The Preserving Answer Book

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Preserve Your Favorite Foods with Confidence! How do I know whether my jars have sealed correctly? Can I use my microwave to dry food? Why do my frozen fruits turn brown? What kind of salt should I use for fermenting? What is the best way to store apples? Can I use less vinegar for a sweeter pickle? In this handy reference, expert Sherri Brooks Vinton offers reassuring advice, answers frequently asked questions, and addresses all the most common concerns about safely canning, freezing, dehydrating, fermenting, pickling, root cellaring, and more. You'll also find tips on must-have equipment, workspace setup, and the best ways to store and enjoy the fruits of your labor. Whether you want to freeze five quarts of just-picked berries or safely can jars of your tomato-meat sauce, this is the companion you need in the kitchen.

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