A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.<br><br>For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, <i>The Beginner's Guide to Preserving Food at Home</i> has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. <br><br>Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather. <br><br>Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.<br>