Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today Paperback – Apr 14 2006
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The new bible on home preserving. Everything you need is here... we love the trendy new flavours among the tried-and-true. (Canadian Living)
About the Author
Judi Kingry is the Marketing and Consumer Services Manager at Bernardin Ltd.
Lauren Devine is a Product Research and Test Kitchen Scientist with Jarden Home Brands.See all Product Description
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Top Customer Reviews
This book is a good one for beginners, because it has a fairly large section at the back called "The Art and Science of Food Preservation," which explains everything a person would need to know about home canning. For those who want to jump right into canning without reading too much, the first section of the book has recipes for five popular foods (Strawberry Jam, Mint Jelly, House Salsa, Traditional Corn Relish, and Dill Pickles) that are heavy on the detail. I found this strawberry jam recipe to be helpful the first time I made jam, because I was a bit nervous and the recipe gave easier and more detailed instructions than most recipes do.
Also within this cookbook are a troubleshooting section and an extensive glossary, that are helpful to a novice canner such as myself.
Another nice feature of this book is the sheer variety of recipes. Flipping through the pages, I see so many interesting recipes that I'd like to try some time in the future, and lots of recipes that would be excellent for gift giving. The book includes sections on jams and jellies, canned fruit, salsa, relish and chutney, condiments, pickles, and tomatoes. After all this is a small section on pressure canning with a handful of recipes.
Overall, I like this book and I can definitely see myself using some of the more creative recipes in the future for holiday gift-giving. However, my one complaint is that the variety of unique recipes means that some basic recipes have been left out. For example, when I wanted to make raspberry jam a few days ago, I was surprised to find no recipe for plain raspberry jam in this book.Read more ›
When this book arrived, I started going through it page by page. WoW~ I haven't touched the other books since.
The only flaw I found is that some recipes will make far more than indicated, but that seems to happen with all books.
Also worth mentioning is that there is a helpline for Bernardin, so if you have any questions, they'll provide an answer. I phoned in about a recipe, and customer service went through some searches to provide me with the answer.
So, I don't hesitate to give a full five stars.
There are sections for both boiling water bath canning and pressure canning, although the boiling water section is considerably larger.
All in all, a great go-to book that has enough recipes to keep you busy for most of your canning career.
Most recent customer reviews
CAME FAST AND IN PERFECT CONDITION.It is a a very important book for me to have.It knows and shares a magic alchemy I require right now.Published 3 months ago by Thomas Roberts
Love the book exactly what I expected, really wanted a paperback cookbook as I find electronic copies of cookbooks too difficult to work with since you are always flipping through... Read morePublished 5 months ago by David
Great book with lots of recipes for preserves. I can't wait to try some in the summer!Published 5 months ago by Amazon Customer
Good book, plenty of nice recipes,well explained. Makes me want to try everything.Published 5 months ago by Camille Prévost
Great book for the back to basics type. Lots of recipes and step by step instructionsPublished 5 months ago by Amazon Customer
Has very interesting recipes for large batches. Also indicates which method of canning is prefered (water or pressure canning). I love this bookPublished 6 months ago by kathleen