Recommended Reading: So Easy to Preserve

“So Easy to Preserve”

The University of Georgia Cooperative Extension is pleased to offer the 6th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now 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. This new edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas The University of Georgia Cooperative Extension first released the So Easy to Preserve book and a video series in 1983.  The University of Georgia has sold tens of thousands of copies to consumers and educators throughout the United States and even other countries.

USDA, the nationwide Cooperative Extension System, and particularly the University of Georgia Cooperative Extension have a long history of providing research-based educational information and recommendations on home food preservation methods.  Cooperative Extension provides educational programs to Georgia citizens as part of the Universitysoeasytopreservecoverphoto of Georgia’s outreach to the state.

Access to other University of Georgia food preservation publications and all the USDA and National Center methods for preserving foods shown in the So Easy to Preserve videos can be found at the website at the bottom of this article.

Preserving Foods: Different methods of food preservation, how they work, the costs to consider and the amounts of foods needed are included to help you select the best method for your lifestyle and product.

Canning: The basics of canning…which method is safe, what equipment will be needed, how to actually perform the steps to ensure a safe product…are provided. Directions are listed for canning many different products.

Pickled Products: Ingredients and equipment needed for successful pickling are discussed. Recipes for cucumber and other vegetable pickles, fruit pickles and a wide assortment of relishes provide the opportunity to add spice to your meals.

Sweet Spreads and Syrups: Jellies, jams, preserves, marmalades, conserves, butters, syrups, refrigerator/freezer jams and jellies, products without added sugar…this chapter has it all. The variety of recipes help you choose the product that is right for you.

Freezing: Freezing is always a safe alternative, but what will the quality of the finished product be like? Details are included about how freezing affects food, which foods do not freeze well, what to do when your freezer breaks down and how to freeze more than 150 different foods.

Drying: Drying is the oldest form of food preservation, and now with electric food dehydrators, it is easier than ever. From tips to help you prepare safer jerky to tips that keep your fruits from darkening, this chapter is where you will find it.

In addition to the topics listed, each chapter includes a list of most frequently asked questions and a table of problems, causes and ways to prevent the problem from happening again. Each chapter is followed by a pocket page that allows you to keep notes and favorite recipes at your fingertips.

If you wish to order a copy for yourself please visit the  University of Georgia Online Bookstore

The National Center for Home Food Processing and Preservation (NCHFP) was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. In addition to conducting research and providing educational outreach to the nationwide Cooperative Extension System, the NCHFP makes available information on home food preservation methods from USDA and the Extension system through a website www.uga.edu/nchfp.

Schedule a class or demonstration with our trained Slow Food Preservation Advisors

We are proud to announce the creation of the first ever Slow Food Preservation Advisors group, which will now be operating under the Slow Food Los Angeles umbrella. Our Certified Slow Food Preservation Advisors are trained to teach classes, provide live demonstrations and answer your food preservation questions.

Here are just a few of the topics we are trained to teach:

Water Bath Canning Techniques: Jams, Jellies, Marmalade and Preserves, Fruit Juices, etc. tiltled.jam.jellie.in.canning.jars.

Pressure Canning Techniques: Vegetables, poultry, meat and fish, soups and more.

Fermentation:   Learn the basics of fermentation and learn to make fermented vegetables.  We can show you how to make everything from a simple sauerkraut to fermented vegetables and kimchi.

Pickling: Learn to pickle many types of vegetables and fruits. From quick pickles to watermelon rinds and Dilly beans.  There are limitless possibilities.

Dairy Craft: Learn to make Yogurts, Labneh, Kefir,  Ice Cream and cheese making with various types of milk including goat, sheep and cows milks.  cheeseplatter.image

Dehydrating:   Learn to make Beef and Turkey Jerky, and dry Fruits and Vegetables. Make your own kale chips and fruit Roll-ups. Learn about savory leathers, and much more.

Freezing for optimal results:   Preparing Food for freezing, blanching, packaging, storing, etc.

Food Handling and Food Safety:  An important subject for everyone to learn.

Kombucha:  Basic kombucha, and fruit infused cultured beverages

Beer, Wine and Mead:  The fascinating history of beer, wine and mead.   Learn to brew  beer, wine and mead at home. Our Classes available for adult audiences.

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To request a volunteer for your event please write us at: preservers@slowfoodla.com.  We will  be happy to assist you in finding a trained Slow Food Preservation Advisor.