and another in a newer wrapper.Read more

Subjects:  1. Cooking    2. Food    3. General    4. Methods - Canning & Preserving    5. Preservation    6. Sale Adult - Cooking / Wine    7. Sale Books   

Editorial Review

We're apt to ignore the importance of food preservation, but its significance can't be overestimated. In Read more

Reviews (6)

I Am Pickled, Potted, and Sitting On My Can
I am presently qworking on preserving myself with a case of Bully Porter I brought back from a business trip to Kansas Ciuty. It will Not, repeat, NOT make me disappear. In fact, it will likely make me grow into an even bigger menace. Maybe I will become Ripper Nips. This book made me hungry, which is not unusual.It does a great job describing 19th CEntury bottling techniques.Dipper has a fine example of a Wells, Miller & Provost bottlee from the 1850s.If this review was helpful (and I am sure it is), please hit (gently) 'YES' now..,.

Much information, but no attribution
Decent information on the different methods of preserving foods throughout history. The main problem I have, however, is the lack of footnotes -- Shephard cites many interesting anecdotes. Unfortunately, many of these cry out "urban myth" to me. An example:
Excellent illuminating history of food preservation.
In this concise yet detailed history of man's attempts to provide food for times of need, Ms.Shephard describes all the usual, and some very unusual methods of preserving food.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Food Engineering    4. Food Science    5. History    6. Methods - Canning & Preserving    7. Cooking / Canning & Preserving