Preserve It! Hardcover – June 21, 2010

I accidentally destroyed my first copy of this book, and decided I relied too much on it to do without it. So, I purchased my second copy of the same book.This book is a good introduction into various methods of food preservation... Not only are jams and jellies covered, but freezing, drying, pickling, curing, smoking, salting, brew making, and preserving in oil. There are general guidelines for each technique, and representative recipes, including the harder-to-find cordials, chutneys, and conserves. I've made a few of the specific recipes, and they have all been delicious. Quantities have been a little off for me, but I can't complain that I ended up with too much of a good thing.Pectin amounts are based either on the inherent pectin in fruit or on homemade pectin, and there is a recipe for the homemade pectin. However, that makes the situiation more complicated for me when I want to use dried or liquid pectin.The pictures are lovely and inspiring. The text is easy to read. I recommend this book as an introduction to people who are taking an initial interest in preserving their own food. I also recommend the book as a resource/supplement on technique for cooks who use traditional recipes that don't include much information on what to do with the ingredients.

I checked the book out of the library, perused the pages, and hopped online to buy it!I just started canning this summer and have been researching different books in the library. I used the tip on freezing blueberries to freeze pineapple chunks, peeled & quartered banana and other fruit. It works! There isn't any freezer burn. The fruit doesn't have a frozen aftertaste when used. Basically, I was sold then and there.The pages are full of information on the best methods for preservation for fruits and vegetables. NOTE: Since I'm a new almost vegan, those were the pages that were most important for me.I was looking for an additional canning resource and found so much more than that.P.S. I absolutely l-o-v-e DK Publishing! Their books are always thorough, filled with step-by-step details, and include beautiful pictures!

When I picked this book up for my wife, we thought it was just another jarring/canning book with recipes for pickles and strawberry jam. Boy, we were wrong!The title "Preserve It!" is truly fitting because it outlines a ton of methods of preserving food. Here are just a few recipes/techniques that went beyond our expectations of the typical "jar your own tomatoes" recipes found in these sort of books:- sauerkraut- smoked fish- chutney- preserving things in olive oil- dries tomatoes, mushrooms, and more- herbs- sausage- kimchi- salt beef, bacon, and gravilax- beer and wineThose are just a few. The only reason why I don't rate this a 5/5 is because even though there are a lot of awesome recipes and many are self-sufficient, you might want to buy a more topic-specific book for things like making your own beer/wine or curing your own meat. This book serves as an excellent primer for all of its recipes, and most work just fine, but there will be times when you wish there was a bit more info.

I bought one for my kitchen and a second for my cousin. Practical, easy to understand instructions for a very wide range of food preservation methods. Excellent.

In fact, I've already used it and I can't wait to try some of the other items. I've been canning many years and I find the book to be very clear and precise.

The quality of this book is exactly what I expect from DK! As usual, the pictures, instructions and in depth PRESERVING methods for the food we REALLY eat and the new ones that you just 'have' to try, (like the Mushroom ketchup!), gives me the confidence to try any one of these! From the Apple butter to the Grilled Zucchini in oil you will be ready for 'harvest season', no matter its form - whether from your own garden, an actual bushel of windfall apples or even a having to save the contents of a 'thawing' full freezer.I will be buying more of this book to give as gifts! LOVE IT!

This book has some very interesting recipes, but it has faulty instructions in many of them. The instructions on some recipes tell us to process the jars in a hot water bath canner for a number of minutes THEN put the lids on! This would be a disaster! How would you keep the water out of your jam?? How would the vacuum needed to preserve the food and keep the lid on be formed?? The lids hold the food in, the water out, keep the air that is driven out by the heat out of the jars and make the seal that canning is based on! Use the recipes, but ignore the instructions on how to process your jars.

Simple and clear instructions for all processes! Beautiful photos! Perfect for the beginner! Awesome book!

Preserve it is a great book that not only covers the usual jams, jellies and pickles but many other foods and methods to preserve vegetables and fruits.

Beautiful book, the only problem is that should have three time more pages, because all the recepies are fantastic.

This is one of the best preserves cookbooks I've seen. It is simple to follow and provides some great recipes. Its recipes avoid store-bought pectin and provide easy options to avoid it. Very tasty options to boot!

Excellent book.

Great condition, what I expected