Due out 1st May 2019 from Lyons Press, it's 224 pages and available in paperback format. Author Ann Accetta-Scott is a well known homesteading lifestyle blogger who has chronicled her family's shift from suburbanites to self sufficient homesteaders.
There are a few books which have become truly indispensable for the homesteading library. For our family, these include the Ball 'blue' book, a selection of John Seymour's books, Storey's Country Wisdom, Sanders' Self Reliant Homestead and a very few others. This book will definitely join those classics.
I was very impressed with the scientifically accurate and up to date information contained in this book. The author clearly and accurately describes the different methods of creating safe shelf stable food. The different types of vegetables, meats, and fruits are clearly delineated and the methods for preserving each of them (or combinations of) are described step by step. There are loads of tutorial photos.
Equipment is also discussed in detail. The author lists the everything necessary for each type of preservation and also lists extra labor saving equipment in the procedures; saving the reader from having to flip back and forth to different sections of the book.
There are a huge number of really nice recipes outside of the normal 'green beans & succotash' tried and true staples from years past. There's a recipe for maple bourbon bacon jam that didn't last a week at our house. My kids put it on their baked potatoes. They put it on toast. They put it on pancakes. They haven't stopped asking to make another batch of it. The jalapeño pickled eggs are another huge hit with my family. I never even liked pickled eggs before.
Five stars. Well written, scientifically accurate, comprehensive. A new classic.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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