Although Amazon identifies me as the author of this book, I’m really just the editor. The Canning and Preserving Handbook is adapted from the latest edition of the USDA’s classic Complete Guide to Home Canning. My job was to edit the text for clarity and consistency, so that the recipes and other instructions would be easier to read and follow.
The book opens with basic instructions, handsomely illustrated in watercolor, for water-bath and pressure canning. The remaining chapters comprise recipes for canned fruits and vegetables, including tomatoes in various forms, and chutneys, pie fillings, jams, jellies, ketchup, hot sauce, salsas, fermented pickles, vinegar pickles, and relishes. These are the basic recipes from which cookbook writers like me derive processing times for our own canned creations. All that the publisher and I left out are poultry, red meats, seafood, and a home economist’s bizarre invention called Zucchini-Pineapple.
For only $9.95 from Amazon, The Canning and Preserving Handbook comes with a comb binding, hard cover, and a lot of lovely full-page photos. I recommend this book for anyone who would like to keep at hand the USDA’s home-canning recipes, recommendations, and rules, all written in plain, unbureaucratic English. This sturdy, attractive little book would also make a fine gift for a beginning canner.