Review: Bad canning directions
Rating: 1 out of 5
Date: 05 29, 2013
One thing that will cause me to write a negative review, is for a cookbook that provides poor canning information. Unfortunately Preserve & Pickle Recipes by Ana Bridge is one of those cookbooks. Bridge uses outdated, and not USDA approved processing methods, in her cookbook.Specifically she writes:"Sterilizing jars and bottles: Wash the well, rinse in hot water and invert to drain. Just before filling, put into a cool oven, 140 degrees C (275 degrees F) Gas Mark 1, to sterilize and become hot so they will not crack when filled. Jars and bottles must be sterilized for all preserves." Note: I spelled out the word degrees as I do not know how to make the degree mark for Amazon posts.I will give the author credit for specifying that all jars need to be sterilized before using. I disagree with her sterilization method as the USDA recommends using a boiling water to sterilize jars.Also, as best as I can tell there are no canning directions on how to process the preserves. The USDA recommends using a water bath canner to sterilize jams, jellies, preserves, etc.Finally, the author tells about how to test for pectin using methylated spirit. I suspect this substance is poisonous and the author should have clearly stated such.I'd give this cookbook a higher rating IF there were appropriate canning directions.Penmouse