Lewis Publishing Company
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Canning and Preserving

Preserving in Today's Kitchen : Easy, Modern Canning Methods-With 168 Recipes by Jeanne Lesem. Preserving in Today's Kitchen is the paperback version of Jeanne Lesem's Preserving Today, which was published in hardcover in 1992. It won a James Beard Foundation award in recognition of Lesem's canning methods, which are creatively suited to today's fast-moving life and smaller households: most of the recipes make one to four cups; some call for using the microwave or a Crock-Pot to streamline the cooking process; and many items can be refrigerated or frozen, bypassing the bother of a hot-water bath.

Better Homes and Garden Presents:America's All Time Favorite Canning & Preserving Recipes by Better Homes and Gardens (Editor). All of America's favorite canning and preserving recipes are presented in a single mouth-watering treasury. Recipes are based on the very latest food preservation guidelines set by the USDA, and included throughout are special tip boxes that suggest ways to package foods for special gift-giving.

Frozen Assets : How to Cook for a Day and Eat for a Month by Deborah Taylor-Hough Frozen Assets is small in stature, but jam-packed with meal-planning advice. It contains recipe ideas, plus detailed instructions on how to get the maximum value from your food dollar, while also slashing meal preparation times. Deborah Taylor-Hough, mother of four, is as organized as a soldier. She shops one morning in less than an hour, chops and prepares ingredients the next night after dinner, and then spends one long day cooking. Making double and triple batches of 10 recipes, she ends up putting 30 meals for two adults and two children into the freezer, ready to heat and eat.

Preserving by Oded Schwartz. Oded Schwartz turns the illustrated format favored by publisher Dorling Kindersley into a lush seduction in this book. Nearly every page offers pictures of glorious jams and jellies, fruit butters, chutneys, pickles, preserved meats, smoked fish, and sausages that make your mouth water. Schwartz's vivid descriptions of the more than 150 recipes are as alluring as the stunning photos. Recipe directions are easy to follow and Schwartz gives technical advice to help ensure that successful, safe preserving is clear and simple. He also includes valuable guidance on selecting ingredients along with a brief but interesting historical and ethnic background of preserving food.

Art of Preserving by Jan Berry, Rodney Weidland (Contributor). A gorgeously illustrated compendium of all that's sticky and delicious--jams, jellies, pickles, sauces, drinks, and chutneys--this volume provides a commonsense guide to the all-too infrequently practiced art of preserving, complete with recipes and color photos.

The Canning, Freezing, Curing and Smoking of Meat, Fish and Game by Wilbur F. Eastman. From the Back Cover: This new book describes the best ways of processing Meat, Fish and Game with emphasis on Canning, Freezing, Curing and Smoking in the home... at the camp...anywhere! A "How-To" book. Practical -- with an outline of easy-to-follow procedures and approved shortcuts. Economical in its outlook.

The Food Lover's Guide to Canning :Contemporary Recipes & Techniques by Chris Rich, Lucy Clark Crawford (Contributor)

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