Completely revised and updated, this classic is better than ever. Readers will find the basics along with the latest in home preservation techniques, 300 recipes, all new illustrations, nutritional charts, conversion tables, lists of selected fruit and vegetable varieties, and the most up-to-date information on home food safety.
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Most Helpful Customer Reviews
20 of 23 people found the following review helpful:
1.0 out of 5 stars
not accurate should not be used,
By A Customer
This review is from: Stocking Up III: The All-New Edition of America's Classic Preserving Guide (Hardcover)
I've been canning by water bath method for 30 years and not killed anyone in my family, infact the whole family canned by this method. I brought your book to bring myself up to date and tried some of your recipes and followed your timing and and all the foods went bad. This year I went back to the old book and so far everything is fine. I know some things have changed over time but find your book unreliable.
9 of 10 people found the following review helpful:
4.0 out of 5 stars
This is the first book I recommend to my reader's.,
By A Customer
This review is from: Stocking Up III: The All-New Edition of America's Classic Preserving Guide (Hardcover)
Stocking Up III is a concise guide for the beginning to experienced home food preserver. All methods are discussed, some in detail. One caution: the canning and pressure canning times need updating.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
An invaluable reference for gardeners who love to cook!,
By Outdoors Woman "Lillith" (Belchertown, Massachusetts) - See all my reviews
This review is from: Stocking Up III: The All-New Edition of America's Classic Preserving Guide (Hardcover)
Stocking Up is a thorough and practical guide to preserving AND cooking. It gives useful recommendations for the best preserving methods for specific foods, with step-by-step directions. Moreover, it gives many imaginative recipes for dealing with seasonal garden surpluses. Why not combine all those fresh ingredients into a hearty soup or main dish (to be savored on a cold January evening) rather than freeze them separately? I would rank this as comparable to the classic Putting Food By.
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