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Canning and Preserving: A Simple Food In A Jar Home Preserving Guide for All Seasons : Bonus: Food Storage Tips for Meat, Dairy and Eggs Kindle Edition
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Most Helpful Customer Reviews on Amazon.com (beta)
While I think it’s great to inspire people to can, because it really isn’t that hard and can be great in emergencies and for saving money, it is vitally important to cover the basics of food safety, especially in a book intended for beginners. This book, however, contains no mention of the dangers that come with canning, namely food poisoning.
For example, there’s no mention in this book about the difference between water bath and pressure canners and why and when one might use one versus the other (note: it’s about the acidity of foods). And yes, there’s some dispute among canners regarding the need for pressure canners, mostly along the lines of, “My mother only used a water bath canner and canned everything and we survived,” but to not even cover it? Questionable at best. And to not even mention that you should really sterilize your jars? Hm. Everything you need to can? Not really. Not at all.
Another thing that strikes me about this book is how brief it is and how few actual recipes are in the book. If you’ve canned before and know about food preserving, you know that it’s critically important to have a recipe that factors in the correct acidity levels for safety reasons. You can’t just say, “Make sure you throw in something acidic like lemon juice or vinegar,” and hope for the best.
Also, there were some odd lines in this book. For example, “You may have heard of dried mangoes or dried pineapple, but surprise, surprise; there’s also such a thing as dried tomatoes.” Are there really people who are surprised by dried tomatoes or who would know about dried mangos and not dried tomatoes? It just struck me as a really odd comment, and that, along with other comments, almost made me think that this book was ghost written by someone in another country.
The book is an odd collection of beginner tips, scattered recipes, mentions of recipes that aren’t in the book, and references to things you *can* do, but no information about *how* to do them. For example, the book says, “It is known that hanging peppers by the door will allow them to stand the test of time.” What does that mean? How do you hang them? How close to the door, and why does hanging them by the door preserve them?
I wanted to like this book because I love canning and preserving. But if you’re looking for a true beginner’s guide to canning and preserving, look at the Ball Blue Book or go to the FDA web site. There are *safe* recipes for beginners, and you’ll actually learn how to can properly and safely.
Disclosure: I received this product at no charge for my honest review. I am not required to give a good review. I am also not associated with the seller in any way. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
Not only are the recipes in this book good for fruits and vegetables but there are great tips on dry goods as well as nuts and nut butters. There is also another section that goes into detail about the importance of seasonal canning and tips for beginners on everything from types of produce that is best for what method to what tools are needed to complete this process.
An added section to the book is how to store meat, dairy and eggs for the best long term results. It is great to learn about the different methods needed to start building my cupboards for when times are harder, but also to help avoid chemicals and processed foods and turn to a more self sustainable way of living. I highly recommend this book for anyone doing research on canning and preserving and learning new tricks to the trade.
I received this product at discount or free for an honest and unbiased review.
This is such an odd book too. I don't know if I can accurately describe it. The wording is just so strange. For example:
"...1 canner, or the pot used to sanitize the jars where you’ll be putting the jams in • Jar funnel, to help you pour the jams inside the jars • Ball jars. You’ll be placing the jams inside ball jars for proper storage. • Thin metal lids with gum binder... "
Now it doesn't actually tell you how to use these things.
Here are the directions for making jam, the very first thing you "learn":
"...• For those who want to use pectin, mix it with ¼ cup of sugar before mixing to the fruits. • Mix everything together and cook to a full boil. It will only take 5 to 10 minutes to get something to boil fully. • Add the remaining sugar and bring to a boil for at least 4 more minutes. • Let it stand for at least 5 minutes and then stir until there are no more bubbles left. • Let it cool for a little bit and then pour into the ball jars. Make sure that you seal it well in order to restore freshness and taste. "
It goes on to tell you about pickles, but doesn't even give you a basic recipe for pickles. Not even a brine ratio.
I could go on and on, but I am just too disturbed by this.
Mind you I put up over 300 jars a year. I buy canning books and magazines whenever I see one. I am simply a little obsessed. This book has a beautifully deceiving cover design. DO NOT BUY THIS BOOK.
I received this for free for my honest and unbiased review.
It offers some recipes, though most are fairly vague and along the lines of "take whatever fruit you want and cook it with sugar". Many of the recipes dont offer measurements (It does offer a guide of 'dont go above 4 cups' but where fruit is theres no guideline to how much fruit you should be using at all) and once you have made recipe many do not give any actual instructions for canning.
Later in the book there are more detailed recipes,however. Its very inconsistent in the way it chooses to present information to you.
They also go off to talk about making ice cream and cheesecake in jars and say to freeze many of these recipes. Freezing is great but this is a canning book. Not that canning books cannot mention freezing but there should be more distinction between the two to avoid confusion. Seeing as there isnt a lot of mention on when to can. For example theres a chapter about other foods you can preserve in jars for a long time that mentions brownies, cheesecakes, cupcakes, pies, ect. It mentions nothing other than making/putting them in jars on how to actually "preserve" them. For a second I thought they were insinuating on canning them until the next paragraph started giving me an ice cream recipe for a jar. I can see this easily confusing someone who has no experience with canning. How are these preserved? Are jars magic?
I do like how it offers up some ideas on how to use the things you've just made and I like that it does try and show you how to make many of the things typically canned but I wish it actually talked more about canning itself. Especially since this is the type of book a new canner would look at and probably pick up. Overall it sounds as if a helpful friend is trying to help you with your new hobby but they have been doing this for so long they forget that most people dont know what they are doing. So instead of giving you details and information they just start excitedly telling you things they make and how its as easy and breathing.
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