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Designed for the first college course in Food Preparation and very basic food science. This book presents the basic principles and practices of food preparation. It helps students understand how ans why foods respond to heat, etc. The Sixth Edition has been thoroughly revised and updated to include recent, relevant issues in the field.

As food quality concerns and soaring food costs become more and more important, home canning and preserving skills are more valuable than ever. But if your grandmother never taught you how to can, dont worry... its not too late to start! This easy-to-follow guidebook shows you everything you need to know to can and preserve your own food. It demystifies the process with clear, well-illustrated instructions for all of the most popular and dependable methods, including canning, freezing, pickling,...