Description:
Book:
The So Easy to Preserve book is 375-pages with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This edition has a new section with recommended procedures for home-canned salsas. The book incorporates the USDA recommendations for safe food preservation.

Video Series:
"The So Easy to Preserve video series consists of eight shows (20 to 35 minutes each), which provide a discussion of preservation principles and how-to demonstrations of food preservation methods. Features include home canning of tomatoes, vegetables and fruits; freezing fruits and vegetables; drying fruits and vegetables; pickling; making jams and jellies; and, a show devoted to the canned specialties of hot chile salsa, mango chutney and spicy jicama relish. The methods demonstrated continue our tradition of teaching USDA-recommended practices for food safety as well as high quality finished products. This series was produced with the assistance of CSREES-USDA under the National Center for Home Food Processing and Preservation project."

Review:
Book:
The So Easy to Preserve book is detailed in describing methods of preserving products, including canning, pickling, jellying, freezing, and drying. The book is well organized and the information presented is based on accurate and current research. For each of the processes there are recipes, frequently asked questions, and remedies for common problems. A reference section and an index provide further guidance at the end of the book.

Food safety information is clearly and accurately discussed throughout the book. Concerns such as pH value, temperature, pressure and microorganisms are addressed with tips to avoid any potential risks. These topics are present both in introductory sections as well as in specific recipes.

The book contains over 185 tested recipes. Any necessary cooking equipment is introduced clearly to avoid confusion. Some of the cooking equipment may be costly to purchase. The recipes include canned fruits, sauces and salsas; pickled vegetables and relishes; jellies and jams; and dried fruits, vegetables, and “food leather.” They contain few ingredients, with easy to follow steps. Some recipes also provide suggestions on how to use less salt or sugar. The recipes do not include nutritional information.

For SNAP-Ed participants, the preserving process may be particularly useful for those living in agricultural communities, participants, with access to farmers markets, or people with community or home gardens with significant yield. Preserving food can aid in food resource management by decreasing the risk of spoilage thereby increasing the shelf life of the product. The authors recognize that the preserving process can be time consuming and expensive. Educators can use the recipes in lessons about canning or preserving food to encourage students to stretch their food dollar. Some trade and brand names are used throughout the publication for informational purposes.

Video Series:
This resource includes a set of two DVDs with detailed instructions on how to preserve fresh foods. There are eight total episodes on canning, freezing, pickling, drying, making jams and jellies, and making home canned specialty gifts. Preserving food can increase access to fruits and vegetables during the winter months, when harvests are scarce and produce is more expensive. Food safety information is incorporated into the presentations and based on current USDA recommended practices.

The episodes are all excellent quality, with bright, vibrant colors and playful country music playing in the background of the opening scenes. The foods used in demonstrations all appear impeccable and delicious. The energized hosts of the shows are both engaging and informative. They carefully explain each of the processes step by step, taking time to define difficult terms, and explain necessary equipment and the reason for their use. Some of the equipment may be expensive, and when less expensive alternative equipment can be substituted, this is usually mentioned. The hosts repeat significant information and important steps and occasionally refer to the book, So Easy to Preserve, which is sold separately.

Both DVDs include a section called "Home Canning Basics". This section consists of short segments that review important information for inexperienced canners, such as acidification, water bath and pressure canning equipment, headspace and testing for seals. Extracting these video shorts is helpful, so they can be easily located and referred back to at any point when watching the DVD.

This DVD could be used as a part of a class on preserving foods, or on an individual basis. Because of the detailed explanations and step by step lessons, it can be used as a stand alone tool without additional instruction. A background in canning or in nutrition is not necessary for this resource. It may be used as an education tool with nutrition educators, SNAP-Ed participants, or anyone interested in preserving food.

Borrow it from the National Agricultural Library (NAL):
NAL Call No.: Book: TX601 .R53 2006, Video Series: DVD no. 181
Go to Request Library Materials

View/download files:
So Easy to Preserve web site (html): http://www.uga.edu/setp/index.html
Distributor: University of Georgia Cooperative Extension Service, Office of Communications
Mail: 117 Hoke Smith Annex
Athens, GA 30602-1456
Phone: (706) 542-2657
Fax: (706) 542-0817
Email: cespub@uga.edu
Ordering: Print, complete and mail online order form to above web address
Cost: 18.00 per book, 39.95 per DVD
Bulk rate: Book: 12 or more copies are $15.00, DVD: If ordering 25 or more copies at one time, the cost is $35 each