Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Canning & Preserving For Dummies Paperback – Apr 25 2003


Amazon Price New from Used from
Paperback
"Please retry"
CDN$ 23.36 CDN$ 13.46

There is a newer edition of this item:


Join Amazon Student in Canada



NO_CONTENT_IN_FEATURE

Product Details

  • Paperback: 264 pages
  • Publisher: For Dummies; 1 edition (April 25 2003)
  • Language: English
  • ISBN-10: 0764524712
  • ISBN-13: 978-0764524714
  • Product Dimensions: 1.5 x 18.9 x 23.3 cm
  • Shipping Weight: 272 g
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #563,861 in Books (See Top 100 in Books)
  • See Complete Table of Contents


Inside This Book (Learn More)
First Sentence
Over the years, because of our busy lifestyles and the convenience of refrigeration and supermarkets, the art of canning and preserving has declined and almost been forgotten. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

4.2 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

By Krystal on March 4 2014
Format: Paperback Verified Purchase
Info needed is spread all around the book. I have to bookmark the pages on prepping my work area, the section providing step-by-step instructions for canning and the recipe I'm following, and then flip back and forth between the three. Not practical in the least. The recipes are also rather bland, with few that I would actually consider making. However, the introduction and background info, as well as the reasons for all the steps, are very good.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
4 of 4 people found the following review helpful By A Customer on April 9 2004
Format: Paperback
I've read this cookbook cover to cover, sampled some recipes, and I'm impressed! Karen Ward took all the guess work and concerns I had out of both canning and preserving. The balance of taste in her recipes is extraordinary. Her Pear Chutney's the best I've ever had (and I've had plenty). My husband adores her bread and Butter Pickles! A great cookbook to have on hand to make holiday food gifts, too.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By Alison Curtis on May 26 2009
Format: Paperback
This is a very clear overview of the basics ways to can and preserve food. If you've already done any canning, you probably won't learn a lot of new things but it's useful to have a single source that summarizes the key thiings to know. I would have preferred a few more basic "key" recipes as these can then be used as a basis for experimentation with flavourings and such. For example, there is no recipe for dill pickles. But these are available on the internet and in general cookbooks like Joy of Cooking, so this really isn't a big deal. A fair chunk of the book is devoted to pressure canning and as I (and most people I suspect) don't have a pressure canner, I would have preferred less info on that method and more on the others. But these are small gripes ... and I definitely recommend the book for anyone new to canning or who has picked up bits and pieces over the years but wants a more systematic reference.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Paperback
As I am a complete newbie to both waterbath and pressure canner, I was very happy to find this book. It's light on recipes, but great as a reference for method. It takes you right from what to look for in a good canner and all the safety information right up to how to step by step can just about any fruit, vegetable or meat, and which method to use for each. With this book as my guide I filled a full bookshelf with home canned goods last year, and I still crack it open when canning just about anything. Now I've just got to find a good canning recipe book to go with it.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 39 reviews
99 of 102 people found the following review helpful
Makes Canning and Preserving a breeze! Tasty recipes, too! April 9 2004
By A Customer - Published on Amazon.com
Format: Paperback
I've read this cookbook cover to cover, sampled some recipes, and I'm impressed! Karen Ward took all the guess work and concerns I had out of both canning and preserving. The balance of taste in her recipes is extraordinary. Her Pear Chutney's the best I've ever had (and I've had plenty). My husband adores her bread and Butter Pickles! A great cookbook to have on hand to make holiday food gifts, too.
57 of 58 people found the following review helpful
"Youth Is Wasted On The Young".....Great Book Sept. 6 2009
By John Thomas... - Published on Amazon.com
Format: Paperback
When I was a kid I spent summers at my grandmothers house where she put me, as well as all my other cousins under her care, to work in her big garden. We spent about half the summer cultivating the likes of corn, beans, onions, tomatos, broccoli, and cauliflower, as well as fruits like blueberries, grapes, and strawberries to name just a few. Everything had to be cut, cleaned, spiced, and preserved in a large room in the basement. The work involved didn't mean much to me back then but a lot of time taken away from more important things like going to the movies and playing baseball. That is until the cold winter months came along when we ate supper at my grandmothers and were treated to the most delicious meals from the freshest produce I was to ever enjoy. We even got to enjoy our salad with genuine home made vinegar with garlic that my grandmother made herself as well. Home spun meals of that delicious caliber were to never really come around again in my life. Unfortunately when I got older and was no longer required to be under my grandmothers care I drifted away from her and never had the opportunity to either learn, or remember much of anything from those wonderful days of my youth.

Now all grown up and working from home finds me wishing I had paid more attention to all the knowledge and lore my grandmother was so free with that was all but ignored or forgotten over the years. The "dummy" series of books are a collection of which I own quite a few of. Everything from weather to bird feeding. I have always found them to be plainly written, very well researched, and even humorous in many cases. They all seem to have the same home spun quality to them regardless of what the subject matter happens to be. "Canning and Preserving" is certainly not one to be an exception. Anyone that is planning to grow and preserve their own veggies and fruit should read this book. It is wonderfully written, very thorough, and above all is presented in such a way that it begins with the assumption that you barely know what canning and preserving is. It offers a wealth of tips, procedure, growing and spicing suggestions, the hardware you will both need and can manage without, and even recipes that one would tend to never encounter anywhere else. It is quite simply the most comprehensive book I have encountered as to canning and preserving. If you're like me and not only want to make the best preserves possible, or are just interested in not making a mistake and poisoning yourself, by all means buy this book. It is a wealth of instruction, tips, lore, and wit and wisdom for those of us that spent more of our time chasing butterflies in the summers of our youth, than paying attention to what would later become invaluable in life...
57 of 58 people found the following review helpful
Anyone can learn how to can. Sept. 29 2005
By One Mad Monkey - Published on Amazon.com
Format: Paperback
I have NEVER canned anything before in my entire life, and I decided to try it. I was extremely apprehensive but bought all the ingredients/equipment necessary. I read this book one time, and followed the directions. VIOLA!!! I had perfectly canned jam. I must add though, if you order any kind of water bath canner set, you will probably get a free Ball Canning Book which states the same information.
25 of 25 people found the following review helpful
I went from Burning Toast to Winning Blue Ribbons at The State Fair! Oct. 8 2007
By Brian E. Nahodil - Published on Amazon.com
Format: Paperback
I have always fantasized about canning and preserving my own locally grown garden vegetables and fruits. One day on a lark of what my partner called "Pure Insanity" I bought a Water based canner and equipment to put my dreams into reality. I would have panicked had I not reviewed and purchased this book the day before.

In only a matter of a few hours I read the book from cover to cover and felt like an expert. Soon thereafter when I found a wonderful source of locally grown cucumbers I "canned" 8 pints of 'Bread and Butter pickles' from a recipe provided in this book. Three weeks later I was the recipient of a Blue Ribbon at a local fair for my "Prize Winning Recipe". I was astonished! They will never know the secret of my success was "The Dummies Guide" but I will never forget. I've since gone on to do Corn Relish, Apple Butter, Lime Pickles, and tonight I shall can Green Beans and Carrots.

This is the book that will bring success to the otherwise accident and disaster prone "cook". Don't start this hobby without it!
196 of 226 people found the following review helpful
Despite errors and hysteria an OK Beginner Book Aug. 28 2006
By Lancaster Co. Canner - Published on Amazon.com
Format: Paperback
Being a former research scientist, it is perhaps unfair to critique a book for beginners. The recipes, trouble shooting and sources chapters are great. You will never get sick following this book.

Corections: One piece caps designed for home canning of jams are fine. All jars designed for canning may not be used. Those manufactured prior to WWII will break if used for pressure canning due to internal stress created by movement of the high soda glass over time. Used tomato sauce jars that use a standard cap are fine. Regular green beans (formerly called string beans) have not required destringing for 40 years. The jar lifter is gripping the jar where it will slip. Do not use wet dishtowels to wipe the lids. Your toilet bowl contains less bacteria. Use a paper towel. 2 piece (dome) lids on higher silica jars were used throughout WWII in Victory Gardens. I still use my mother's made in May, 1943. Do not bury your spoiled low acid food in deep soil or go through the detoxification process. Your sewer authority will probably tell you to dump it down the drain. If you do not trust their advice, take the food to your toxic waste drop off. If you have followed the directions as to pressure and time (you may not cheat), you do not need to boil all your canned low acid foods. Eat your food before canning the same veggies next year (a problem in WWII). Always can with a friend(s), especially the first time. It's more fun that way and safer should there ever be a rare problem (like a sticking valve in the MIRRO canner - tap with a wooden spoon and get your husband to fix it later). Botulism bacteria are killed at 212 degrees (actually 10 min. @ 80C according to the CDC). It's the spores that require 240F for the times indicated. In nearly 40 years of canning and raising three children from our large garden and orchard, we have never had food poisoning. Just remember, cleanliness is next to godlineness.

Product Images from Customers

Search


Feedback