The Prepper's Canning Guide: Affordably Stockpile a Lifesaving Supply of Nutritious, Delicious, Shelf-Stable Foods Paperback – March 14, 2017
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About the Author
- Publisher : Ulysses Press (March 14, 2017)
- Language : English
- Paperback : 181 pages
- ISBN-10 : 1612436641
- ISBN-13 : 978-1612436647
- Item Weight : 8.8 ounces
- Dimensions : 6 x 0.41 x 9 inches
- Best Sellers Rank: #23,313 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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In addition, the book is full of healthy meals...you don't have to wonder what is in your food when you can it yourself. You will know!
I did see one error in the book on a chili recipe that calls for 4 cups of ground cumin (for 7 quarts), but that is the only thing I noticed that I was disappointed in.
You don't have to be a 'Prepper' to appreciate this canning book!
Top reviews from other countries
But... and it's a big one... I do NOT recommend this book for newbie canners. While her style is folksy and charming, her text has some glaring and obvious errors and downright wrong or out-of-date information. For example, there are a number of recipes that have typos in them that make them hard to follow and confusing (I was able to work through them due to my experience canning similar products). She gives incorrect processing times (her tomato processing times are basically pre-1990's recommendations), and instructs you to sterilize your lids and rings (that ceased to be a recommendation in the 1960's, the current recommendations don't even have you heating them, and you don't have to pre-boil your jars if you're processing more than 10 minutes, only heat them).
She does say that you are responsible for your family's safety, basically obliquely suggesting that it's okay to not follow "official" rules, but I find that unacceptable and irresponsible. You do tend to gain confidence deviating a bit from official recipes as you gain experience and learn the basic rules for safely canning and ratios etc, but some of the information is so egregiously and blatantly contrary to recommendations that it makes it hard to be confident about any of her recipes without meticulously scrutinizing them and comparing them to tested recipes.
So while this book can be a valuable contribution to your canning cookbook shelf, especially if you're looking for ways to use your canned stuff or different ways of spicing things etc, much caution is warranted and should only be used by an experienced canner who has a firm grip on the current recommendations for safe canning and a good grasp of the science behind canning.
Home canned food done like this is much more tasty than you would expect.
If you don’t own a pressure canner and don’t plan to buy one you will likely not find much more than you could find in a regular preserving book like jams, pickles. It is the meals in a jar that make this worthwhile. Easy to read and understand, however, no photos if that matters to you.
Recommend for anyone serious about actually canning.