Book Review: The CIG to Preserving Food

Are you looking for ways to stretch your food budget a little (or a lot!) further? Do you want to find a way to make the most of fresh foods that are available in your local area? One of the best ways to accomplish these objectives is to learn how to preserve food yourself.

While the idea of canning, pickling, and freezing foods might seem overwhelming at first thought, home food preservation isn't difficult if you know what you are doing. I

f you'd like to learn how to use preservation techniques in your own kitchen, check out The Complete Idiot's Guide to Preserving Food .

You'll likely be pleasantly surprised to learn just how easy it can be to "put up" seasonal foods for use throughout the year.

The CIG to Preserving Food provides detailed information about all types of food preservation. When you read this book, you'll learn about nutritional and budget benefits associated with home food preservation.

The book also provides information about important safety and food storage tips that anyone who wants to learn how to preserve food need to follow.

The CIG to Preserving Food includes detailed information about the supplies and equipment you will need in order to practice various types of food preservation. Not only will readers learn what to buy, they'll also learn how to use the items they have purchased effectively and safely.

Food Preservation Techniques

The book provides information and instructions for several food preservation techniques that home cooks can master. Topics covered include:

• Canning
• Drying
• Fermentation
• Freezing
• Pickling
• Root Cellaring
• Salting
• Smoking

Recipes and Preservation Instructions

For each technique, the book provides instructions and recipes for preserving many different types of foods, as well as recipes that can be prepared with preserves that you have made. Examples of preparation instructions provided in the book include:

• Applesauce Raisin Loaf
• Broiled Pears
• Cranberry Sauce
• Pickled Beets
• Pickled Grapes
• Quick Kosher Dill Pickles
• Stewed Tomatoes
• Tomatillo Green Salsa
• Zucchini Bread
• Many other selections

About the Author

Karen K. Brees, Ph.D., author of The CIG to Preserving Food, has decades of experience preserving food. She holds a doctorate in adult education and works as a food safety advisor and master food preserver for the Extension Service at the University of Idaho. She has also written many newspaper columns on the topic of food preservation and food safety. Additionally, her food preservation efforts have been recognized with winning ribbons at many county fairs over the years.

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Thanks to the Penguin Group for providing me with an opportunity to review this book.