Think, Eat, Be Healthy

“Preserving Everything” Book Review

"Preserving Everything" by Leda Meredith

“Preserving Everything” by Leda Meredith covers pretty much everything.

“Preserving Everything” by Leda Meredith is a most comprehensive book about food preservation. This book was published by The Countryman Press in 2014. It is illustrated with excellent photographs throughout and very well written. Every food preservation method is covered and all of the information is up to date.

Different methods of preservation are covered chapter by chapter and no detail is left out. Leda Meredith strives to impart the methodology of each type of preservation so that the reader can go beyond the specific recipes included with confidence. Included are preserving with fermentation, water-bath canning, pressure canning, dehydrating, salting, smoking, freezing, dairy culturing, preserving in oil and other fats and preserving in alcohol.

Each topic covers the equipment needed for that particular method and step by step instructions. The reasoning behind every method is explained in detail so that readers gain an understanding of why each method works and also of what types of food each method is appropriate. Anyone with an interest or need for preserving food will find this book useful.

Using these preservation methods will give everyone greater variety in their meals as well as saving money at the grocery and time in the kitchen. Preserving makes sauerkraut, kimchi and fermented pickles available along with steamed cabbage and fresh cucumbers on a salad. Water-bath canned tomato sauce can be ready for use rather than having to make fresh tomato sauce or depend on commercial products with their spectrum of emulsifiers and preservatives. New flavors and textures can be added to the menu and all ingredients can be controlled.

“Preserving Everything” is a must read for anyone following a healthy whole food diet. Preserving foods is a great way to make enough for many future meals with only a little time spent in the kitchen. This book should remove all guess-work from the preservation process and allow readers to proceed with confidence and develop their own personal recipes.