We are proud to offer a great selection of

"Home Preserving" Guides and Cookbooks.

Preserve foods safely by
Canning or Bottling, Freezing, Drying, or Smoking.

Shipping Costs, Telephone Orders
&
Mail Ordering

Home Preserving for Beginners.	Green Living Australia's own instruction booklet, out of our Starter Kit
The Complete Idiot's Guide to Preserving Food.	Canning - Drying - Pickling - And More - With Photos.
Canning & Preserving For Dummies. - 2nd Edition -	"Boiling Water-Bath" preserving, "Pressure Canning", Freezing, & Drying.
The Big Book of Preserving The Harvest.	Canning - Drying - Freezing - Pickling - Preserving - Cold Storage - Gift Giving.
The Fresh Girl's Guide To Easy Canning & Preserving	Canning, or Bottling - Includes a how-to DVD.
The Beginners Guide to Preserving Food at Home	Canning, Freezing, Drying, Brining, and Root Cellaring.
Basic Basics - Jams Preserves and Chutneys.	Tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.
Smoking Food.	Written by Ricky Gribling, in Australia.
Drying Food.	Another Australian book, by Ricky Gribling.

Home Preserving for Beginners
by
Valerie Pearson
#1502
(top of page)

This is Green Living Australia's own guide, written for the beginner. This explains and teaches the Boiling Water Bath method of preserving, which is accepted as World's best practice for safe preserving of high acid foods. You will also learn about 'set point' of jams, and the use of pectin to acheive a 'good set'. In addition Valerie has included some of her favourite recipes for pickles, chutneys and jams. Home Preserving For Beginners - Valerie Pearson $5.00 Australia Only.

This booklet can also be found in our Home Preserving Starter Kit.

The Complete Idiot's Guide to Preserving Food
by
Karen K. Brees, Ph.D.
#1214
(top of page)

While there are many books on canning, freezing and pickling foods - few are as comprehensive as The Complete Idiot's Guide® to Preserving Food by Master Food Preserver Karen Brees. Relying on over 40 years of expertise in preserving food, Brees shows readers how easy and beneficial food preservation can be with detailed, step-by-step instructions on the most effective ways to preserve including: Pickling Canning Freezing (both single foods and ready-to-eat meals) Drying Smoking and Salting In addition she offers dozens of specific recipes for the preservation of everything from fruits to meat, special instructions for preserving food for people on sodium or sugar restricted diets, information about science behind food preservation, cooking and preserving from small individual portions to bulk buying.

Valerie thinks this may have just become her new favourite book on home preserving !

The Complete Idiot's Guide to Preserving Food - Karen K. Brees, Ph.D. $29.95 Australia Only.

Canning & Preserving For Dummies.
- 2nd Edition -
by
Amelia Jeanroy & Karen Ward
#1029
(top of page)

This book is typical of the "Dummies" series of books, and makes everything very simple. This book gives clear concise directions for "Boiling Water-Bath" preserving, "Pressure Canning", Freezing, & Drying, safely Canning & Preserving For Dummies - 2nd Edition - Amelia Jeanroy & Karen Ward Rec Retail $24.95 Our price $23.70 Australia Only.

This book is a very good choice for both the preserving novice, and the seasoned veteran .... it uses the most up to date preserving methods, and explains why they are so important.

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The Big Book of
Preserving The Harvest.
by
Carol W. Costenbader
#1138
(top of page)

With The Big Book of Preserving The Harvest, even the busiest folks can create a well stocked pantry of fruits, vegetables, flavoured vinegars, pickles, chutneys,and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. Subjects covered include:- Canning - Drying - Freezing - Pickling - Preserving - Cold Storage - Gift Giving. The Big Book of Preserving The Harvest - Carol W. Costenbader Rec Retail $21.99 Our Price $20.90. Australia Only.

The Big Book of Preserving The Harvest is actually one of Valerie's favourite preserving guides, and she refers to it often.

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The Fresh Girl's Guide To
Easy Canning & Preserving
by
Ana Micka
#1164
(top of page)

Includes a

Provides all the information you need to know to start canning today, including basic steps to canning foods safely and easily; recipes for preserving everything from the standard tomatoes and jams to soups, sauces and other hearty meals; and tips on where to find the freshest local produce. Includes a how-to DVD. The Fresh Girl's Guide To Easy Canning & Preserving - Ana Micka Rec Retail $24.99 Our Price $23.75 Australia Only.

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The Beginners Guide to
Preserving Food at Home
by
Janet Chadwick
#1042
(top of page)

Enjoy Local Produce Year-Round. You don't need a lot of time, or years of experience, to preserve garden fresh fruits and vegetables. Simple step-by-step instructions give you the confidence and know-how to freeze, dry, can (bottle), root cellar,and brine the abundance from the farm or garden. The Beginners Guide to Preserving Food at Home. - Janet Chadwick Rec Retail $19.99 Our Price $18.99 Australia Only.

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Basic Basics -
Jams Preserves and Chutneys.
by
Marguerite Patten
#1045
(top of page)

The complete guide to successful preserving from Britain's most distinguished and best-loved cookery writer. • Tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Essential Information. What Equipment You Need. Basic Techniques. Golden Rules For Success Which Ingredients To Use. Family Favourites and Unusual Classics. How to take advantage of the seasons and their glut of fruits and vegetables. The Basic Basics - Jams, Preservers and Chutneys - Marguerite Patten Rec Retail $16.99 Our Price $16.14 Australia Only.

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Smoking Food.
by
Ricky M Gribling
#1187
(top of page)

Smoking Food. - Ricky M Gribling #1187 Rec Retail $21.95 Our Price $20.85 Australia Only.

All over the world smoking has been one of the most popular and traditional ways of preserving food. Bought smoked food is delicious but expensive-and we don't know what chemicals have been used in the process. Here at last is a manual which tells us how to smoke our own food-simply, safely and with marvellous results. You can smoke food anywhere - on the beach, in your own backyard and, of course, in the kitchen, using improvised and recycled smokers, Fish and poultry, beet, lamb and pork, venison and rabbit can all be given an excitingly different flavour through smoking. There are over lOO new recipes drawn from all over the world for smoking and cooking a great variety of main courses and side dishes. Hors d‘oeuvre, canapés, sausages, soups and pies, even baked and tried meats are excellent with smoked ingredients. TRY THEM AND SEE! Ricky Gribling was born in Delft, Holland, an area famous for its smoked eel and smoked sausage {Rookworst}. She came to Australia in 1955 and trained in Hotel/ Motel Management. After a tew years she missed the smoked food of her homeland and bought a smoker in an angling shop hoping to smoke her own. The instructions were limited and her memories of traditional Dutch smoked food almost useless. So she learnt to use the smoker and adapted the recipes she found to local conditions. This book is the result of her research.

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Drying Food.
by
Ricky M Gribling
#1182
(top of page)

Drying Food. - Ricky M Gribling #1182 Rec Retail $24.95 Our Price $23.70 Australia Only.

Drying is the oldest, method of preserving food known to humanity. Since its discovery hunters have made biltong or jerki, the fisherfolk have turned herrings into kippers, and farmers all over the world have dried every kind of fruit and vegetable. The poisons in our environment have made it almost impossible to dry food in the sun and dried food that is sold in the supermarkets too often has unacceptable additives. it is of course possible to dry food in an oven, on a windowsill, in any place swam air circulates, but the invention of the food dehydrator has made drying safe, simple and fun. Drying Food tells you how to get the best out of your dryer. With it you can dry all kinds of foods including meats, fish, poultry and all kinds vegetables and herbs. Dried food often takes up much less storage space than frozen. Once you're drying you can happily try over 150 new recipes drawn from all over the world -- delicious main course and side dishes using dried food. Ricky Gribling was born in Delft, Holland, an area famous for its cooking and preserving. She has trained in Hotel/ Motel Management. She has always been fond of dried food but grew more and more worried about the chemicals and additives which may be present in bought food so she tried to dry her own. This was in the days before commercial dehydrators were available so in her first attempt she used a record player with a perspex top! She has continued her search until she has found what she believes to be the perfect domestic dryer. Then by trial and error she worked out the best way to dry food and cook all kinds of fruit vegetables and meat. Drying Food is the result of her research.

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