Customer Reviews

Preserving Nature's Bounty

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

 

 

This isn't your grandma's canning! Frances Bissell offers an extensive array of wonderful recipes for preserving produce at its peak of flavor and quality. The small batch recipes, perfect for the time-pressed modern cook, are perfectly organized to ease of use: rather than the standard organization of all jams together, all salsas together, all marmalades together, and so on, Bissell puts all apple recipes in one section, all mango recipes in another, etc. This way, someone with a lot of apples or mangoes or whatever can easily find something great to make with them rather than leafing through page-by-page looking for recipes.

Bissell's canning instructions and equipment list are clear and well-written, and likely to be understood by even a novice. And the recipes? From limoncello (which I'm making just as soon as I can - summer's coming, after all!) to peach melba jam to pickled onions, there's a wonderful selection and something for every taste and preference. Several recipes intended for making special gifts are also included, mincemeat and special jams, all of which sound lovely and just the thing for keeping a bit of the growing season with us as the weather turns and the days shorten.

As a canning enthusiast and hobbyist [...] I am pleased to recommend this book to all, newbies and experienced alike.

I've made several of the recipes from this book and have had success. Many of the recipes are unique and different than what you would find in other canning/preserving cook books. The book is organized by season and offers several different types of recipes for nearly all of the fruits and veggies listed. When I'm in the mood for something on the gourmet side, I turn to this book. I would highly recommend it.

I was very disappointed in this canning recipe book because it mostly had jellies, marmalades, and chutneys. I wanted more homestyle recipes, such as a good spaghetti sauce or apple pie filling. This book has recipes for such things as figs, okra, fennel, artichokes, quinces, persimmons, passion fruit, etc. Nothing I will ever use. Not only that, if there were a food that you had an interest in there may only be 1 recipe for that particular item. There were no more than 2 or 3 recipes at the most for some common foods, like onions and cucumbers. Tomatoes by far had the most recipes, but hardly any I would use.
Very disappointed.