Canning and Preserving

Enjoying locally grown fruits and vegetables year-round has never been easier!

Enjoying locally grown fruits and vegetables year round is a pleasure that appeals to a large and growing audience worldwide. Many people, however, are intimidated by the idea of getting started with this traditional skill. Using full-color photos of techniques and tools, and step-by-step instructions, Idiot's Guides®: Canning and Preserving helps readers learn quickly and easily how to store fruits and vegetables for later using various methods. Dozens of basic canning recipes, with variations to make truly unique flavors, are also included. Additional coverage:

- Freezing, which is easier and works well for many kinds of foods

- The water-bath canning method for jams, pickles, salsas, and other high-acid foods

- Pressure-cooking for low-acid foods such as green beans, corn, and potatoes

- Picking for cucumbers and a variety of other vegetables

- Root-cellaring for apples, carrots, potatoes, and more Trish Sebben-Krupka is a chef, culinary educator, cookbook author, and master food preserver. She has served as corporate chef for the Viking Culinary Center and Carl Schaedel and Co., Inc., where she creates original recipes and menus, teaches culinary classes in home food preservation, vegetarian cooking, and sustainable cuisine, and appears at cooking demonstrations, gourmet festivals, and special events on behalf of the Viking brand. She is also the owner of Local Girl Makes Food, a personal chef and culinary education business catering to clients interested in vegan, vegetarian, and eco-friendly diets.