I liked the book as I am learning to can more than just tomatoes as I made different jams so I wanted to can them rather than freeze.
Loved it..

I am new to canning and preserving. I found this information online but wanted the book so I could keep it handing when I'm in the kitchen working and not have to print a bunch of stuff out from the computer. There is a ton of good information in this book but I do find it easier to find what I'm looking for on the website. However, I would recommend this guide to anyone looking for a comprehensive guide to canning, pickling, freezing, as well as making jams/jellies.

I bought this book along with the Ball Big Book of Home Preserving. If you want to pressure can, this book is much better than the Ball book, which deals mostly with processing food in a boiling water bath. I do agree with those who have said that the format is a bit confusing, but this is a government publication, so what would you expect.

The main problem I have with both of these publications is that the yield for the recipes is so far off it was ridiculous. I did the meatless spaghetti sauce from this publication - I can't believe that 30 pounds of tomatoes only yields 5 pints of sauce. I think the book said 9. Learn from my mistake and save yourself lots and lots of time - can your tomatoes whole and then use them later on down the line to make your own sauce. That way you won't feel like you've wasted your whole day.

Most of the information given in the book is very basic which would be helpful to first timer canners. Most, if not all, of the information is public domain and is available online through the USDA. The one thing this book does offer is a concise compendium of canning information in print. This is very useful if you get stuck while trying to finish a canning project and you need information fast and don't have time to search online for it. You can quickly thumb through the well laid out sections to find the information you need. This is good for people who need to read and "digest" the canning information in print form. I am one of those which is why I buy cookbooks to help read and process cooking information.

For a variety of recipes, ones that are perhaps less basic, try the Ball Blue Book of canning. The Ball book gives current canning information and a variety of recipes that have been researched and documented to meet current canning standards.

We are planning to use this product a lot this summer for canning fresh veggies from the garden which will help on the cost of our grocery bills. We are happy we purchased it.

As a first time canner, I needed a guide that I could trust. This book helped a great deal.

1999 publication/revision date is getting too old given the USDA 2004 and 2006 revised guidelines that are not addressed in this edition. This book needs to be updated for safety purposes and should be used with care. Those new to canning would be better served by either of the updated Ball publications or reviewing the current guidelines published by NCHFP (National Center for Home Food Preservation) available online.

These are a gift so I have not read them but home they tell a beginner how to can.

My garden has been producing fruit and vegetables more this year than it has in years past. I decided to bottle as much as I could and wanted to be sure I was doing things correctly. I purchased this book and it was delivered within the time frame it promised. The book provided me the confidence to continue on, which was what I was wanting to hear.

This book teaches on all levels of food preservation and is very clear on the toxic aspects of home canning if these rules are not followed. This 2nd edition is published in 1999, after USDA testing in 1987 about doubled the processing times for tomatoes. This book contains a good sampling of all kinds of food preservation recipes. I'm very happy to be able to add this to my library.

This is your Government..... This is your Government writing a cookbook.
This reads as easily as the state budget. Yuck. Save your money. Buy the Ball book

Lorri

I did find some loss recipes that I used over 40 years ago. My family missed eating them and they were delighted when I sent them some of the canned food. I discovered that I will need to can more because what I sent didn't last them two weeks. I sent them all 2 pints of corn relish. Most of 42 pints I canned a month ago is gone.

Simply type USDA Complete Guide to Home Canning in any search engine and you will be taken to several pages offering .pdf vesions of the 1st edition. I can't imagine too many things are different. It even has cups and tsp/tbs measurements to make one quart jar at a time. Worth checking out before you spend money on the book.

This is a good book for anyone wanting to can or preserve food. I recieved my order very fast time...great service!

This book contains everything you could possibly ever want to know about canning. It's great for a beginner or someone more experiened. A must-have for any canner!

As a clinical microbiologist, I am very familiar with the processes described here, but the book is written in such a way that everyone can learn to enjoy how to can food, safely and effectively. This is the only book you'll ever need! As far as I am concerned, this text is from the ultimate authority.

very eaasy to read book on canning many items. I found this very useful in my kitchen, and have used several recipes from it.

A few years ago I came across the first edition of USDA's "Complete Guide to Home Canning and Preserving" in a second-hand bookshop. At the time I had zero experience with canning or preserving -- both of which seemed, to me, to be akin to alchemy. The USDA's guide contained all the information I need to get started, and answered many of my questions about the process, the 'science' and my options (such as added pectin vs. no added pectin in jams) I recently acquired this edition of the USDA's guide. It has all the strengths of the first guide, with a few changes to better suit most modern kitchens. Most notably is the listing of measurements using cups and spoons; as opposed to the weight measurements used in the first book. The USDA's guide also provides objective, practical information about selecting jars, canners, storage, ingredients etc. I now have a few books with fancy, tasty canning recipes, but I always use the USDA's Guide as reference . . .especially when purchasing equipment or creating my own recipes.