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Complete Guide to Home Canning and Preserving Paperback – September 12, 2008


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Product Details

  • Paperback: 156 pages
  • Publisher: BN Publishing (September 12, 2008)
  • Language: English
  • ISBN-10: 9650060421
  • ISBN-13: 978-9650060428
  • Product Dimensions: 9.1 x 6.1 x 0.5 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (64 customer reviews)
  • Amazon Best Sellers Rank: #1,025,028 in Books (See Top 100 in Books)

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Customer Reviews

This book has so much really great info in it.
DrKay
Sorry to be picky, but the print quality of this book is horrible.
Deb Duck
I liked it so much I bought a copy for my sister.
Lisa

Most Helpful Customer Reviews

220 of 224 people found the following review helpful By ca spinelli on January 21, 2000
Format: Paperback
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.
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165 of 169 people found the following review helpful By edunn on January 10, 2000
Format: Paperback
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.
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69 of 73 people found the following review helpful By Anna Seagreen on June 28, 2010
Format: Paperback Verified Purchase
This USDA publication has been updated in 2009 and the one for sale was published 1994. After the fact, I received UDSA, NIFA, Agriculture Information Bulletin No. 539 listing significant changes in every one of the seven sections pertaining to food safety &/or quality. This rendered the entire book unfit to use as a researched based reference. Knowing that the version I was purchasing was the 1994 version, and I did not realize the differences until after the book arrived, I ended up throwing out the book because I did not feel it was safe to even sell it at a yard sale. I have since acquired the 2009 version of the same book through my local County Extension Service Office.
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37 of 40 people found the following review helpful By Heather F on February 10, 2010
Format: Paperback Verified Purchase
By the Publishing Date (2008), I assumed that this was a newer edition. I wasn't expecting a reprint of the 1994 USDA Bulletin #539 - 14 years older than the Publishing Date. This should be made clear in the book's information.
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19 of 19 people found the following review helpful By Mandy on May 2, 2009
Format: Paperback
This book was just what I was looking for. Not only does it have great recipes, but also more detailed information for first time canners than any of the other canning books!
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22 of 23 people found the following review helpful By ca spinelli on January 21, 2000
Format: Paperback
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.
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14 of 14 people found the following review helpful By A. Bridges on August 18, 2008
Format: Paperback
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.
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60 of 74 people found the following review helpful By Neil Simolke on December 10, 2002
Format: Paperback
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).
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