The Best Book on Preserving Food

I have a copy of the book “So Easy to Preserve” published by the University of Georgia Cooperative Extension.  This is the best book I have found on the subject of preserving food. This book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is a 375-page book containing 185 tested recipes. Sections include Preserving Food, Canning, Pickling, Jams and Jellies, Freezing and Drying.

The canning section covers processing meat, soups, fish, vegetables and fruits.  The section on pickling includes pickles, vegetables, peppers, sauerkraut, fruits, relishes, and eggs.  Jams and jellies are covered in detail.  There is a lot of information on freezing including recommended shelf life’s.  The information in the section on drying is excellent.  It covers vegetables, fruits, seeds, nuts and jerky.  The section includes plans for making a homemade solar drier, what type of equipment to use, and both indoor and outdoor drying.

At $18.00 a copy the book is well worth the money. You can obtain information on ordering the book at the following website.


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One Response to The Best Book on Preserving Food

  1. Vateran that is preparing says:

    We use their website all the time when we can. It is a great resource. Hopefully we can get their guide book some time. We also use the “Ball Blue Book of Preserving” (really overrated in our opinion) and “Growing and Canning Your Own Food” by Jackie Clay. With those resources we usually find the recipes we need or want to try. The only recipe NO ONE wants to give us any advice on is for canning Kimchi. We emailed university of Georgia, Jackie Clay, and others and no one wants to even attempt to give us advice on that one.

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