If you buy only one book on home canning/preserving, this is the one! I checked out every book at the local library; browsed bookstores and website publications. The recipes are great...love the variations for using the minimum of sugar for canning fruits etc. Instructions on canning/preserving are very clear and precise. Side notes on the recipes tell you why a particular technique is best and how it actually works. Much more than a "pickle, jam and vegetable" book. You can preserve all kinds of meats too! Goose, Duck, Game Birds, Roast Beef, Fish Clams...just to name a few. The only difficult part is deciding what to cook LOL!

I LOVE this book!!! Lots of beautiful photos to inspire you, plus plenty of variety throughout. Recipes are mostly for high-acid foods (water-bath canning) with very few for pressure canners, but that's OK with me. Love the variety of relish and salsa recipes, as everyone has different preferences. Would buy this book for anyone interested in home canning, especially one who enjoys being creative.

This is my primary book for canning - started off not knowing anything about canning, this book got me on the right track quickly with delicious results.

It's a great book for canning and the fundamentals of pressure cooking but I would of like more pressure canning recipes.

This is a very nice book with a lot of recipes in different categories. There's not a lot of 'how to' for beginners, but I would recommend this book.

I have an orange tree and was looking for plain old orange marmalade, and it didn't actually have that (!) although it does have a recipe for orange marmalade using blood oranges. However, it certainly gave me options for the oranges from my tree with recipes for orange slices in honey and orange slices in cointreau and ALL sorts of other interesting stuff. It also has a section with tips and canning, water bath procedures.

I owned this book in an older version but the newer one is even better.

This is a great guide to get you started, but also has great recipes and ideas for experienced preservers!

This was a great book on giving tips and ideas for canning and preserving. Some things I had never thought of. Some things I had thought of but never knew exactly how to do them. Excellent!

I canned some when I was a boy with my mom in Montana, and knew how the process basically worked, so when I started canning for Christmas gifts, I had a good sense of what to do. This book added to my knowledge and helped me understand the principals of canning, and gave me lots of great ideas for gifts. So far I have tried the recipes for dill and sweet pickles, strawberry jam, peach jam, apple pie in a jar, and some others. The jam recipes have a ton of sugar in them, and I have reduced the sugar by a cup and it still works. Sometimes they don't set, and I have not figured out why, but I think it has to do with dissolving the pectin before heating it to boiling point. It is sort of a trial and error process with canning jams and jellies. But this book has lots of troubleshooting tips that I like The tips enabled me to solve some of my issues with the recipes. I added boysenberries and raspberries to the strawberry jam to make a three berry jam that was out of this world! The Bread and Butter chunks have too much tumeric in them I think.

It is a great beginner book, but it would help to have a little experience before you dive in. You don't need all of the professional canning materials to do this, you can use a big soup pot from your kitchen and tongs to pull out the hot jars. That works well.

I'm putting together a business plan for my new restaurant and I wanted to stock up on samples of all of my sauces, glazes, and soups..etc.
I decided to Can them and this was the first book I came across on Amazon and it is like Canning for dummies...only better.
There is everything in this book you will need to "properly" Can your goods. This book is mixture of creative recipe ideas and the Real science of canning (I never knew it involved so much).
This is a Must Have if you ever plan on Canning anything.
Be warned....once you start, you can't stop.
Enjoy

This is a great book for beginners. It has a lot of good pictures and instructions. I was a little disappointed because I was looking for new recipes. Sadly, there were not many that I had not already seen. But I have been canning for almost 40 years. It really did not have much more that the "Blue Book" that most of us have used for years.

If all you want to can are fruit and pickles, this book is great. However, the section on low-acid (pressure) canning (which is what I was most interested in) is almost non-existant. For the price, I expected a lot more. If you want a good, comprehensive book, the Ball Blue book is far better.

this book has the basics along with recipes for the more advanced canner.
It is a very useful book with alot of information.

This is an excellent book which is full of useful information for the beginner and the experienced.

I haev the first Ball Canning guide ... frayed and well used over the last 40+ years. The original cost me $.50 ... this updated version was well worth the investment. Many of the original recipes are still included in the update, and while I won't use many of the newer ones, I'm glad to see so many modern issues being addressed.

This is an excellent book for both beginners and experienced canners. I did some canning several years ago and this year was looking for apple recipes as we had an overabundance of them. Found several that I have tried from jam that called "Mom's Apple Pie in a Jar" to regular applesauce.

My only objection is that the Apple Pie Filling recipe is put up in pints and it doesn't tell you that you need 2 pints of the filling to make an acual pie.

As a gross amateur in the realms of preserving food I would have to say that this is the easiest, most complete book on preservation that I've read. The recipes look great, they're all made simple to understand and the several items that I have made have come out wonderfully

I got this book about three weeks ago, having never canned or preserved, and I was completely impressed. Using the recipes inside, I've made pickled ocra, green beans, brandied cherries, sweet asparagus, and the hands down best pickle relish I've ever had in my life. It has hundreds of recipes, and they are all wonderful. If you're into fruit preserves or jams, sweet or dill pickles, slasas, relishes, chutneys, condiments, you name it, there are dozens of recipes of each type of food. I'll be tackling some home made wine and cranberry mustard next week. The first batches of pickles I made were with utensils I already had on hand. All you need is the mason jars if you have a well stocked kitchen. I've sense bought some bottle clamps to get the jars out of the hot water, but that's about it.

Here are the pros:
*) Thorough discussion of the steps of preserving.
*) Discussion on foodborne illness and how to kill it through preserving.
*) A look at high acid versus low acid canning.
*) A handy guide of produce weight and volume (for example, one pound of cherries equals 2 1/2 cups of cherries, so you know exactly what to get at the store).
*) Amazing, easy recipes for all levels of skill and tastes.
*) Dozens of variations on recipes (not just one type of cucumber pickle, but several!)

Buy this book if you're thinking of starting or even an old time pro. It's great fun, and it can produce pickles, ketchups, and preserves where you controll all the ingredients (and can even go organic!).

Four hundred recipes for modern canners and preservers are packed into a book branded with the Ball canning label for added impact: Ball made much of the home canning equipment for decades and this book packs in user-friendly recipes for novices and experienced canners, pairing a problem solver directory with tips on canning salsas, condiments, fruits, spreads and pickles. If there's only one book to obtain on the topic, the general-interest collection will find Ball Complete Book of Home Preserving the item of choice.

I bought this book to give me some more recipes for canning. The recipes in this book are great. There are so many that it's easy to please everyone.

Just received this a few weeks ago. Looks interesting with LOTS and LOTS of great recipes. Can't wait to try some out. There are MANY I want to give a try to for me and my family.

One of the best and most easiest canning books I have ever owned. Very simple instructions that were easy to follow; needless to say I am a beginning canner that has only done pickles, hot peppers and venison. I will be planting and canning a lot more in the future; the most easiest and one of the favorites of all is the baby carrots; don't need to get dirty just buy them at the store, all of the work is basicaly done for you!

Excellent book. I want to use it for creating food gifts along with my Jazzy Jars!
Thanks so much.
G. Brock

I have the Ball Blue book, but this book is a must-have as well. It has great details about the basics, plus several very unique recipes for different preserves. Highly recommended! Would be a great gift for the home-preserver.

I have always believed that I could do anything with a little learning. This book re-inforced what I have already done and gave me several new things that I was unaware of PLUS many many recipes for things I am most anxious to try.

I am a new canner and I love this book. I did know a little about canning but this is my first year doing it by myself. I like the produce purchase guide in the back of the book and also the trouble shooting guide. The produce purchase guide shows you approx how many fruits and/or veggies to a pound so that if a recipe calls for something by pounds in lieu of cups it's there for you if you don't own a scale.

I have a basic garden, nothing fancy. I have done the tomato juice, Simple "House" Salsa and Peach Salsa from this book and they are all wonderful. I do like the step by step instructions since I am new at this. It maybe a little repetitive for the experienced canner but I liked it.

Hope you enjoy.