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The Preserving Answer Book: Expert Tips, Techniques, and Best Methods for Preserving All Your Favorite Foods
In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food.
- GenresCookbooks
256 pages, Paperback
Published March 2, 2021
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38 people want to read
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Displaying 1 - 23 of 23 reviews
December 29, 2020
Thank you to the publisher for an advance copy of this book via netgalley!
This book is very detailed. A bit overwhelming at times, who knew so much had to be known about preserving! Kudos for original recipes suck
As butter chips and okra ones.
This book is very detailed. A bit overwhelming at times, who knew so much had to be known about preserving! Kudos for original recipes suck
As butter chips and okra ones.
This entire review has been hidden because of spoilers.
January 14, 2021
There's lots of information in this book on all topics related to food preservation (canning, freezing and more). It's presented in a Q&A format and it does get tiring after a while, especially if you already know most of this. It will be invaluable for those who are new to food preservation though, and would probably be much easier to flip through and enjoy as a physical book. It gets a little long and droning in the digital version, kind of like reading a really long owner's manual.
I read a temporary digital ARC of this book for review.
I read a temporary digital ARC of this book for review.
February 9, 2021
I received this ebook from NetGalley in exchange for an honest review.
I didn't think I would like the beginning of this book, but I really enjoyed the tips at the beginning on how to prevent certain things that you don't want to happen, such as botulism. I really loved the "learn the lingo" section because I didn't know all of those terms beforehand.
I definitely want to grab a copy of this book when it's published.
I didn't think I would like the beginning of this book, but I really enjoyed the tips at the beginning on how to prevent certain things that you don't want to happen, such as botulism. I really loved the "learn the lingo" section because I didn't know all of those terms beforehand.
I definitely want to grab a copy of this book when it's published.
January 11, 2021
The Preserving Answer Book isn't just for home canners and preservers. It contains helpful information for anyone who buys fresh food and wants to store it in a way that keeps it fresh and wholesome for as long as possible. I learned many new-to-me techniques that will help me make my fresh food last longer.
I've been canning and dehydrating food for long-term storage for a couple of decades now. I depend on the standard canning books for their classic recipes, but they're lacking in advice beyond canning. This would be a good companion book to have on hand.
Foodies like me might read it start to finish as if it were a novel, but novices could feel overwhelmed by the flood of advice which seems to spill out in no particular order. In fact, it reminds me a lot of how I learned to preserve food through conversations and anecdotes told to me by family members.
I hope this book is made available for sale in electronic formats. If you've just bought a bushel of apples, you could search on the word 'apples' and glean all sorts of advice from all over the book, for example. A paper version of this book will still be helpful, but you'll be madly thumbing through the pages to find what you need to know.
I've been canning and dehydrating food for long-term storage for a couple of decades now. I depend on the standard canning books for their classic recipes, but they're lacking in advice beyond canning. This would be a good companion book to have on hand.
Foodies like me might read it start to finish as if it were a novel, but novices could feel overwhelmed by the flood of advice which seems to spill out in no particular order. In fact, it reminds me a lot of how I learned to preserve food through conversations and anecdotes told to me by family members.
I hope this book is made available for sale in electronic formats. If you've just bought a bushel of apples, you could search on the word 'apples' and glean all sorts of advice from all over the book, for example. A paper version of this book will still be helpful, but you'll be madly thumbing through the pages to find what you need to know.
February 21, 2021
Originally posted on my blog: Nonstop Reader.
The Preserving Answer Book is a comprehensive and well written food preservation title with a Q&A format curated and presented by Sherri Brooks Vinton. Originally published in 2014, this second revised edition is due out 2nd March 2021 from Storey Publishing. It's 256 pages and will be available in paperback and ebook formats.
The Q&A format takes some getting used to. There are numerous recipes included, and they're clearly listed and easy-to-find in the cross referenced index, but it can be difficult to find a specific bit of info on the fly. (The search feature in the electronic version of the book is a life-saver). The chapters are arranged in a logical progression: an introduction on why and how to start preserving food and why readers would want to, the processes involved in safely preserving food, followed by the bulk of the recipes arranged thematically: spreads, pickles, sauces, vegetables, whole fruits, and tomatoes & tomato products. The appendices include a metric conversion chart, resources and supplies lists, and a good index.
Each of the recipes contains an introduction including yields, bullet list of ingredients (measures are given only in American/imperial measures, with a metric conversion chart in the appendices), followed by step by step instructions. Nutritional information is not included. Ingredients are simple and will be widely available. The author has included some good tips about sourcing food to preserve without gardening (buying local, farmers' markets, etc).
There is very little photography in the book. Some of the recipes and content sections are accompanied by simple line drawn graphics. The whole has a nostalgic vibe - reminded me of the old "Whole Earth Catalog" line drawings. Readers who are heavily visual learners will likely feel the lack.
Four stars. I would recommend it for library acquisition, gardening/food groups, or home use. I would not recommend it as a standalone option - it's not going to replace Ball's Blue Book or the John Seymour classics anytime soon. There is some good info to be found here though.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
The Preserving Answer Book is a comprehensive and well written food preservation title with a Q&A format curated and presented by Sherri Brooks Vinton. Originally published in 2014, this second revised edition is due out 2nd March 2021 from Storey Publishing. It's 256 pages and will be available in paperback and ebook formats.
The Q&A format takes some getting used to. There are numerous recipes included, and they're clearly listed and easy-to-find in the cross referenced index, but it can be difficult to find a specific bit of info on the fly. (The search feature in the electronic version of the book is a life-saver). The chapters are arranged in a logical progression: an introduction on why and how to start preserving food and why readers would want to, the processes involved in safely preserving food, followed by the bulk of the recipes arranged thematically: spreads, pickles, sauces, vegetables, whole fruits, and tomatoes & tomato products. The appendices include a metric conversion chart, resources and supplies lists, and a good index.
Each of the recipes contains an introduction including yields, bullet list of ingredients (measures are given only in American/imperial measures, with a metric conversion chart in the appendices), followed by step by step instructions. Nutritional information is not included. Ingredients are simple and will be widely available. The author has included some good tips about sourcing food to preserve without gardening (buying local, farmers' markets, etc).
There is very little photography in the book. Some of the recipes and content sections are accompanied by simple line drawn graphics. The whole has a nostalgic vibe - reminded me of the old "Whole Earth Catalog" line drawings. Readers who are heavily visual learners will likely feel the lack.
Four stars. I would recommend it for library acquisition, gardening/food groups, or home use. I would not recommend it as a standalone option - it's not going to replace Ball's Blue Book or the John Seymour classics anytime soon. There is some good info to be found here though.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
December 27, 2020
Preserving produce makes perfect sense from practical and environmental standpoints, not to mention fun to do! The author lists reasons to preserve...and I agree. It is so homey, so pleasant, so rewarding. There is a section on safety (important!) then defines different types of preserves such as chutney, fruit leather, relish and ketchup (my favourite version is blueberry). As the title suggests, the author answers common questions about all this and far more including methods of preservation such as canning, dehydrating, proper refrigerating and freezing. Equipment is discussed as well as preparation and thawing foods. She gives tips and recipes and details what to look for (mould, cloudy liquid, black spots inside lids. There are sections on terminology and troubleshooting,
As a seasoned preserver, the tip that stood out to me is the clever use of a paperclip. One of my personal favourites which Vinton mentions is freezing and stacking bags "like file folders". Another is creating mushroom and citrus "dust". My latest culinary passion includes dehydrating in my air fryer convection oven so I was happy to see tips on this. I'm a fan of brining and have a tip...leftover pickling brine is wonderful for brining meat, especially pork. Though I've infused many vinegars, I have yet to do it with strawberries...and will next summer using the recipe in this book. The pectin section is interesting, too. The pickling spice blend in the book is akin to mine except it contains cloves which I will add next time. Sounds lovely!
This is a very good general book on preserving...many focus on recipes but this contains the background information...the hows and whys. To beginners who may find preserving daunting...don't. You will find many helpful illustrations here. The book is written in an accessible conversational tone, not at all intimidating.
My sincere thank you to Storey Publishing and NetGalley for providing me a link to this inspiring book in exchange for an honest review. Much appreciated.
As a seasoned preserver, the tip that stood out to me is the clever use of a paperclip. One of my personal favourites which Vinton mentions is freezing and stacking bags "like file folders". Another is creating mushroom and citrus "dust". My latest culinary passion includes dehydrating in my air fryer convection oven so I was happy to see tips on this. I'm a fan of brining and have a tip...leftover pickling brine is wonderful for brining meat, especially pork. Though I've infused many vinegars, I have yet to do it with strawberries...and will next summer using the recipe in this book. The pectin section is interesting, too. The pickling spice blend in the book is akin to mine except it contains cloves which I will add next time. Sounds lovely!
This is a very good general book on preserving...many focus on recipes but this contains the background information...the hows and whys. To beginners who may find preserving daunting...don't. You will find many helpful illustrations here. The book is written in an accessible conversational tone, not at all intimidating.
My sincere thank you to Storey Publishing and NetGalley for providing me a link to this inspiring book in exchange for an honest review. Much appreciated.
February 5, 2021
The Preserving Answer Book: Expert Tips, Techniques, and Best Methods for Preserving All Your Favorite Foods by Sherri Brooks Vinton
Publisher: Storey Publishing
Genre: Cooking, Food & Wine | Home & Garden
Release Date: March 2, 2021
The Preserving Answer Book: Expert Tips, Techniques, and Best Methods for Preserving All Your Favorite Foods by Sherri Brooks Vinton is a great resource about preserving food.
I had always been curious about preserving food, but was cautious and did not know where to start. Since it is just me and my husband, I've had to learn how to cook for less people and never know what to do with leftover. I definitely prefer to prepare things in advance and have ready made portions available.
This book provided so much information. The first part covers the basics of preserving, storage and prep work. The second part discussed the preserving processes and different methods. The third part is about putting everything together and getting to work. There are recipes scattered throughout the book.
I thought this was a great resource and enjoyed reading it. I look forward to trying out some of the things discussed and trying to preserve my own food!
I'm so grateful to Sherri Brooks Vinton, Storey Publishing, and NetGalley for providing me with a free copy of this ARC ebook in exchange for my honest review.
Publisher: Storey Publishing
Genre: Cooking, Food & Wine | Home & Garden
Release Date: March 2, 2021
The Preserving Answer Book: Expert Tips, Techniques, and Best Methods for Preserving All Your Favorite Foods by Sherri Brooks Vinton is a great resource about preserving food.
I had always been curious about preserving food, but was cautious and did not know where to start. Since it is just me and my husband, I've had to learn how to cook for less people and never know what to do with leftover. I definitely prefer to prepare things in advance and have ready made portions available.
This book provided so much information. The first part covers the basics of preserving, storage and prep work. The second part discussed the preserving processes and different methods. The third part is about putting everything together and getting to work. There are recipes scattered throughout the book.
I thought this was a great resource and enjoyed reading it. I look forward to trying out some of the things discussed and trying to preserve my own food!
I'm so grateful to Sherri Brooks Vinton, Storey Publishing, and NetGalley for providing me with a free copy of this ARC ebook in exchange for my honest review.
March 13, 2021
Rating 3.5 stars
This book provides lots of methods to preserve produce, but does not really contain many recipes for you to follow. It is set out as a Question and Answer book
This book is divided into 3 sections with an Introduction, the Preserving Process and Putting your Skills to Work.
The Introduction covers why, safety, sourcing, skills and tips plus there are a few recipes too such as white peach jam and raspberry jelly. There is also instructions on how to blanch food.
The Preserving Process chapter is divided into the following methods to preserve: boiling water, pressure canning, freezing, drying, fermentation, infusions. This chapter also includes the equipment that is required and a few recipes depending on the method. The final chapter, Putting your Skills to Work includes a few recipes and troubleshooting tips.
There are a number of illustrations throughout the book and the recipes are in imperial measurements, though there is a conversion table at the rear of the book. If your looking for a book full of recipes, then this is not the one to have. This is a book full of answers for questions you may have regarding preserving and any problems you might have along the way are answered.
I received this book for Netgalley in return for a honest review.
This book provides lots of methods to preserve produce, but does not really contain many recipes for you to follow. It is set out as a Question and Answer book
This book is divided into 3 sections with an Introduction, the Preserving Process and Putting your Skills to Work.
The Introduction covers why, safety, sourcing, skills and tips plus there are a few recipes too such as white peach jam and raspberry jelly. There is also instructions on how to blanch food.
The Preserving Process chapter is divided into the following methods to preserve: boiling water, pressure canning, freezing, drying, fermentation, infusions. This chapter also includes the equipment that is required and a few recipes depending on the method. The final chapter, Putting your Skills to Work includes a few recipes and troubleshooting tips.
There are a number of illustrations throughout the book and the recipes are in imperial measurements, though there is a conversion table at the rear of the book. If your looking for a book full of recipes, then this is not the one to have. This is a book full of answers for questions you may have regarding preserving and any problems you might have along the way are answered.
I received this book for Netgalley in return for a honest review.
December 26, 2020
Wow! So many questions and answers. I’m a bit overwhelmed and scared to start some processes due to the amount of questions regarding contamination, but I’ll get over it. I’ve done lots of preserving like freezing, drying, and making jam, but there is so much more out there I want to do.
I think it’s just a matter of starting and go from there. I know I’ll make some mistakes, but I’ll learn from them. This is a good book to turn to when wondering about things like what went wrong or what could I do to make it better. Very handy book to keep in the kitchen because you never know when you need it.
There was quite a lot of repetition in this book, and even though repetition is quite often a good thing, this time I think there was a bit too much of it. I know cleanness is super important and that it’s important to follow the recipe, but it’s enough to say it a few times.
I doubt there is another book like this, covering pretty much every angle and question about preservation. You’ll find the answer to your questions in this book for sure! The book has less recipes than I expected, but to be fair this is a book about questions and answers, so it’s OK.
I think it’s just a matter of starting and go from there. I know I’ll make some mistakes, but I’ll learn from them. This is a good book to turn to when wondering about things like what went wrong or what could I do to make it better. Very handy book to keep in the kitchen because you never know when you need it.
There was quite a lot of repetition in this book, and even though repetition is quite often a good thing, this time I think there was a bit too much of it. I know cleanness is super important and that it’s important to follow the recipe, but it’s enough to say it a few times.
I doubt there is another book like this, covering pretty much every angle and question about preservation. You’ll find the answer to your questions in this book for sure! The book has less recipes than I expected, but to be fair this is a book about questions and answers, so it’s OK.
July 5, 2021
This is a comprehensive guide to everything you ever wanted to know about the different types of preserving. It even has a few interesting recipes thrown in.
I am mildly interested in the concept of preserving. In India, at least the places I am from, preserving usually means sun dehydrating and pickling using oil, salt, and other spices ( not that I have personal experience, much to my chagrin). This was a good way for me to learn about the preservation techniques of places with a lot less sun.
The format is very straightforward. The book is divided by the types of procedures, and then within the larger heading, the author answers questions. The questions range from simple (which made sense to even beginners like me) to the more complex for people who encounter some hassles while trying to carry out the practices at home.
I am not someone who intends to work on most of the things mentioned in the book, but I still enjoyed it solely for the information provided and the manner in which the author has maintained an upbeat but serious tone throughout the book with casual asides sometimes.
I received an ARC thanks to NetGalley and the publishers, but the review is entirely based on my own reading experience.
I am mildly interested in the concept of preserving. In India, at least the places I am from, preserving usually means sun dehydrating and pickling using oil, salt, and other spices ( not that I have personal experience, much to my chagrin). This was a good way for me to learn about the preservation techniques of places with a lot less sun.
The format is very straightforward. The book is divided by the types of procedures, and then within the larger heading, the author answers questions. The questions range from simple (which made sense to even beginners like me) to the more complex for people who encounter some hassles while trying to carry out the practices at home.
I am not someone who intends to work on most of the things mentioned in the book, but I still enjoyed it solely for the information provided and the manner in which the author has maintained an upbeat but serious tone throughout the book with casual asides sometimes.
I received an ARC thanks to NetGalley and the publishers, but the review is entirely based on my own reading experience.
January 11, 2021
I have dabbled some with preserving in the past and wish I had this awesome guidebook in my hands at that time. Thankfully, I do now and will be regularly utilizing the tips, techniques and tools represented. I have had many questions beyond canning, such as fermenting and root celluring, and this book provided helpful answers to these questions. The graphics are simple and helpful as well. The first part has a lot of intro content and explanations that set the stage for moving forward. The second part covers actual preserving processes and then the third part covers putting it all together. I love all the recipes included as well as the answers to questions and nuggets of information provided all throughout the book.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are my own, freely given.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are my own, freely given.
January 15, 2021
An impressive source of information about preserving food. This book is written to answer all possible questions to start canning, fermenting, freezing, drying and the likes... I liked the explanation on how to keep some root vegetables in sand. I live in a subtropical region so I can't imagine it is for me, but that's the beauty of the book, I think there are preservation methods for everyone, everything I could think off seem to have been mentioned... except maybe salting.
It has a few illustrations to give a better idea of the process. They are very clear and I enjoyed seeing them when they were around. There are no photos, but as this is a book mainly about process I didn't mind. I can see this being a very useful book to people who grow their own vegetables and want solutions to enjoy them all year round. A very good overall guide to get started I think.
It has a few illustrations to give a better idea of the process. They are very clear and I enjoyed seeing them when they were around. There are no photos, but as this is a book mainly about process I didn't mind. I can see this being a very useful book to people who grow their own vegetables and want solutions to enjoy them all year round. A very good overall guide to get started I think.
January 6, 2021
This is the book I would hand to someone who is looking to get into preserving of any type. It fulfills its name as being the book with the answers.
It covers ways of preservation that in some ways feel like they have been lost to time, such as using sand to preserve produce.
But also talks about preservation ways that feel unusual to hear in our modern era, such as Ketchup not only being made with tomatoes.
I can't sing the praises of this book enough, The only thing I found myself wanting out of this book, was more information and direction as to fermentation. Especially given the earlier warning of not straying from recipe.
*I received a free copy of this book via Netgalley in exchange for a review, all opinions are my own*
It covers ways of preservation that in some ways feel like they have been lost to time, such as using sand to preserve produce.
But also talks about preservation ways that feel unusual to hear in our modern era, such as Ketchup not only being made with tomatoes.
I can't sing the praises of this book enough, The only thing I found myself wanting out of this book, was more information and direction as to fermentation. Especially given the earlier warning of not straying from recipe.
*I received a free copy of this book via Netgalley in exchange for a review, all opinions are my own*
February 1, 2021
Loads of good info for beginners and maybe not so beginner cooks and gardeners who want to preserve some of their harvest. There are also recipes included that I might try this coming summer! This book isn't exactly a food preserving book like one for canning, dehydrating, etc.. but instead has a question/answer type format. I found it interesting to read and it did answer some questions I had in regards to "fixing" recipes to be preserved! It also explained why "seconds" aren't always the best choice and why. But that varies with what's expected.
I received a Kindle arc from Netgalley in exchange for a fair review.
I received a Kindle arc from Netgalley in exchange for a fair review.
March 8, 2021
This book is amazing and not only covers canning but multiple ways to properly store and preserve food along with a information on what can cause your efforts to fail in your canning and preserving efforts.
I loved the book it is more of an informational guide then a true recipe book but I found it to be a fantastic resource for helpful hints and tidbits. And just a wonderful walk down preserving lane. If you are looking for a cookbook specifically on canning this may not be for you. However, if you love the history and learning different methods errors and tips for success this is a fascinating read.
I received this book from NetGalley for an honest review.
I loved the book it is more of an informational guide then a true recipe book but I found it to be a fantastic resource for helpful hints and tidbits. And just a wonderful walk down preserving lane. If you are looking for a cookbook specifically on canning this may not be for you. However, if you love the history and learning different methods errors and tips for success this is a fascinating read.
I received this book from NetGalley for an honest review.
May 5, 2021
I am so happy I found this book. Like many modern women, I never bothered to ask any of my older relatives how to preserve fresh foods. Now that I am interested, it can be hard to find people around you with the knowledge related to the techniques or foods that interest you most. This book covers a range of information with accessible information and helpful tips, but does not overwhelm the beginner. Reading this book is like having a work party with your favorite aunties!
January 2, 2021
This title is absolutely correct, as there really are lots of answers in this book, and everything seems very informative and correct. It's not possible to cover every type of preserving, of course, but the most important are definitely here.
The layout and the language are excellent, and the illustrations are sufficient for this material.
The layout and the language are excellent, and the illustrations are sufficient for this material.
January 18, 2022
I am always looking for easy ways to preserve my food. I have a big garden and sometimes I am overloaded with fresh fruit and veggies. There was a lot of info in this book, but I need a lot of color and pictures when I am just sitting around reading new books. I will probably buy this, just because it did mention a few things that I would have never guessed...
January 21, 2021
This is a very detailed book about preserving. Teaching different technics, lots of tips and some recipes. Great book! I received a free digital copy of this book from NetGalley in exchange for my honest review
February 2, 2021
Super helpful! While most preserving books focus on the basic "how to's" and recipes, this one presented tons of useful info in Q&A format, addressing common questions and misconceptions. Loved the idea and layout of the "canning porch" too.
March 14, 2021
I've been "putting up" fruit, vegetables, fish....pretty much any and every thing for many years and this book still taught me a few new tricks. Full of great information for beginners to old timers, this was an excellent investment and will fit in well with the rest of my books on the subject.
February 12, 2021
Really appreciated the knowledge and information found in this book - as a complete beginner to preserving food, this was very useful and informative! Would definitely recommend, even for beginners!
January 24, 2024
Loved the answers. Wish there were a few more recipes though.
Displaying 1 - 23 of 23 reviews