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(More customer reviews)Disclaimer: I work for the publisher of this book, but I didn't see it until I held my copy in my hands! (It was basically done when I started working for them.)
So-my review. I love this book! (I pretty much only review books if I love them, so you won't see me give too many less than stellar reviews.) This morning, I started my first project from it! I'm fermenting some extra collard greens. I went a little crazy at the Farmer's Market on Saturday. It was preview day. Anyway-
I have taken an interest in all of the home preservation interest lately, but I haven't really done much of it. When I lived in Pennsylvania, I would pit and freeze sour cherries by the bag-full, because they're so hard to find. But that was the extent of my food preservation. And even that was suspect. I would freeze the cherries with so much water in them that my pies would frequently not set. (I could have used Daniel's handy tip about freezing things like peas, cherries, corn, etc. on cookie sheets and THEN bagging them to avoid excess water.)
Tips like that (They're called "From the Tip Jar" in the book) are one of the reasons why I like this book so much! In addition to step-by-step instructions for each different preservation method (freezing, canning, drying, dehydrating, fermenting, pickling, etc.), there are tons of asides and tips. I learned a lot about food and cooking while reading the book.
I haven't tried much in the way of canning because I've been either 1) terrified of killing myself or loved ones with food poisoning or 2) I had yet to discover a book that would help me do it successfully without being overwhelming. I have to say, I really like the step-by-step photographs and the descriptions in this book. Many home canning books or pamphlets I've seen are mostly pen and ink illustrations, and those just don't do it for me.
This book seems like it would be great for new gardeners, people new to food preservation, and people interested in saving money. Also, I'm intrigued by the flavors and recipes in the book. I LOVE fermented pickles and they're almost impossible to find. Until I read this book, I didn't even realize that the reason why I love New York Deli pickles is because they're fermented, not pickled in vinegar.
I'm planning to try many different projects from the book, and it is making me think more about what I plant in my garden this summer so that I have things to experiment with. The author also gives strategies for getting great, in-season and affordable produce at farmer's markets, too.
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Yes, You Can And Freeze and Dry It, Too: The Modern Step-By-Step Guide to Preserving FoodPreserving food is hot! The local food movement gains even more popularity as consumers return to vegetable gardening to grow their own food. They increasingly have become interested in the techniques for "putting up" their bounty. Driven by the recession; the need for healthier, chemical-free food,and taste, people everywhere are preserving the abundance of fruits, vegetables, and herbs harvested from their garden (or someone else's). You don't even have to grow your own to preserve freshness; non-gardeners too are learning to preserve with locally grown produce bought from local markets. Targeted at anyone who wants to capture the flavor of freshness, whether it's from making tomato sauce, drying herbs, or preserving jams and jellies.
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