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Farm Journal's Freezing and Canning Cookbook: Prized Recipes from the Farms of America Hardcover – July, 1978


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Product Details

  • Hardcover: 349 pages
  • Publisher: Doubleday; Revised edition (July 1978)
  • Language: English
  • ISBN-10: 0385134444
  • ISBN-13: 978-0385134446
  • Product Dimensions: 8.2 x 5.6 x 1.3 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #85,493 in Books (See Top 100 in Books)

Customer Reviews

I have had this book for over 35 years.
Becky Allen
I have 93-dozen jars and at the end of the season all of them are full and with the instructions in this book, my failure rate has been extremely low.
Cheryl A. Gibson
It's a definitive reference book for me.
Deborah J. Mitchell

Most Helpful Customer Reviews

34 of 34 people found the following review helpful By N. McKelvey on July 9, 2002
Format: Hardcover
For 25 or more years I have been using this book, but last fall, while moving from Texas to NM the moving van was stolen with all our belongings stolen with it. 43 years of marriage gone. Now it's time to start my canning again and I needed my favorite book. No matter how many books I have purchased none compare with this one. Days of searching the net and now I can again enjoy my days in the kitchen.
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26 of 26 people found the following review helpful By Cheryl A. Gibson on August 10, 2005
Format: Hardcover
I have been using this book for 27 years and mine is just falling apart from all the use. I have 93-dozen jars and at the end of the season all of them are full and with the instructions in this book, my failure rate has been extremely low.
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21 of 21 people found the following review helpful By A Customer on March 25, 1999
Format: Hardcover
I have owned this book for over 25 years. I love it. The section on Pickles, Relishes and Sauekraut has been my long time favorite. Today, I was searching Amazon.com to see if this book had been revised.
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8 of 8 people found the following review helpful By A Customer on August 26, 1999
Format: Mass Market Paperback
I have used this book over 20 years for canning and freezing recipes. I especially enjoy that the book includes many vegetables and fruits that are not usually found in the newer books on the same subject. During the peak season, this book literally becomes my "bible".
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6 of 6 people found the following review helpful By Jodie Chessor on June 23, 2012
Format: Hardcover
A few years ago, I really got into canning. I went out and got myself the Ball Complete Canning Book and it was fine, but it always seemed like I was missing a lot of information. All of those recipes were talking about small batches of things. I needed something that gave me lots of recipes that used lots of produce. That's when my mom handed me this book. Not only is the best damn pepper relish recipe ever inside these covers, but a wealth of canning, freezing and preserving information to boot. These are the canning recipes your grandma made. And every method of preserving food is here, too. I have used the revolutionary method that this book holds for making sauerkraut several times with great success. But it even has the old way too. And instructions for large batches and small batches. You wanna make pickles? Not only is there every kind of pickle recipe in the world in here but also different methods for curing, brining or quick processing.
I feel like I am harping a lot on the canning section, but I want to say that the freezing section is just as in depth. One of the best stuffed zucchini recipes is in here and how to freeze it. Sauces, make ahead meals, meats, vegetables, soups, and stews they are all in here and directions on how to freeze properly.
There are also parts of this book I haven't even read yet! There is a pretty in depth section on curing and smoking meats, using dairy and making butter, homemade bread, pressure canning, cakes and pies, jams, fruits and even ketchup.
If you were ever going to just buy one book on how to preserve your garden's harvest, this should be it.
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6 of 6 people found the following review helpful By Deborah J. Mitchell on August 4, 2000
Format: Mass Market Paperback
I first found this book in a library over 25 years ago. I was amazed when the book store said they could order it. Since then it has become stained and the back is broken, but I always return to it. It's a definitive reference book for me. As many times as I have bought canning books since then, they always fall short of this book. The only thing I adjust is the amount of sugar in some of the recipes. If you can find it, buy it. And if you are tempted to lend it, I suggest you lend photocopied pages instead. I had quite a tussle getting it back from my best friend.
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5 of 5 people found the following review helpful By Lisa A. D. Tyler on August 30, 2007
Format: Hardcover Verified Purchase
I have my mothers' old copy of this book she gave me about 25 years ago. Now she misses it so I bought her the updated copy on Amazon last year. There is not another canning/freezing book that holds a candle to this. Easy and fun to read, with the simplest and most concise instructions-you can't beat it. Tons of great recipes- I treasure this one.
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3 of 3 people found the following review helpful By oldgal on January 6, 2012
Format: Hardcover Verified Purchase
I first bought this book in 1973 and used it forever. A number of years ago I lost it and have missed it since. In the pickle section there is a recipie for sweet gherkins that everyone who has tasted them remarks that they are the best they have ever had. The recipie is sort of a pain since I usually end up boiling the syrup over on a freshly cleaned stove, at least once, but it is well worth the mess to have those little gems in my pantry. My adult children remember them from their child hood and still ask about them.

I read this book from cover to cover for years, tried most of the recipies, and found many family favorites. I may even begin to grow vegetables, again!
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