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Preserve It! Reviews

Preserve It!

Preserve It!

Covering pickling, jam-making, freezing, bottling, canning, brewing, smoking, salting, drying, curing, sausage-making, and cheese-making, Preserve It! demystifies the processes and shows you how you can, with traditional techniques, preserve fruit, vegetables, meat, fish and dairy without expensive equipment or training. From garden to table, every detail along the way is explained with clear, step-by-step instructions, guiding gardeners and cooks of all levels through the satisfying crafts of bottling jams, syrups, and chutneys, or even making sausage, cheese, butter, cider, and wine.

List Price: $ 25.00

Price: $ 11.56

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15 Comments/Reviews

  • Serine E. Givens says:
    11 of 11 people found the following review helpful:
    5.0 out of 5 stars
    Giving this beginner confidence in preserving, July 23, 2010
    By 

    This review is from: Preserve It! (Hardcover)

    I haven’t had a garden in years, but started one at my new home. I wanted a book that wasn’t strictly canning or pickling but something that would help me diversify my pantry and make the most of what I’m growing and buying at farmers markets. This book totally fits the bill. Aesthetically it is modern and has wonderful images, but that wouldn’t mean much if the book didn’t do it’s job. It really has. I’m drying tomatoes, making the grilled zucchini in olive oil and my pesto turned out delicious. Tomorrow I’m making the strawberry freezer jam too! The book has a very nice balance of basic recipes as well as some more adventurous chutneys and such. I’m getting a lot of use out of it and it is one of my favorite cooking / crafting books right now. I also recommend Ashley English’s Canning Preserving.

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  • itsjustme says:
    7 of 7 people found the following review helpful:
    5.0 out of 5 stars
    Inspiring!, January 22, 2011
    By 
    itsjustme (USA) –

    This review is from: Preserve It! (Hardcover)

    Winter is an excellent time to learn about preserving food. If you wait for the rush of spring and summer produce, you may find yourself unprepared. For example, if you want to start canning, now’s the time to start stocking up on supplies. Now’s also the time to peruse new canning and preserving books, which is why I was excited to receive Lyndia Brown’s Preserve It! from DK Publishing.

    First of all, I’ve never seen a DK book that wasn’t beautiful. Preserve It! is no exception. It’s packed with full color photographs to make you wish you could spend all your time preserving food – just because it looks so pretty. But what I also appreciate about DK books is they originate in England and therefore usually approach subjects quite differently than we do in the United States. This makes for interesting reading.

    In Preserve It! Brown covers just about every safe method for preserving fruit, vegetables, meat, poultry, and fish – and a few other food in between. She begins with the most basic method: Keeping the food in the ground. She shows, step-by-step, how to bury certain produce (like potatoes) under the earth. Then she moves on to root cellaring, or storing produce (like carrots, winter squash, apples, onions, and garlic) in a cool, dark location. You don’t need an actual root cellar to do this; a cool, basically dry location like a garage works, too.

    Drying foods is covered, too. There is no mention of using dehydrators here. Brown sticks to more old fashioned techniques like oven and air drying, which typically don’t work as well unless you live in quite a dry environment. The basics of freezing are also covered, with a handy chart on the steps involved in safely freezing various types of food. There are some recipes included in this section, including frozen fruit bars, freezer pickles, and freezer jams.

    Making jam, jelly, and marmalade is covered pretty extensively. Brown teaches how to make your own pectin (a necessary ingredient for jam making) from apples, gives basic instructions on using a boiling water bath canner, and offers plenty of recipes, including standard favorites (like mixed berry jam) and less common recipes (like black currant jam, cherry jam, fig and vanilla jam, pumpkin and orange spiced jam, tomato and hot pepper jam, hot pepper jelly, rosemary jelly, red onion marmalade, and clementine and whiskey marmalade). There are also instructions on making candied fruit peel and crystallized fruit. Chutneys, both sweet and savory, are up next, with instructions and recipes like mango, green bean and zucchini, tomato and roasted pepper, and apple, raisin, and date chutney.

    How to can pickles and relishes is covered, along with recipes like lime pickles, pickled walnuts, pickled shallots, cucumber pickles, and beet relish. The basics of canning fruit comes next, with some really interesting recipes like figs in honey syrup, clementines in caramel syrup, cherries in brandy, kumquats in vodka, mulled pears, apricots and almonds in amaretto, berry syrup, chestnuts in vanilla syrup, various cordials (non-alcoholic drinks), mushroom ketchup, hot pepper sauce, and pesto.

    Preserving food in oil is something I’ve never seen in an American book. And while this method has been used since ancient times, the author correctly states it’s now considered safe only for short term, refrigerated storage. But her recipes for garlic confit, dried tomatoes in oil, artichokes in oil, and more look positively scrumptious.

    Near the end of Preserve It!, Brown covers salting and curing produce, poultry, meat, and fish. Here, you’ll learn the basics of making sauerkraut, preserved lemons, salting and curing fish, wet curing meat, dry curing meat, making sausages, and smoking foods. Finally, Brown offers the basics of making cider, beer, and wine (including grape, beet, plum, pea, parsnip, and elderflower).

    While Preserve It! may not be ideal for beginning canners, it is a source of inspiration for both novice and experienced canners and food preservers. Novices can use this book alongside a more complete canning manual (like the Ball Complete Book of Preserving) to expose themselves to more than just standard recipes. And experienced canners will love the new and interesting recipes, for sure. I can’t wait to try some!

    Kristina Seleshanko
    Proverbs Thirty One Woman

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  • Connie Hudson "Ann" says:
    4 of 4 people found the following review helpful:
    5.0 out of 5 stars
    Fantastic for those home gardeners, September 5, 2010
    By 
    Connie Hudson “Ann” (Iowa) –
    (REAL NAME)
      

    Amazon Verified Purchase(What’s this?)
    This review is from: Preserve It! (Hardcover)

    IF you grow your own fruits and veggies, this book is great. It has guides to tell you which veggies are better canned, dehydrated and frozen. That way you can plan your garden accordingly. How to make your own Pectin so you don’t have to buy it. It even tells you how to make your own wine and beer! It also takes you step by step in salting/curing meats and fish. This book is great.

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  • PABLITOW says:

    ok so i have been doing some research.. and getting mixed reviews.

    I want to preserve my battery life as long as possible – and not sure which way is best.

    i read two things – ‘don’t keep your laptop charged 24/7 because it looses capacity to stay charged’ or ‘batteries no days don’t require you to drain it all the way, so it’s fine to keep it plugged in’

    idk what to believe!!!

    can somebody just give me tips to extend the battery life – or to just keep your laptop in tip-top shape!! thanks 😉

  • sesyjon says:

    It’s supposed to taste like peanut butter, with 85% less fat and 40% less calories. Kinda pricey but if I can pair this with some fruit preserves this is a great pb&j alternative! I found it at a local market but anyone know anywhere else it’s sold and whether it tastes good? Thx

    http://www.peanutwonder.com

  • Sir Vicious says:

    ok so i have been doing some research.. and getting mixed reviews.

    I want to preserve my battery life as long as possible – and not sure which way is best.

    i read two things – ‘don’t keep your laptop charged 24/7 because it looses capacity to stay charged’ or ‘batteries no days don’t require you to drain it all the way, so it’s fine to keep it plugged in’

    idk what to believe!!!

    can somebody just give me tips to extend the battery life – or to just keep your laptop in tip-top shape!! thanks 😉

  • Cecy Lopez says:

    ok so i have been doing some research.. and getting mixed reviews.

    I want to preserve my battery life as long as possible – and not sure which way is best.

    i read two things – ‘don’t keep your laptop charged 24/7 because it looses capacity to stay charged’ or ‘batteries no days don’t require you to drain it all the way, so it’s fine to keep it plugged in’

    idk what to believe!!!

    can somebody just give me tips to extend the battery life – or to just keep your laptop in tip-top shape!! thanks 😉

  • Melonie Nyseth says:

    I just got my second macbook in 5 days! and i am so anal about keeping it perfect, whats the best way to preserve my macbook? i have an incase hard shell case that actually was the demise of my first one, im just afraid after all the reviews that it will scratch up and make marks on my macbook? what should i use?
    should i use the same incase hard shell that i had on my other macbook?
    do people have good experiences with them?

  • Kevin Ryan says:

    We had ( and I say that as past tense because we’ve all seeked different doctors) a doctor which treated the whole family. My grandmother was ever faithful to him and praised him. She had a persistant cough which he continuously threw medication at as well as a hernia that went untreated for 3 months. He never took the time to appropriately diagnose her, and would send her here and there and constantly take blood from her which she thought was him seeking a proper diagnoses ( but blood tests only go so far).

    My grandmother died of ovarian cancer, liver failure, and half of her intestines were removed due to this hernia he left untreated. She had pneumonia as well. I hate this Doctor with a passion and would report him if we all hadn’t promised my grandma we would leave it alone as she thought she was going to get better and she would talk with him.

    Any ways, I went on ratemds.com and found him. People gave good and bad reviews and each review given is a reply to that review and it for good reviews this individual who is replying is very grateful and thankful and praises them and so forthe. For negative reviews he says this person should show their face and have the guts to say that to “him” in person.

    Do you think a “doctor” would go to such great lengths as to preserve their names and justify negative reviews on a stupid website or do you think some kids are trolling. I asked my dad to read it and he said it sounded like his personality (he’s been seeing him for 30 years, they’re pretty much the same age).

    But it just seems psychotic! I don’t know, just thinking and bored on a friday and looking for opinions…

    (n&b section because I’m always here and you mommies are smart!)
    New Mother – You’ve definitely got some issues to deal with. Yikes. Shall I change my profile picture to one of your liking? haha… Breastfeeding is great and I find this picture poetic in expressing the beautiful art of breastfeeding. How dare I be so bold as to demonstrate such feelings?! gasp

  • right says:

    ok so i have been doing some research.. and getting mixed reviews.

    I want to preserve my battery life as long as possible – and not sure which way is best.

    i read two things – ‘don’t keep your laptop charged 24/7 because it looses capacity to stay charged’ or ‘batteries no days don’t require you to drain it all the way, so it’s fine to keep it plugged in’

    idk what to believe!!!

    can somebody just give me tips to extend the battery life – or to just keep your laptop in tip-top shape!! thanks 😉

  • Liam Gavin says:

    I need to know ASAP for my science assignment (A movie review on the ‘Apollo 13’ film sort of thing.) and I don’t know what it is that the astronauts in space had to preserve; I’m thinking power, oxygen or fuel? I really need to know, please help!!

  • Robbie Womble says:

    We had ( and I say that as past tense because we’ve all seeked different doctors) a doctor which treated the whole family. My grandmother was ever faithful to him and praised him. She had a persistant cough which he continuously threw medication at as well as a hernia that went untreated for 3 months. He never took the time to appropriately diagnose her, and would send her here and there and constantly take blood from her which she thought was him seeking a proper diagnoses ( but blood tests only go so far).

    My grandmother died of ovarian cancer, liver failure, and half of her intestines were removed due to this hernia he left untreated. She had pneumonia as well. I hate this Doctor with a passion and would report him if we all hadn’t promised my grandma we would leave it alone as she thought she was going to get better and she would talk with him.

    Any ways, I went on ratemds.com and found him. People gave good and bad reviews and each review given is a reply to that review and it for good reviews this individual who is replying is very grateful and thankful and praises them and so forthe. For negative reviews he says this person should show their face and have the guts to say that to “him” in person.

    Do you think a “doctor” would go to such great lengths as to preserve their names and justify negative reviews on a stupid website or do you think some kids are trolling. I asked my dad to read it and he said it sounded like his personality (he’s been seeing him for 30 years, they’re pretty much the same age).

    But it just seems psychotic! I don’t know, just thinking and bored on a friday and looking for opinions…

    (n&b section because I’m always here and you mommies are smart!)
    New Mother – You’ve definitely got some issues to deal with. Yikes. Shall I change my profile picture to one of your liking? haha… Breastfeeding is great and I find this picture poetic in expressing the beautiful art of breastfeeding. How dare I be so bold as to demonstrate such feelings?! gasp

  • Vangorn2000 says:

    THE STORM

    Borrowed inspiration
    Must suffice
    Until I learn
    To possess
    It is not for clear-eyed children
    Nor is it exclusively for the stormy-hearted
    It is for clear-headed individuals
    Ones who keep lucid
    Ones who feel
    The flavour of the day
    From the tips of their aura
    Down to calloused soles of relentless feet
    Perseverance
    Is the only currency
    When it comes to
    Deep-sea diving
    Sifting through the murky depths
    Staying under
    Five minutes longer
    Every time
    Anchoring
    Within themselves
    The thought that
    Their next breath
    Though now only a distant probability
    Will be more rewarding
    Than if they were to turn back now
    It’s all here
    Seek it out
    Do not fall victim to
    Involuntary mnemonic interruptions
    These smells
    These sights
    These ghosts
    Will
    In the end
    Preserve you
    In the eye of the storm
    As you look around
    At what once
    Gnawed away at your instincts
    Renavigated your dreams
    Redefined your soul
    The beautiful, twisted residue of what you almost became.

    CALL ME GOD

    Vices
    Are like
    Spices
    One is bland without it

    Addiction
    Is an
    Affliction
    One is powerless before it

    What makes me
    Is also
    What disintegrates me

    Who I am
    Is also
    Who I am not

    The glass is not half empty
    The glass is not half full
    It simply contains two halves of two elements
    But that does not make it a whole
    It only makes it interesting

    Listlessness
    Is not
    Carelessness
    It is a lack of comprehension
    Which is not confusion
    It is simply an unfinished journey

    And if success lies in the journey,
    Call me God.

    (UNTITLED)

    Time
    A point in time
    A life of endless pursuits has brought me
    To this point in time
    Where I feel
    I finally feel
    What it’s like
    To run out of options
    I finally realize that all my varied concoctions
    Of blood, sweat, and pain
    Guts, balls, and brains
    Were all missing the one crucial element of
    A shot.

  • Laura Batterham says:

    “It is to be regretted that the rich and powerful too often bend the acts of government to their selfish purposes. Distinctions in society will always exist under every just government. Equality of talents, of education, or of wealth can not be produced by human institutions. In the full enjoyment of the gifts of Heaven and the fruits of superior industry, economy and virtue, every man is equally entitled to protection by law; but when the laws undertake to add to these natural and just advantages artificial distinctions, to grant titles, gratuities, and exclusive privileges, to make the rich richer and the potent more powerful, the humble members of society–the farmers, mechanics, and laborers–who have neither the time nor the means of securing like favors to themselves, have a right to complain of the injustice of their Government. There are no necessary evils in government. Its evils exist only in its abuses. If it would confine itself to equal protection, and as Heaven does its rains, shower its favors alike on the high and the low, the rich and the poor, it would be an unqualified blessing. In the act before me there seems to be a wide and unnecessary departure from these just principles.

    “Nor is our Government to be maintained or our Union preserved by invasions of rights and powers of the several States. In thus attempting to make our General Government strong we make it weak. Its true strength consists in leaving individuals and States as much as possible to themselves–in making itself felt, not in its power, but in its beneficence; not in its control, but in its protection; not in binding the States more closely to the center, but leaving each to move unobstructed in its proper orbit.

    “Experience should teach us wisdom Most of the difficulties our Government now encounters and most of the dangers which impend over our Union have sprung from an abandonment of the legitimate objects of government by our national legislation, and the adoption of such principles as are embodied in this act. Many of our rich men have not been content with equal protection and equal benefits, but have brought us to make them richer by act of Congress. By attempting to gratify their desires, we have in the results of our legislation arrayed section against section, interest against interest, and man against man, in a fearful commotion which threatens to shake the foundations of our Union. It is time to pause in our career to review our principles, and if possible revive that devoted patriotism and spirit of compromise which distinguished the sages of Revolution and the fathers of our Union. If we can not do at once, in justice to interests vested under improvident legislation, make our Government what it ought to be, we can at least take a stand against all new grants of monopolies and exclusive privileges, against any prostitution of our Government to the advancement of the few at the expense of the many, and in favor of compromise and gradual reform in our code of laws and system of political economy.”

    —President Andrew Jackson
    Bank Veto, July 10, 1832
    Upon President Andrew Jackson’s veto of the Charter of the Second Bank of the United States, the predecessor of the Federal Reserve Bank.
    Of course Woodrow Wilson and every President since has failed us…

  • Christopher Keogan says:

    I am a new dog owner and I want to give him the best care. Currently, I am feeding him Wellness but I have been looking to change it to Blue Buffalo because I have read wonders about it. Yesterday, however, our pet-sitter recommended Pure Vita. I tried to do some research on it, but I could not find many reviews. Do any of you have any input? Have any of you used it?

    Here are is more info on the food:
    First Ingredients:
    Chicken, chicken meal, brown rice, oatmeal, barley, natural chicken flavors, chicken fat (preserved with mixed tocopherols and citric acid), alfalfa, tomato pomace, flaxseed, carrots, peas, cherries, apricots, cranberries, salt, potassium chloride, yeast culture (saccharomyces cerevisiae, enterococcus faecium, lactobacillus acidophilus, aspergillus niger, trichoderma longibrachiatum, bacillus subtillis), acai berry, glucosamine hydrochloride, tumeric, taurine, chicory extract, lecithin, pomegranate extract, garlic,

    USMetric
    Crude Protein (Min.)24.0%240 g/kg
    Crude Fat (Min.)13.0%130 g/kg
    Crude Fiber (Max.)6.0%60 g/kg
    Moisture (Max.)10.0%100 g/kg
    Selenium (Min.)0.3 ppm0.3 mg/kg
    Vitamin E (Min.)150 IU/kg150 IU/kg
    *Omega – 6 Fatty Acids (Min.)2.0%20 g/kg
    *Omega – 3 Fatty Acids (Min.)0.40%4 g/kg
    *Glucosamine (Min.)550 ppm550 mg/kg
    *Chondroitin (Min.)150 ppm150 mg/kg
    *Ascorbic Acid (Vitamin C) (Min.)100 mg/kg100 mg/kg
    *Lactobacillus Acidophilus (Min)50 million CFU/lb50 million CFU/lb
    *Enterococcus Faecium (Min)35 million CFU/lb35 million CFU/lb
    *Saccharomyces Cerevisiae (Min)900 million cells/lb900 million cells/lb

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