Oct 16, 2015
My favorite preservation book. What a variety of tested and approved recipes.
May 21, 2012
I bought this book about a month ago. It has a wide range of recipes including jelly/jam/preserves recipes using liquid pectin, powdered pectin, and no pectin. (You have to be careful to keep these straight!) It includes recipes for pressure-canning as well as boiling water canning. There are pickles, jams, spreads, jelly, veggies, tomatoes, broths, etc. but I was a bit disappointed that there were really few convenience foods (spaghetti sauce, soups, etc.) because that's the direction I'd like to go. I'd really like more of these. Still, this is a super book for the basics of canning and it contains the most modern information regarding safety and processing times.
May 12, 2012
A wonderful resource to have on hand with lots of unusual recipes as well as some old standards. A nice companion to the Ball Blue Book, even though there is some repeat of recipes.