Complete Guide to Home Canning and Preserving (Second Revised Edition)
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General  Textbook Buyback  Canning & Preserving  Paperback  4-for-3 Books  Printed Books
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ISBN13: 9780486409313 Condition: New Notes: BUY Together with CONFIDENCE, Over one million books sold! 98% Positive feedback. Evaluate our books, prices and service to the competition. 100% Satisfaction Guaranteed
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Description
Practical, simple-to-follow guide contains virtually everything consumers want to recognize concerning home canning: how to pick and choose, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to maintain fruit spreads, fermented foods and pickled vegetables; how to prepare foods for exclusive diets, and much extra. In addition consists of scores of just written recipes this even beginners can handle (smoked fish, turkey-tamale pie, chicken croquettes, extra.
Customer Reviews
A real help   2009-11-18
By B. Mcdaniel (wv, usa)
I am a first time canner and had not a clue as to what I was doing. This book made the whole process a breeze. I started with a small garden this year but plan on expanding vastly next year. A very easy to follow book. I would highly recommend it for 1st time canners such as myself and for seasoned canners. I have a couple friends who have been canning for years that have borrowed it for ideas.
It was very easy to read and understand   2009-10-24
By I. Harlicker (Minnesota USA)
I liked the book as I am learning to can more than just tomatoes as I made different jams so I wanted to can them rather than freeze. Loved it..
canning   2009-10-13
By Jo (TX United States)
I am new to canning and preserving. I found this information online but wanted the book so I could keep it handing when I'm in the kitchen working and not have to print a bunch of stuff out from the computer. There is a ton of good information in this book but I do find it easier to find what I'm looking for on the website. However, I would recommend this guide to anyone looking for a comprehensive guide to canning, pickling, freezing, as well as making jams/jellies.
I liked it, but...   2009-09-08
By Tamara T. Pitts
I bought this book along with the Ball Big Book of Home Preserving. If you want to pressure can, this book is much better than the Ball book, which deals mostly with processing food in a boiling water bath. I do agree with those who have said that the format is a bit confusing, but this is a government publication, so what would you expect. The main problem I have with both of these publications is that the yield for the recipes is so far off it was ridiculous. I did the meatless spaghetti sauce from this publication - I can't believe that 30 pounds of tomatoes only yields 5 pints of sauce. I think the book said 9. Learn from my mistake and save yourself lots and lots of time - can your tomatoes whole and then use them later on down the line to make your own sauce. That way you won't feel like you've wasted your whole day.
Basic canning information that could be found on the Internet   2009-07-29
By Penmouse
Most of the information given in the book is very basic which would be helpful to first timer canners. Most, if not all, of the information is public domain and is available online through the USDA. The one thing this book does offer is a concise compendium of canning information in print. This is very useful if you get stuck while trying to finish a canning project and you need information fast and don't have time to search online for it. You can quickly thumb through the well laid out sections to find the information you need. This is good for people who need to read and "digest" the canning information in print form. I am one of those which is why I buy cookbooks to help read and process cooking information. For a variety of recipes, ones that are perhaps less basic, try the Ball Blue Book of canning. The Ball book gives current canning information and a variety of recipes that have been researched and documented to meet current canning standards.