The Everything Canning and Preserving Book: All you need to know to enjoy natural, healthy foods year round (Everything Series)

Comment: The book arrived as listed, however it doesn't contain any pictures as I was hoping it would. Half the battle in cooking is knowing what the end product will turn out to look like. I skimmed the book for various recipes and there are quite a few I am looking forward to trying. There are many recipes that I will eventually try, but many are really off the wall from another decade. I wanted this book to use for this summers garden use, but when making my first round of pickles, I ended up using a recipe online.

Comment: This book is not as good as the 1973 book. It is too confusing even though I am an experienced canning person.

Comment: I am new to canning and purchased this book along with Canning and Preserving For Dummies and I would definitely recommend the second as opposed to this one. The Dummies book is much more comprehensive and more clearly written when it comes to both the recipes and explaining the canning process. The recipes in this book are very poorly written. When I read the Dummies book they continually expressed the importance of not altering recipes in any way because it can change the PH of the food. When you change the PH it may change the process in which the food needs to be canned (water bath or pressure). But the recipes in this book are not clear as to the ingredients or the method of canning. First, they use inconsistent language throughout the book. They use the terms water-bath canning, hot-water bath and boiling-water canning in the recipes. They don't explain how these are different (in fact, I believe they're all the same thing?) but it's definitely confusing for a new canner like myself. It would be much clearer if they were consistent in using the same wording throughout. Second, for example, in the recipes for various mustards they use the terms mustard, yellow mustard, mustard seed, dark mustard seed, yellow mustard powder, mustard powder and mustard greens. How is mustard different than yellow mustard? How about mustard powder and yellow mustard powder? Now I don't know much about making mustard... I've never done it before so I may be wrong in assuming these are similar or the same items. But I probably won't venture into mustard making with recipes like these.

If you're new to canning and want to know all the information about it to keep you and your family safe from botulism and unsafe food I would recommend the Dummies book instead. If you're not new to it and have more experience this book may be interesting to you as it does contain many interesting and enticing recipes.

Comment: Last year I decided I wanted to learn how to can. I knew nothing about it, so I researched books and came up with this one. After I got the book I started reading, it goes step by step how to can and hints to make it easier. When I started canning by first bunch I was scared but with this book I shouldn't have been. It went very smooth and easy I successfully canned quite a bit and had fun doing. There are a lot of reciepes in here and I am having fun trying everyone out. So for the experienced canner there is a lot of good receipes and hints for you.

Comment: I have been canning for almost 6 years and order books from Amazon all the time. This will be one of my favorites. The To-Die-For Hot Fudge Sauce is the best I have ever made. My family Loves it. This is a must buy for everyone who does home canning home