Subjects:  1. Food Science    2. Food adulteration and inspecti    3. Food adulteration and inspection    4. Food industry and trade    5. Methods - Canning & Preserving    6. Quality Control    7. Safety measures    8. Science/Mathematics    9. Standards    10. Technology    11. Technology & Industrial Arts    12. Food & beverage technology    13. Food manufacturing & related industries    14. Technology / Food Industry & Science   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Sauces & Dressings    5. General    6. Methods - Canning & Preserving    7. Cooking / General    8. Preserving   

Reviews (4)

A Good Basic Book
This is a good basic book to get you started.It is not all hard to understand and makes dehydrating very simple.If you are looking for complete book on dehydrating, this may not be for you.I'd suggest How To Dry Foods for that.But if you want a simple, basic book--this is a good one.

Your mileage may vary
I was given "The Dehydrator Cookbook (Nitty Gritty Cookbooks)" as a gift with my dehydrator.I flipped through it once and it has been on a shelf since. Way too basic
I just got a sparkling new Excalibur dehydrator and purchased this book for innovative ideas on how to use it.The book contained little more than the instruction book that came with the machine.There are no illustrations, which would have been useful.Most of the recipes are not ones I would use.For example, the recipe given to use tomatoes is "Lamb Stew."Read more

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

Editorial Review

The subtitle for Joan Hassol's Read more

Reviews (11)

Great book for beginners
This was a great book for beginners in canning. It gave detailed instructions for all the steps of canning.

best jam/jelly book I've used
The best grape jam I've made.The best strawberry jam I've made.The best pear ginger jam I've made.I can keep going.This book has simple short lists of ingredients,lucid and basic instructions, and enough unique jam varieties to please any cook. It's an idea book...
I love her flavor combinations. Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Jam    4. Methods - Canning & Preserving    5. Specific Ingredients - Fruit    6. Cooking / Canning & Preserving    7. General cookery    8. Preserving   

Subjects:  1. Analysis    2. Bioactive compounds    3. Effect of temperature on    4. Food    5. Food Engineering    6. Food Science    7. Food industry and trade    8. Life Sciences - Biochemistry    9. Methods - Canning & Preserving    10. Science    11. Science/Mathematics    12. Technology    13. Toxins    14. Chemistry    15. Chemistry | Food Chemistry    16. Food & beverage technology    17. Technology / Food Industry & Science   

Subjects:  1. Cooking    2. General    3. Cookery dishes & courses    4. Preserving   

Reviews (5)

Keeping Foods Fresh
No kitchen should be without this book.My most used reference in the kitchen. Knowing how to store produce to maximize its life keeps down the waste. The book is well organized with a good index and is very easy to use.

Keeping Food Fresh
This book is a MUST for anyone serious about food!It tells you everything you need to know about storing any kind of food you can think of!I am constantly having to look up something, so mine is pretty dog-eared.Make that "was" pretty dog-eared --- it is SO good that people borrow it and don't return it!I am anxiously awaiting a new (my third!) copy of the book.So guard it well, it is indispensable!

A Kitchen Library Must-have
After contracting food poisoning from a restaurant meal several years ago, I became very interested in the topic of food safety and storage. This is THE book for those who would like extremely detailed and thoroughlyresearched information on this topic. It includes virtually every food itemyou can think of, with the proper buying and storing techniques for eachitem. A wonderful reference tool. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Food    4. Food Science    5. General    6. Preservation    7. Storage   

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

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Specific Ingredients - Fruit    6. Cooking / Canning & Preserving    7. Cooking-Beverages - Wine & Spirits    8. Cooking-Specific Ingredients - Fruit   

Subjects:  1. Canning and preserving    2. Cookery, Amish    3. Cookbook    4. Cookery    5. Cooking    6. American    7. Canning & Preserving   

Subjects:  1. Christianity - Church of Jesus Christ of Latter-Da    2. Cooking / Wine    3. Methods - Canning & Preserving   

Subjects:  1. Cooking    2. Cooking / Wine    3. Fruit    4. Methods - Canning & Preserving    5. Preservation    6. Specific Ingredients - Fruit   

Reviews (5)

A "Preserves How To"for Your Kitchen Reference Shelf
Preserving small quantities was the reason for my purchasing this book and the reasonable price. Color photos would just increase the cost of this book, and for me I can do without. Even though I have experience in preserving, I found the Introduction and the 1st 2 chapters very informative. The preserving recipes that are included are fun and the fruit combinations are new to me. Cutting down on sugar is an added bonus. I do enjoy the dessert recipes and Chez M's recipe for Creme Fraiche always works for me. The seasonal guide at the end of the book is so worthwhile. I also appreciate Ms. Bullwinkel giving her web address for questions. It is a book that I will keep close to my kettle.
A book for recipe-followers
Gourmet Preserves is a nice cookbook for making jams, jellies and preserves. Unfortunately, this book is for recipe-followers and provides little education in the actual preservation of jams, jellies and preserves.
great book!
this is a great book, the recipes make preserves easy.Also, i like that it is small batches, the blueberry mint is the best so far. The introduction has really clear instructions about making jams & preserves in general.
Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Bread    5. Courses & Dishes - Desserts    6. Jam    7. Jelly    8. Methods - Canning & Preserving    9. Cookery dishes & courses   

Reviews (5)

Bought my own when our library's copy fell apart!
Simply the best book for making low-sugar fruit preserves! I love to be able to taste the fruit, not the sugar, when I eat jam and preserves, so I decided to make my own. After searching high and low for a comprehensive book of recipes, I've found that this is the only one I need. I love that the recipes are set up in such a way as to allow multiplying and dividing of a batch. Perfect for making a few jars for gift giving. Haven't tried the pickles yet, but my family and friends have told me that the recipes from this book are the best they've ever tasted. One caveat: it has always taken me much more time to cook the fruit than the recipe states. Now that I know that, I just allow more time.

Pickles are Great; Low-Sugar, No-Pectin Jam is Messy & Tart
An innovative idea drives this book, since canning single-jar and small-quantity preserves or pickles is a great way to keep up with a small garden's produce.The chapter called "Single Jar Pickles" contains 27 recipes for preserving a wide variety of vegetables in hot vinegar.The "Salt-Brined Pickles" chapter outlines ...well, pickling in salt brine, of course.The "Relishes and Chutneys" chapter and the section on "Quick and Easy Freezer Pickles" also cater to the home gardener who wishes to put up small harvests without much fuss.A couple of recipes for baked fruit butters eliminate much of the mess and fuss (and second-degree burns!) associated with open-kettle preparation.:)If you are interested in these topics, then by all means give this book a try.HOWEVER...if you intend to concoct jams, jellies, marmalades, preserves or conserves, you may want to seek another source.The low-sugar, no-pectin-added fruit preserves taste less like premium home-made jam than like barely sweetened mashed fruit.Leaving out commercial pectin, and cutting WAY down on sugar, necessitates steps like these: long boiling times (10-30 minutes versus 1 minute with added pectin); use of a jelly thermometer or other lower-tech method to test for gel stage; and an addition of diced tart apples to nearly all jams and jellies.Since the rest of the book is filled with recipies modified for modern needs, it seems anachronistic to revert to this older, messier, less convenient form of jelly-making.IF YOU NEED LOW-SUGAR JAM recipes for health reasons, this is your book.If you want soft-spreading fruit with a barely sweetened flavor, use Summer in a Jar.IF ALL YOU WANT IS SWEET, EASY, REGULAR OL' JAM, get another source--like the Ball Blue Book.

Pickles are Great; Low-Sugar, No-Pectin Jam is Messy & Tart
An innovative idea drives this book, since canning single-jar and small-quantity preserves or pickles is a great way to keep up with a small garden's produce.The chapter called "Single Jar Pickles" contains 27 recipes for preserving a wide variety of vegetables in hot vinegar.The "Salt-Brined Pickles" chapter outlines ...well, pickling in salt brine, of course.The "Relishes and Chutneys" chapter and the section on "Quick and Easy Freezer Pickles" also cater to the home gardener who wishes to put up small harvests without much fuss.A couple of recipes for baked fruit butters eliminate much of the mess and fuss (and second-degree burns!) associated with open-kettle preparation.:)If you are interested in these topics, then by all means give this book a try.HOWEVER...if you intend to concoct jams, jellies, marmalades, preserves or conserves, you may want to seek another source.The low-sugar, no-pectin-added fruit preserves taste less like premium home-made jam than like barely sweetened mashed fruit.Leaving out commercial pectin, and cutting WAY down on sugar, necessitates steps like these: long boiling times (10-30 minutes versus 1 minute with added pectin); use of a jelly thermometer or other lower-tech method to test for gel stage; and an addition of diced tart apples to nearly all jams and jellies.Since the rest of the book is filled with recipies modified for modern needs, it seems anachronistic to revert to this older, messier, less convenient form of jelly-making.IF YOU NEED LOW-SUGAR JAM recipes for health reasons, this is your book.If you want soft-spreading fruit with a barely sweetened flavor, use Summer in a Jar.IF ALL YOU WANT IS SWEET, EASY, REGULAR OL' JAM, get another source--like the Ball Blue Book. ... Read more

Subjects:  1. Cookery (Relishes)    2. Cooking    3. Cooking / Wine    4. Jam    5. Methods - Canning & Preserving    6. Pickles    7. Food & Drink / Cookery   

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Fruit    5. Methods - Canning & Preserving    6. Preservation    7. Vegetables    8. BG-JUVENILE PROP - BG-JUVY PRESCHOOL    9. Cooking / Canning & Preserving    10. JUVY-WORKBOOKS - JUV WORKBOOKS   

Reviews (2)

Best Line Worker Source Available
My employees appreciate the cartoons and clear messages.We have had the best transfer of learning to the workplace using this book.

Excellent Training Reference
This text is a great way to introduce Food employees to the basics of Food Safety and Sanitation. The text is written in a style that explains the concepts in a language suitable for Food employees but does not talk down to the reader (as many introductory texts do!) In addition, the humorous cartoon-style graphics add to understanding the concepts while adding to the enjoyment of the text. One of the biggest advantages is the inexpensive cost . . . for a few dollars, a Food Establishment operator can purchase several copies for their in-house training and not break the bank in the process. ... Read more

Subjects:  1. Environmental Science    2. Food Sanitation    3. Food Science    4. Food handling    5. Food service    6. Health Care Delivery    7. Medical    8. Methods - Canning & Preserving    9. Safety measures    10. Sanitation    11. Science/Mathematics    12. Technology & Industrial Arts    13. Hotel & catering trades    14. Technology / Food Industry & Science   

Reviews (1)

Everything You Ever Wanted to Know About Food Safety
The Food Safety Information Handbook tells you everything you ever wanted to know about food safety and more! There is no better resource than this that tells you about the history of Food Safety, starting with the beginning discoveries of bacteria and other microbes, adding in the inventions of refrigeration, canning, and irradiation, that highlights major foodborne illness outbreaks worldwide, and includes the chronology of food-safety regulations and other initiatives, including recommendations in recent federal policy.Read more

Subjects:  1. Consumer Health    2. Food adulteration and inspecti    3. Food adulteration and inspection    4. Food contamination    5. General    6. Methods - Canning & Preserving    7. Reference    8. Safety    9. Food & beverage technology    10. Food manufacturing & related industries    11. Health & Fitness / General    12. Occupational / industrial health & safety    13. Personal & public health   

Subjects:  1. Bread    2. Cookery (Sourdough)    3. Fermentation    4. Food Science    5. General    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Technology & Industrial Arts    10. Food & beverage technology    11. Technology / Food Industry & Science   

Reviews (11)

Cookin' with Home Storage
This book has lots of cool charts and jummy foods where you wouldn't even know that it was from a can. My favorite is cooking with powdered eggs.It tastes so good,Ireally enjoy the converstion tip too. Try it for your self. I am more than sure you will love this book.

Incomplete
I was very disappointed with this book because many of the recipes are inaccurate and incomplete. I have even called the author for clarification of a recipe but she would not respond. It seems like she had a lot of her friends submitt recipes for the book but did not really try the recipes herself, to see if they were complete and easy to follow.

loved it.
It was a well written book ... Read more

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

Features

• Illustrated

Subjects:  1. Biotechnology    2. Chemistry - Organic    3. Food Biotechnology    4. Food Science    5. Food industry and trade    6. Hydrocolloids    7. Methods - Canning & Preserving    8. Polymer Chemistry    9. Science/Mathematics    10. Technology    11. Technology & Industrial Arts    12. Water-soluble polymers    13. Food & beverage technology    14. Plastics & polymers technology    15. Technology / Food Industry & Science