So Easy to Preserve books are IN STOCK. Pricing and ordering instructions are found ON the printable order form; there is no online ordering. Please read the order form by using the link to the right called "Book Order Form." Thank you for your interest.
IMPORTANT: Before you order, please consider that there will be a 6th edition of the So Easy to Preserve book coming out sometime in July. All sales are final; we will not be able to exchange or refund 5th edition purchases made now. However, there are some So Easy to Preserve 5th edition books IN STOCK. Pricing and ordering instructions are found ON the printable order form; there is no online ordering. Please read the order form by using the link to the right called "Book Order Form." Thank you for your interest.
So Easy To Preserve contains the latest U.S. Department of Agriculture recommendations for safe food preservation. It is a 375-page book 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. Changes in the 6th edition will add 10 new products, make some revisions in others for clarifying instructions, and replace 2 recipes with different versions for greater quality. Canning Nut Meats is being withdrawn due to safety concerns. More >>
Demonstrations on DVD
So Easy to Preserve videos are IN STOCK. The videos are discussions and demonstrations of methods, but do not contain the book. Pricing and ordering instructions are found on the printable order form; there is no online ordering. Please read the order form by using the link to the right called "DVD Order Form."
The So Easy to Preserve video series is eight shows (20 to 35 minutes each) which provide a discussion of preservation principles and how-to demonstrations of methods. (The book is not contained on the DVDs.) 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. More >>