Foolproof Preserving and Canning: A Guide to Small Batch Jams, Jellies, Pickles, and Condiments

This is the book I've been looking for. I've bought several as a beginner canner, including the often recommended USDA & Ball books. This one improves upon both of those IMO (although I am gladto have those too.)I always learn & retain better if I understand Why. This book is filled with "the why's" of what makes steps and ingredients necessary for safe canning. I also like that they're willing to repeat the canning steps within recipes so you don't have to keep flipping back and forth between your recipe and the intro pages.Finally, I was having trouble finding a good collection of basic / classic recipes, ie just good ole Strawberry Jam as opposed to Strawberry with this or that extra flavors. This book has so many of the classics, as well as the more creative recipes. Really just a great mix of everything I needed, well written and with great pictures!

GREAT pictures...worth a thousand words? Yes. The stages for everything from cabbage sauerkraut to watermelon pickle are shown in clear, beautiful photos. Everything here from jams, jellies to pickles (such as Indian eggplant pickle) to Mediterranean pickled turnips (which are fantastic, I never get enough of those) and preserved lemons the way the Moroccans do them, and an essential ingredient in tagine.Some recipes are short-storage and some are long shelf life. A lot of advice on safety and equipment--however, I still think anyone attempting canning needs to read something like  Ball Complete Book of Home Preserving  which does duplicate some recipes, but has a lot more on canning safety and using various equipment. The USDA also has a good publication available for free "USDA Complete Guide to Home Canning, 2015 revision". Either way, when I find out someone is going to can for the first time, or even if I'm doing it after a long spell of not doing any canning, I review it. Because you can make some terrible mistakes. Garlic, low-acid foods, even tomatoes, need special handling; for example, you add citric acid or lemon to tomatoes as they are not acid enough for hot water or steam canning. Anything low acid (meats, etc) need pressure canning to kill spores which grow in the absence of air (ie your sealed jar.) It's nothing to fool with, and in fact, I won't eat home-canned foods if I don't know the person doing it has learned proper technique.This book focuses on WATER CANNING, not PRESSURE CANNING. So if you are looking for a book to stock your shelves with soups and to preserve venison and other goods, this isn't the book for you. See the Ball Guide instead. However, if you want some very stylish recipes that circle the globe and include some that will wow your friends like roasted tomato lime salsa and figs preserved in syrup, this is a terrific book of recipes and methods.Because pressure canning requires extra equipment and really, doing a good deal of reading, hot water canning is a great place to begin and frankly, if I do canning, I prefer it. We are in a peach growing area and I've done up our peaches in past years--no comparison to commercial canned fruit. A jar makes an amazing dessert and it's hard not to kill off a quart between a few people. They taste that good. I make my own marmalade and a few other things I can't find that I like. It's a lot of fun. This book has recipes I've never seen before but the pictures and clear methodology make it a cinch to branch out.

I haven’t made anything yet- but understand what I need and how to do it! Easy to follow and unique recipe's.

First off, I wanted to say that this book is leagues above most canning books in that America's Test Kitchen explains thoroughly the process of canning, as well as the reasons why the steps are done. That being said, I was surprised at the number of recipes that could not be processed for long term storage, which to me defeats the purpose of the topic of the book: preserving. While I don't think this book is meant to be a comprehensive guide, I was also sad to see a lack of pressure canning recipes.However, I still think this is a great book for both beginner and experienced canners. The material is presented in a clear way, and takes out a lot of the "mystery" behind canning.

Wife liked the canning tips and recipes.

I love the recipes in this book and am planning to make several as soon as fresh produce becomes available in the summer and fall. I trust ATK for their recipes and cooking advice and have made their recipes for years. They're sometimes complicated but usually worth the time and effort.The instructions are easy to follow and as long as you have all the ingredients prepped and ready, trouble free.

I bought this because it was small batch and wanted different ideas. It's beautifully illustrated and very informative. I have been canning 20+ years and wanted something different. I have searched online but have no idea if those recipes are scientifically proven or not. ATK's book gives lots of information and the recipes look amazing. Make sure you grab a PH meter, cheap on amazon with a thermometer and you're ready to stock your pantry and gift cupboard. For those who can't find the low sugar pectin, Bernardin has it. It's the same ingredients. Happy canning!

America's Test has done it again with this great cook book. If you like pickling this is definitely one of the cookbooks to have on your shelves. I've tried many this summer with wonderful results.

ATK really did their homework when putting this book together!Checks off all the things I looked for in a jam recipe:- weighs fruits for more accuracy- uses pectins only when needed- uses sugar, not honey- makes small batches for quicker and more consistent results- uses bottled lemon juice for pH consistency

I have used 7 of the recipes and of the 6 I have tried, all are great. The one issue I have is that the pectin they say *must* be used is not sold in Canada, meaning several of the recipes are out of my reach, until I make a trip stateside to buy some pectin! I am running our of jars!

Love this book worth the price