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Countryman Press

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

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Description

The ultimate guide to putting up food. How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers―both newbies and old hands―in every sort of preservation technique imaginable. Read more


Publisher ‏ : ‎ Countryman Press; 1st edition (August 4, 2014)


Language ‏ : ‎ English


Paperback ‏ : ‎ 272 pages


ISBN-10 ‏ : ‎ 1


ISBN-13 ‏ : ‎ 21


Item Weight ‏ : ‎ 1.3 pounds


Dimensions ‏ : ‎ 8.1 x 0.7 x 8 inches


Best Sellers Rank: #38,221 in Books (See Top 100 in Books) #14 in Dehydrator Recipes #61 in Canning & Preserving (Books)


#14 in Dehydrator Recipes:


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Top Amazon Reviews

    • Good canning and preserving instructions.
I tried some of the canning recipes. Excellent results.
Reviewed in the United States on May 24, 2023 by Different Amazon Customer
    • OK but needs some editing and further information
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. ... show more
Reviewed in the United States on April 4, 2015 by Ginny
    • Love this book! Great info, needs some editing
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" ... show more
Reviewed in the United States on November 18, 2015 by Wanda
    • Best book
This is the most comprehensive guide to food preservation. Covers all the techniques.
Reviewed in the United States on December 6, 2022 by Shanbhag Household
    • My Girl Loved it!
She is still reading it.
Reviewed in the United States on December 6, 2022 by Julie A. Them
    • So much information for a 55+ newbie to growing and preserving food.
So much information on a wide range of ways to preserve food. I feel this book would be better for someone younger and more experienced in the basics. I have picky eaters and will need to sample things before committing limited resources on recipes I'm not familiar with to prepare meals. I will search for someone willing to take the adventure and try this again sometime. ... show more
Reviewed in the United States on July 1, 2022 by Deb64
    • Essential Reading!
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. ... show more
Reviewed in the United States on September 3, 2014 by Ellen Zachos
    • Super happy!
I'm trying to learn how to preserve the foods that I grow and this will definitely come in handy for a beginner like me.
Reviewed in the United States on August 9, 2022 by Troy Meyer

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