<< 1 >>
Rating: 
Summary: reference book for beginners and committed canners
Review: A few years ago I came across the first edition of USDA's "Complete Guide to Home Canning and Preserving" in a second-hand bookshop. At the time I had zero experience with canning or preserving -- both of which seemed, to me, to be akin to alchemy. The USDA's guide contained all the information I need to get started, and answered many of my questions about the process, the 'science' and my options (such as added pectin vs. no added pectin in jams) I recently acquired this edition of the USDA's guide. It has all the strengths of the first guide, with a few changes to better suit most modern kitchens. Most notably is the listing of measurements using cups and spoons; as opposed to the weight measurements used in the first book. The USDA's guide also provides objective, practical information about selecting jars, canners, storage, ingredients etc. I now have a few books with fancy, tasty canning recipes, but I always use the USDA's Guide as reference . . .especially when purchasing equipment or creating my own recipes.
Rating: 
Summary: reference book for beginners and committed canners
Review: A few years ago I came across the first edition of USDA's "Complete Guide to Home Canning and Preserving" in a second-hand bookshop. At the time I had zero experience with canning or preserving -- both of which seemed, to me, to be akin to alchemy. The USDA's guide contained all the information I need to get started, and answered many of my questions about the process, the 'science' and my options (such as added pectin vs. no added pectin in jams). I recently acquired this edition of the USDA's guide. It has all the strengths of the first guide, with a few changes to better suit most modern kitchens. Most notably is the listing of measurements using cups and spoons; as opposed to the weight measurements used in the first book. The USDA's guide also provides objective, practical information about selecting jars, canners, storage, ingredients etc. I now have a few books with fancy, tasty canning recipes, but I always use the USDA's Guide as reference . . .especially when purchasing equipment or creating my own recipes.
Rating:
Summary: reference book for beginners and committed canners
Review: A few years ago I came across the first edition of USDA's "Complete Guide to Home Canning and Preserving" in a second-hand bookshop. At the time I had zero experience with canning or preserving -- both of which seemed, to me, to be akin to alchemy. The USDA's guide contained all the information I need to get started, and answered many of my questions about the process, the 'science' and my options (such as added pectin vs. no added pectin in jams). I recently acquired this edition of the USDA's guide. It has all the strengths of the first guide, with a few changes to better suit most modern kitchens. Most notably is the listing of measurements using cups and spoons; as opposed to the weight measurements used in the first book. The USDA's guide also provides objective, practical information about selecting jars, canners, storage, ingredients etc. I now have a few books with fancy, tasty canning recipes, but I always use the USDA's Guide as reference . . .especially when purchasing equipment or creating my own recipes.
Rating:
Summary: Excellent Book
Review: Contains all the information that you need to get started. An excellent reference book that will be around for years to come.
Rating: 
Summary: An ignominious addition to a canning library
Review: There are numerous books and literature that provide more information in a more in-depth format available to the home canner. Virtually all of the most recent processing time information (ie not 3-4 years old) can be found at your local county extension. Skip this book and spend your $ on the Ball Blue Book or Putting Food By (but make sure to use the most recent processing times).
Rating: 
Summary: It's good, but....
Review: This is the definitive guide for County/State fair entries in my area (Idaho) but frankly, the receipes in the Ball Blue Book (also available from Amazon.com) are much more palatable. If you're canning to win at the fair, use this book. If you're canning to EAT, use the Ball Blue Book! However, the canning TIMES should be followed in this guide for safety (they are usually the same as in the BBB). If Amazon doesn't have either of these titles, check with your county/state extension service. They will probably carry them.
<< 1 >>
| 
