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Title:So Easy to Preserve DVD
Pub. date: 2005
Includes: Video Series on 2 DVD Discs
Audience: Nutrition Educators, Adults
Language: English
Description:"The So Easy to Preserve video series consists of eight shows (20 to 35 minutes each), which provide a discussion of preservation principles and how-to demonstrations of food preservation methods. Features include home canning of tomatoes, vegetables and fruits; freezing fruits and vegetables; drying fruits and vegetables; pickling; making jams and jellies; and, a show devoted to the canned specialties of hot chile salsa, mango chutney and spicy jicama relish. The methods demonstrated continue our tradition of teaching USDA-recommended practices for food safety as well as high quality finished products. This series was produced with the assistance of CSREES-USDA under the National Center for Home Food Processing and Preservation project."
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
Phone: 706-542-3773
Use Restrictions: Permission needed to copy.
Reviewers Comments: This resource includes a set of two DVDs with detailed instructions on how to preserve fresh foods. There are eight total episodes on canning, freezing, pickling, drying, making jams and jellies, and making home canned specialty gifts. Preserving food can increase access to fruits and vegetables during the winter months, when harvests are scarce and produce is more expensive. Food safety information is incorporated into the presentations and based on current USDA recommended practices.

The episodes are all excellent quality, with bright, vibrant colors and playful country music playing in the background of the opening scenes. The foods used in demonstrations all appear impeccable and delicious. The energized hosts of the shows are both engaging and informative. They carefully explain each of the processes step by step, taking time to define difficult terms, and explain necessary equipment and the reason for their use. Some of the equipment may be expensive, and when less expensive alternative equipment can be substituted, this is usually mentioned. The hosts repeat significant information and important steps and occasionally refer to the book, So Easy to Preserve, which is sold separately.

Both DVDs include a section called "Home Canning Basics". This section consists of short segments that review important information for inexperienced canners, such as acidification, water bath and pressure canning equipment, headspace and testing for seals. Extracting these video shorts is helpful, so they can be easily located and referred back to at any point when watching the DVD.

This DVD could be used as a part of a class on preserving foods, or on an individual basis. Because of the detailed explanations and step by step lessons, it can be used as a stand alone tool without additional instruction. A background in canning or in nutrition is not necessary for this resource. It may be used as an education tool with nutrition educators, SNAP-Ed participants, or anyone interested in preserving food.

Borrow it from the National Agricultural Library (NAL)
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
    NAL Call No.: DVD no. 181
    Go to Request Library Materials
View/download files: 
So Easy to Preserve web site (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
    Ordering: Print, complete and mail online order form to above address
    Order URL:
    Cost: 39.95 per DVD
    Avail. in Qty: Yes
    Bulkrate:If ordering 25 or more copies at one time, the cost is $35 each

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