Preserving & freezing books

Low-fat, lower-calorie bulk cooking from bestselling author Deborah Taylor-Hough. Through the bestselling cookbook...  Read More >>

25 techniques, recipes, and photos for smoking.  Read More >>

225 classic and contemporary recipes showcasing the fabulous flavors of fresh fruits.  Read More >>

 Read More >>

A cookbook that combines over 100 freezer related recipes with everything you need to know to get the most from...  Read More >>

The cultivation and preservation of celery are explained in this 1860 guide.  Read More >>

Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and...  Read More >>

Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving...  Read More >>

Homemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular...  Read More >>

Everything you need to know about home...  Read More >>

Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed...  Read More >>

Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and...  Read More >>

In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of...  Read More >>

100 recipes for all forms of preserving - from traditional jams and chutneys to modern pestos, sauces and flavoured...  Read More >>

Guides the readers through the home canning process. This work explains how to put up crops harvested during each...  Read More >>

Recipes and tips to create your own jams, jellies, pickles, relishes and chutneys from an ABC Local Radio regular....  Read More >>

 Read More >>

A guide, providing information about food-preservation techniques - from pickling and curing to fermenting and canning....  Read More >>

Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP)...  Read More >>

After providing a detailed explaination of food spoilage, WIlliam Cruess, in his 1918 volume, goes on to provide...  Read More >>

Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive...  Read More >>

Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive...  Read More >>

Through the use of hot air and steam, Professor Blits created a method of safely preserving fresh foods. In this...  Read More >>

Through practical instructions and recipes, Ola Powell's 1917 book gives the general student or homemaker clear...  Read More >>

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill...  Read More >>