An excellent primer for all the basics of canning and preserving, including some great recipes. (Most basic recipes are included.) Exotic ingredients and/or recipes which are not covered are readily available via the web. Thoroughly check out prices if being bought through Amazon. It is easy to make the mistake of believing that a purchase through another seller (at 3 times the price) is a different version. - Caveat Emptor!!!
best book on preserving food!:
this has got to be the best! i've always heard that it was referred as the canners bible, and people sure weren't kidding! there are recipes for grape jam/jelly that you can make out of grape juice! so much information!
The Definitive Guide for Canning:
If you are either interested in learning about canning, or you are already an expert, this book is the one you will want to own. If you are a returning "canner", you will want to upgrade your canning book to this one. We had a Blue Book from the 1980's. When I saw this book, I debated on whether I should buy this book or not. I am glad I did. The technology and information about canning has progressed a bit in the last almost 20 years. For example, the use of parafin wax for canning in the 1980's Blue Book... more info
The standard, but some recipes require tweaking:
I just started canning this summer, when it became clear that I could not keep up with the cucumbers and green beans coming from the CSA. I bought this book because it's pretty much required reading for all canners. So do buy the book if you're new to canning. It was very helpful in providing general information, as well as for figuring out vinegar-to-water ratios required to get the right acidity. And the recipes for Dilly Beans and Roasted Red Pepper Spread are fantastic. The fresh-pack Dill... more info
