Editorial Reviews

Book Description:
Remember how grandmother’s cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver PatT, and more.

Customer Reviews

Great Book for Preserving Food! by P. Morris
I just bought this book today, and made the tomato sauce freezer recipe with all of the tomatoes from my garden. Let me tell you, the tomato sauce is so delicious, it could pass for a yummy tomato soup. There are other many delicious-sounding recipes in this book that I am eager to try, and I know I will definitely get my money’s worth from it.

I love that the author is just as concerned as I am with what goes into her food. Too many commercially canned foods are loaded with tons of sodium, high fructose corn syrup, and other unpronouncable ingredients. If you are health-conscious and want to serve your family only the best, high-quality preserved food, this book is for you.

Also, I do not agree with the author in not doubling the recipes. Some of the recipes are so small, and there is no way I will not double them to save time. I have made very large batches of jams and jellies for years without any problems, and cannot understand why the author would state not to do so. I also don’t agree with the author in not changing the ratio of sugar in the jams and jellies recipes. Most recipes for jams and jellies contain way too much sugar, and I have had no problems halving the sugars in my jams and jellies as long as I have enough fruit pectin added to compensate. If you don’t mind tons of sugar in your jams and jellies, then this shouldn’t be a concern.

Overall, this book is excellent, and is one of the best canning and preserving sources I have read. I believe beginners as well as advanced canners would find this book very helpful, if not, at least the delicious recipes will be a great addition!

The Big Book of Preserving the Harvest by J. Pessin
This book is fabulous!! It is great for projects also for young children.

Something for everyone by S. Hopper
“The Big Book of Preserving the Harvest” is a refreshingly concise how-to for beginners and experts alike. Great illustrations for the directionally-challenged, lots of useful charts. Those include charts for processing times in water bath AND pressure cookers, quantities of produce needed per quart jar, sugar substitutes, etc. Then, there are the simple recipes for fancy foods. This book is a great leasure read or a satisfying quick reference tool, surely a wonderful gift for anyone who enjoys working with food.

A-OK by John R. Woodson
This is a good book for the beginner with a lot of fine details. I have enjoyed reading the book and using a couple of the receipes but I find it a very close copy of the Ball Bluebook of Home Canning, etc. In fact, many of the receipes are quoted from the Blue Book. It is one I will use many times again though.

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