Preserve It! Hardcover – 21 June 2010

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.

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.

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!

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!