This title is absolutely correct, as there really are lots of answers in this book, and everything seems very informative and correct. It's not possible to cover every type of preserving, of course, but the most important are definitely here.
The layout and the language are excellent, and the illustrations are sufficient for this material.

The Preserving Answer Book by Sherri Brooks Vinton truly does what it says in the description: it answers all the common questions about every aspect of food preservation, from canning to drying to freezing food. There are substitutions for canning equipment, a few recipes for different things, explanations of what different terms mean... Truly, this book has it all and it is a great help for those who are beginning to learn how to can.

Preserving produce makes perfect sense from practical and environmental standpoints, not to mention fun to do! The author lists reasons to preserve...and I agree. It is so homey, so pleasant, so rewarding. There is a section on safety (important!) then defines different types of preserves such as chutney, fruit leather, relish and ketchup (my favourite version is blueberry). As the title suggests, the author answers common questions about all this and far more including methods of preservation such as canning, dehydrating, proper refrigerating and freezing. Equipment is discussed as well as preparation and thawing foods. She gives tips and recipes and details what to look for (mould, cloudy liquid, black spots inside lids. There are sections on terminology and troubleshooting,

As a seasoned preserver, the tip that stood out to me is the clever use of a paperclip. One of my personal favourites which Vinton mentions is freezing and stacking bags "like file folders". Another is creating mushroom and citrus "dust". My latest culinary passion includes dehydrating in my air fryer convection oven so I was happy to see tips on this. I'm a fan of brining and have a tip...leftover pickling brine is wonderful for brining meat, especially pork. Though I've infused many vinegars, I have yet to do it with strawberries...and will next summer using the recipe in this book. The pectin section is interesting, too. The pickling spice blend in the book is akin to mine except it contains cloves which I will add next time. Sounds lovely!

This is a very good general book on preserving...many focus on recipes but this contains the background information...the hows and whys. To beginners who may find preserving daunting...don't. You will find many helpful illustrations here. The book is written in an accessible conversational tone, not at all intimidating.

My sincere thank you to Storey Publishing and NetGalley for providing me a link to this inspiring book in exchange for an honest review. Much appreciated.

This book includes everything that I wish my grandmothers had taught me (and some things that I think my grandmothers didn't know). With preserving, I didn't want to accidentally do something wrong, so this book was perfect!

Wow! So many questions and answers. I’m a bit overwhelmed and scared to start some processes due to the amount of questions regarding contamination, but I’ll get over it. I’ve done lots of preserving like freezing, drying, and making jam, but there is so much more out there I want to do.

I think it’s just a matter of starting and go from there. I know I’ll make some mistakes, but I’ll learn from them. This is a good book to turn to when wondering about things like what went wrong or what could I do to make it better. Very handy book to keep in the kitchen because you never know when you need it.

There was quite a lot of repetition in this book, and even though repetition is quite often a good thing, this time I think there was a bit too much of it. I know cleanness is super important and that it’s important to follow the recipe, but it’s enough to say it a few times.

I doubt there is another book like this, covering pretty much every angle and question about preservation. You’ll find the answer to your questions in this book for sure! The book has less recipes than I expected, but to be fair this is a book about questions and answers, so it’s OK.

The Preserving Answer Book does exactly what it says on the tin (or in this case, on the can). It runs through every conceivable question related to preserving from fermentation to pickling and from jam to sauces.

There are some absolute gems in this book and I will be trying lots of the techniques and ideas. It also adds invaluable knowledge to anyone who is keen on flavours and having some real treats fermenting/brewing/maturing in the larder (with patience often being the only drawback!).

Some of the questions were a little odd ... how to peel an apple and what if a mouse gets into my produce ... and I would have loved more recipes and ideas put into action but this is a fabulous book!

Thanks to Storey Publishing and Netgalley for an ARC