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on June 23, 2017
Anybody interested in safe canning should have this book. So much valuable how to information and the amazing recipes! This is canning porn at its best!
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on May 25, 2017
as described
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on April 9, 2017
Lots of good recipes!
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on September 2, 2016
very useful with lots of tips and great recipe selection.
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on August 14, 2012
Well packaged and is a great reference for those folks that want to can foods. Next purchase bought canner here.
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When I wanted to get a book on canning, I decided to get the Bernardin Complete Book of Home Preserving.

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. There was a natural jam recipe using tart apples instead of pectin that requires a long boiling time, but not a regular jam recipe. This wasn't a tragedy, since the sheet that comes inside the box of pectin has recipes for all the basic jams and jellies, but I did think it was strange that a book with the word "complete" in the title didn't have a recipe for raspberry jam!

I would recommend this book to novice and experienced canners alike for the easy instructions, and for the large number of interesting recipes--but I don't think it's really a complete resource for canning. In the future, I'd like to get a few more canning books to ensure I have easy access to all the basic and traditional recipes I would like. Although perhaps I'm just making up an excuse to buy more books...something which I'm good at. :)
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on November 29, 2010
When I saw this book on a store shelf, I just looked for a few specific recipes. Since the book seemed to have what I wanted, I went ahead and ordered it. I already owned several canning books that were all lacking here and there - that's why I had several!
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.
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on August 17, 2013
This book covers everything you need for canning, how to do it and super recipes that I have already tried and enjoyed. If you're a newbie to canning, this is the book for you. If you're already experienced in canning, you'll love the recipe ideas!
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on June 5, 2013
If you're new to canning (as I am), this book is a great place to start. There are tons of recipes as well as variations for many of them. It contains a thorough troubleshooting guide and produce purchasing guide. It even has tables that list the altitude for some major cities in the US and Canada.

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.
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on August 25, 2012
This book has tons of recipes and ideas, especially for the boiling water methods and some for the pressure canning method as well. It has a lot of information on canning itself, what to do and not do, which is important for the beginner who has no idea what to do. It has more traditional recipes and then some that are a little different (i.e. Lemon Zucchini Marmalade). I've tried probably about 10 - 15 recipes in this book so far, and they have all been quite good. I would definitely recommend it.
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