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There are a lot of books about food preserving but what sets this book apart is that each food and all the methods for preserving that particular food are described in their own chapters. The active Table of Contents allows you to click on a subject and go right to it. The book includes parts I and II: Part I is an explanation of all the preserving methods, how to do them, and what you’ll need: Canning, Dehydrating, Freezing, Salting, Brining, Sugaring, Smoking, Pickling, and Fermenting, as well as some not-as-often heard of ones as Ash, Oil, and Honey for preservation. Part II starts with meat and works it’s way through beef/venison/elk, pork/bear, goat/sheep, rabbit, chicken, turkey, duck/goose, and fish; then dairy: milk, butter, cheeses, yogurt and sour cream, and finishes with a chapter on preserving eggs. All the methods that work well with each food are explained along with directions for the preparation and processing of that food. There is also information about what doesn't work and why. The authors live on opposite ends of the country (North and South) and bring some of their own regional flavor to the book, making it interesting as well as informative.

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ISBN	1482081210
ISBN 13	9781482081213
Publication Date	2013
Publisher	CreateSpace Independent Publishing Platform
Pages	122
Format	Paperback
Authors	Susan Gregersen,
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