Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How)

I'm already loving this book! It has it all! Everything it promises and more including a troubleshooting section. Everything is explained well and easy to follow. Photos are gorgeous! One of the best books on methods of preserving all kinds of ways and it's all in one book! I can't imagine anyone would be disappointed by this purchase.

I hardly know where to start. This book is beautiful. Well organized, well laid out, well photographed. But that's not even the important stuff. This book is a must read for everyone interested in food preservation, from beginner to the experienced preserver. I put myself in the latter category and while I knew I'd enjoy reading it, I wondered how much I'd actually learn. Ms. Meredith sure showed me! I can't wait to try a few of her smoking and cheese-making techniques, not to mention the dehydrator jerky. I collect cookbooks and food preservation books and as I read this (from cover to cover) I thought to myself, "This is the new Ball Blue Book, only better." The thing that appeals to me most is that the author teaches us the methods, helps us understand them (why they work), and encourages us to make them our own. Sure, she gives us demonstration recipes for each technique, but love the idea of understanding why something works the way it does, then being able to tinker on my own. This is an essential book for anyone interested in food preservation. Essential.

I definitely recommend getting this book. Tons of information, clear instructions & helpful tips. And it really is "everything". Make your own yogurt, cheese & vinegar? Yes, please. I would have never even thought I could do half the things in this book, but it's explained so well that it makes it seem so simple. I look forward to putting this knowledge to use.

I saw this book in a store, so I loaned it from the library. After paging through it, I loved how useful it seemed so I had to buy it! I've read it cover to cover twice now and it is a great resource for preserving almost any food! It's very easy to understand and its recipes are unique from any i ever had growing up! I love that's it's not just another canning book. It's a must have for any preservation lover like me! A few things that I have noticed though is it is missing a some key bits of info in a few of the recipes. For example, the elderflower champagne does not say how much of the flowers is needed. Also I would wish that there was information on how to identify elderflowers. Also the ricotta cheese recipe calls for "3/4 citric acid dissolved in 2 Tbsp. cold water". It doesn't say how much citric acid is needed. These are just a couple of the editing errors I've picked out. Leda Meredith wrote an easy to read, very useful book. Overall, I definitely recommend this book, but I look forward to a second addition that fixes these errors. Useful note: I found the same recipe for elderflower champagne on a web site that lists the amount of elderflowers needed. "7 to 8 large (6 inch or so diameter) or double that of smaller elderflower clusters"

Great book lot's of great info..

This book is absolutely the best of the best. I have an enviable collection of similar books from which I compare. Preserving Everything impressively covers every imaginable method of preserving and preparing food and drink. The directions are clear and easy to follow. Photos are wonderful. The book is well organized, educational and so very enjoyable to read. Whether you are a beginner or an expert, I found this book to be packed with fabulous recipes for pickling, fermenting, drying, freezing, smoking, preserving in oil or alcohol. There are traditional types of recipes and methods of preserving as well as recipes that will develop your palate and preservation experience. Thank you, author Leda Meredith!

This book is "Jam" packed with knowledge and recipes. Bought this book to learn how to preserve some food, it is a great starting point. The text had plenty of easy recipes for beginners. I found it lacking only 2 things: 1. The length of time the items store well. Some recipes had it buried in the text, others not at all. Probably some stupid FDA rule preventing this 2. I wish there was more Information on salt curing and long term meat storage. It has some but I would have enjoyed more. Overall well worth the money and a good read.

As others have written this is a basic guide to preserving food by many different methods. There is a lot of very useful detailed information, carefully organized and well presented on a number of different methods, including some that are as old as the hills and some that are modern and up to the minute. However, and this is a bit caveat, before using some of the recipes and/or methods, one needs to check the recipes carefully because -- and a copy edit should have caught these -- a lot of necessary details are missing. For instance: in the recipe for oven method kale chips the instruction for a large bunch of kale would be a lot more helpful if it gave a weight (your large bunch may be my small one), and also the oven temperature. I looked everywhere for that basic information but it isn't there. It does mention recrisping them by baking them in a preheated 300 degree F oven for 5 minutes but no original temperature is given Another example is in the pages about root cellaring. A lot of very good information is included but nowhere does it mention problems with rodents and insects. Perhaps Ms. Meredith has "clamped" vegetables successfully, or stored veg and fruit in straw filled old freezers/refrigerators under ground (I sure hope that someone has removed the refrigerants and any toxic substances, as well as taken the hinges off the doors!) but if she had she would have found that such storage methods, while very handy, can lead to nasty infestations of rodents and/or bugs. You have to enclose everything in very fine wire mesh to prevent rodents bellying up to the items in a clamp, and you will have bugs. I urge anyone planning to root cellar to think very carefully about how to exclude rodents, skunks and raccoons as well as other creatures (coyotes, bears, etc.) from burrowing in. My third example is Elderflower champagne -- there are four ingredients and none of them are elderflowers -- surely elderflowers got omitted? Also, a way to identify elderflowers should be included and some caveats -- elderberries are considered to be mildly poisonous unless cooked and according to my info, all green parts of the plant are poisonous. So if you use elderflowers make sure you only use the flowers. These are problems that I found on a quick skim. I'm sure that there are more questions that I would raise when I read through. Ms. Meredith skips lightly over preserving in oil -- this is an method fraught with possible food safety issues. If you preserve garlic in oil it can lead to botulism (if I remember correctly) -- she gives a recipe for infusing rosemary in oil...I'd be VERY careful about preserving anything in oil, even after heating it etc. She is very detailed in her instructions on food safety for some methods and less so on others............. So, while I think this is a very useful book, it needs some editing -- perhaps in a second edition.

What an absolutely delightful book. If you are a gardener or, and/or cook/baker, this is a must-have. Small format, chunky book for taking everywhere and read it cover-to-cover rather than just dipping in for a recipe. But you could dip in for a recipe too. A quick flick through tells me there will be some items I can't get in the UK, but there's plenty that I can.

bom nível de conhecimentos e princípios para leigos.

Fantastic pirchase

If you are new to trying to preserve foods, this book is pretty great. I've tried the lacto-fermenting, and the dehydrating, and it's been a great first stepping stone into preserving more foods that aren't in the book. It's really helped me to understand a lot of techniques involved, that aren't always covered properly online.

Útil para comprender los diferentes tipos de conservación de alimentos y que cuidar para lograrlo. Me gustaría que vinieran un poco más de parámetros más generales, como que alimentos pueden conservarse mejor de que manera, dependiendo de su ph, eso no me queda muy claro