Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.
Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0
Outdated guidelines - needs to be revised again 1999 publication/revision date is getting too old given the USDA 2004 and 2006 revised guidelines that are not addressed in this edition. This book needs to be updated for safety purposes and should be used with care. Those new to canning would be better served by either of the updated Ball publications or reviewing the current guidelines published by NCHFP (National Center for Home Food Preservation) available online.
2 Canning books. These are a gift so I have not read them but home they tell a beginner how to can.
Mel Gibson My garden has been producing fruit and vegetables more this year than it has in years past. I decided to bottle as much as I could and wanted to be sure I was doing things correctly. I purchased this book and it was delivered within the time frame it promised. The book provided me the confidence to continue on, which was what I was wanting to hear.
safe food preservation for all skill levels This book teaches on all levels of food preservation and is very clear on the toxic aspects of home canning if these rules are not followed. This 2nd edition is published in 1999, after USDA testing in 1987 about doubled the processing times for tomatoes. This book contains a good sampling of all kinds of food preservation recipes. I'm very happy to be able to add this to my library.
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