Packed with a lot of info
My husband bought me this book (it's almost like a magazine) for my birthday.I really like the layout and detailed instructions. I like how this book breaks down the jam/jelly/preserves section into different types of pection such as liquid/ regular/no sugar added pectins. It doesn't just cover the usual jam/jelly/preserves, it also covers the usually high acid foods such as tomatoes and fruit. But more importantly for me, it covers low acid foods (for pressure canning), something that isn't always in a canning book. There is a decent amount of recipes for low acid foods in this book and it covers things like meat, fish, veggies and dry beans. It also has fruit/veggie/meat drying instructions which I'm thinking of trying at some point when I get a dehydrator. It also has instructions for making gifts in canning jars (such as dry mix to make chocolate chip cookies). This is so far the best reasource for preserving that I have found so far.
Click to Editorial Reviews
No comments:
Post a Comment