Customer Reviews

Complete Guide to Home Canning and Preserving (Second Revised Edition)

5 star:		(14)
4 star:		(6)
3 star:		(6)
2 star:		(0)
1 star:		(3)

 

 

A few years ago I came across the first edition of USDA's "Complete Guide to Home Canning and Preserving" in a second-hand bookshop. At the time I had zero experience with canning or preserving -- both of which seemed, to me, to be akin to alchemy. The USDA's guide contained all the information I need to get started, and answered many of my questions about the process, the 'science' and my options (such as added pectin vs. no added pectin in jams) I recently acquired this edition of the USDA's guide. It has all the strengths of the first guide, with a few changes to better suit most modern kitchens. Most notably is the listing of measurements using cups and spoons; as opposed to the weight measurements used in the first book. The USDA's guide also provides objective, practical information about selecting jars, canners, storage, ingredients etc. I now have a few books with fancy, tasty canning recipes, but I always use the USDA's Guide as reference . . .especially when purchasing equipment or creating my own recipes.

This is the definitive guide for County/State fair entries in my area (Idaho) but frankly, the receipes in the Ball Blue Book (also available from Amazon.com) are much more palatable. If you're canning to win at the fair, use this book. If you're canning to EAT, use the Ball Blue Book! However, the canning TIMES should be followed in this guide for safety (they are usually the same as in the BBB). If Amazon doesn't have either of these titles, check with your county/state extension service. They will probably carry them.

A few years ago I came across the first edition of USDA's "Complete Guide to Home Canning and Preserving" in a second-hand bookshop. At the time I had zero experience with canning or preserving -- both of which seemed, to me, to be akin to alchemy. The USDA's guide contained all the information I need to get started, and answered many of my questions about the process, the 'science' and my options (such as added pectin vs. no added pectin in jams).

I recently acquired this edition of the USDA's guide. It has all the strengths of the first guide, with a few changes to better suit most modern kitchens. Most notably is the listing of measurements using cups and spoons; as opposed to the weight measurements used in the first book. The USDA's guide also provides objective, practical information about selecting jars, canners, storage, ingredients etc. I now have a few books with fancy, tasty canning recipes, but I always use the USDA's Guide as reference . . .especially when purchasing equipment or creating my own recipes.

There are numerous books and literature that provide more information in a more in-depth format available to the home canner. Virtually all of the most recent processing time information (ie not 3-4 years old) can be found at your local county extension. Skip this book and spend your $ on the Ball Blue Book or Putting Food By (but make sure to use the most recent processing times).

Simply type USDA Complete Guide to Home Canning in any search engine and you will be taken to several pages offering .pdf vesions of the 1st edition. I can't imagine too many things are different. It even has cups and tsp/tbs measurements to make one quart jar at a time. Worth checking out before you spend money on the book.

I received a copy (make that two copies) as a gift, since my family knows how much I put up canned veggies and pickles. While the directions are simple and concise, the organization of this book is the exact opposite. The book is little more than a collection of guides published by the USDA with an index in the back. The small print did not help in the throes of a bushel's worth of veggies either. The lack of more complex recipes was disappointing. All in all, I'd rather have a copy of the Ball Blue Book than this.

I am thoroughly impressed with the layout, "how-to" canning guide and all the additional information provided to both the beginner and learned home canner. A real necessity to your kitchen and 'natural' food preparation process.

As a clinical microbiologist, I am very familiar with the processes described here, but the book is written in such a way that everyone can learn to enjoy how to can food, safely and effectively. This is the only book you'll ever need! As far as I am concerned, this text is from the ultimate authority.

I am happy I bought this book it has alot of useful information concerning altitudes times and temps for jarring a huge selection of specialty food items. It also has quite a nice selection of recipes.

I recommend this book to anyone interested in jarring food products.

The paperback version has multiple errors in the process tables. All tables in Chapter 2 (pages 6-32) and Chapter 4 (pages 5-21) contain nonsense characters. I ordered 14 for distribution to my colleagues in January and they will not be able to use them. I thought I was getting a bargain but the 10.95 per book was a waste. I will return them. First time I have had a real lemon from Amazon.