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|Title:||So Easy To Preserve |
|Pub. date: ||2006|
|Audience: ||Nutrition Educators, Adults|
|Description:||So Easy to Preserve is a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This edition has a new section with recommended procedures for home-canned salsas. The book incorporates the U.S. Department of Agriculture recommendations for safe food preservation. A So Easy to Preserve DVD series is sold separately.|
|Developer: ||Elizabeth L. Andress, Ph.D., Judy A. Harrison, Ph.D., Mark A. Harrison, Ph.D., William L. Kerr, Ph.D., Elaine M. D'sa, Ph.D. and James P. Hansen |
|Organization: ||University of Georgia Cooperative Extension Service|
|Length: ||375 pages|
|Use Restrictions: ||Permission needed to copy. |
|Reviewers Comments: ||So Easy to Preserve is a detailed book describing methods of preserving products, including canning, pickling, jellying, freezing, and drying. The book is well organized and the information presented is based on accurate and current research. For each of the processes there are recipes, frequently asked questions, and remedies for common problems. A reference section and an index provide further guidance at the end of the book.
Food safety information is clearly and accurately discussed throughout the book. Concerns such as pH value, temperature, pressure and microorganisms are addressed with tips to avoid any potential risks. These topics are present both in introductory sections as well as in specific recipes.
The book contains over 185 tested recipes. Any necessary cooking equipment is introduced clearly to avoid confusion. Some of the cooking equipment may be costly to purchase. The recipes include canned fruits, sauces and salsas; pickled vegetables and relishes; jellies and jams; and dried fruits, vegetables, and “food leather.” They contain few ingredients, with easy to follow steps. Some recipes also provide suggestions on how to use less salt or sugar. The recipes do not include nutritional information.
For SNAP-Ed participants, the preserving process may be particularly useful for those living in agricultural communities, participants, with access to farmers markets, or people with community or home gardens with significant yield. Preserving food can aid in food resource management by decreasing the risk of spoilage thereby increasing the shelf life of the product. The authors recognize that the preserving process can be time consuming and expensive. Educators can use the recipes in lessons about canning or preserving food to encourage students to stretch their food dollar. Some trade and brand names are used throughout the publication for informational purposes.
|Borrow it from the National Agricultural Library (NAL)|
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
| NAL Call No.: ||TX601 .R53 2006|
| Go to Request Library Materials|
|View/download files:|| |
|So Easy to Preserve web site (html): http://www.uga.edu/setp/index.html|
|Contact the Distributor:|
| Distributor: ||University of Georgia Cooperative Extension Service, Office of Communications|
| Mail: ||117 Hoke Smith Annex|
Athens, GA 30602-1456
| Phone: ||(706) 542-2657 |
| Fax: ||(706) 542-0817|
| E-mail: ||firstname.lastname@example.org|
| Ordering: ||Print, complete and mail online order form to above address|
| Order URL:||http://www.uga.edu/setp/order_book.pdf|
| Cost:|| 18.00 per book|
| Avail. in Qty:|| No|
| Bulkrate:||12 or more copies are $15.00|
| ISBN:||Bulletin 989|