The book I'm talking about is:
Ball Complete Book of Home Preserving
400 delicious and creative recipes for today
Edited by Judi Kingry and Lauren Devine
Not everything should be canned. You will notice some recipes call for lemon juice or vinegar to be added to the vegetables. That's because this will adjust the acidity to a safe level. So, depending upon the acidity level of each vegetable, some may be preserved with just a water bath (no pressure canner necessary), some need to be pressure canned, and some can not safely be preserved by either method.
I like this book because it has step by step instructions, something that I very much need and rely upon. So, this book is good for the novice canner as well as the expert. It has many recipes using just the water bath method, some using only pressure canning, and some recipes have an option for both.
In addition to the step-by-step instructions, there is also a section about general canning information, altitude adjustments, produce purchasing guide, and an extensive glossary so you can look up any word you may not know. And the index makes it easy to look up recipes for the fruit or vegetable you have on hand.
If you have a canner or if you are interested in canning (pressure canning or water bath method), I would highly recommend this book.
Can you can? Yes, you can!
Now it's your turn! On the 20th of every month I invite you to join me with a Garden Book Review. Just post your review and link in below. Any garden book, or any book with a gardening influence, is fine. (If you're new, no books on growing illegal substances in the US allowed.)
Thanks for joining in! I'll be visiting your post, and I hope that you will visit each participant, too.