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The fourth edition of So Easy to Preserve helps gardeners savor the fruits of their labor long after the harvest.
In addition to pickling and making jelly, the book provides detailed instruction for the three main methods of preservation--canning, freezing and drying. For example, there are step-by-step instructions on how to manage a boiling-water canner or the pressure-canner process, no matter what food is being preserved.
Some food items, if they are easy to transport, and store can be holiday or personal gifts. The book features pickled products that are favorites of many people and easy to make with ingredients available most of the year. There also are fruit preserves, relishes, jams and some new-flavored vinegar recipes perfect for gift giving. For those who want lighter-weight, unbreakable gifts, the processes for making dried fruit mixes also are discussed.
To order So Easy to Preserve, send a check payable to the University of Georgia to Regina Davis, Agricultural Business Office, Room 203 Conner Hall, UGA, Athens, GA 30602. No credit card orders are accepted, and prepayment is required.
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