Review: If you are going to can chicken this is a good book to start with
Rating: 4 out of 5
Date: 05 28, 2013
If you are going to can chicken, this is a good book to start with, although I'd encourage reading and using the USDA National Institute of Food and Agriculture booklet as it's a bit better written than this book. For example the I Can Can Chicken cookbook author forgets to mention using 15 lbs for people living at higher elevations in the cold pack chapter, but remembers to include this information in the hot pack chapter. The author does mention to adjust your pounds of pressure for every 1,000 feet above sea level, if you are using a pressure canner with a guage in the cold pack chapter.The author also states the differences between stock and broth is how one is more watered down than the other. According to the author, broth is more watered down than stock. Traditionally stock is defined as having the solids removed and is watery. Stock should be clear and the ingredients are cooked using cold water that is heated gently. Broth has any remaining solids left behind and is not clear. Stock is usually made from bones while broth is made from meat. I know this is being picky but I wanted to clarify there is a classical difference (readEscoffier to learn more about classical cooking techniquesbetween broth and stock. Perhaps I misunderstood what was written, and if I did I am sorry.The I Can Can Chicken cookbook does offer a friendlier, folksy style of writing which is fun to read. If you are an experienced home canner, this book should serve you well. For novice home canners I stand by my recommendation of using the USDA National Institute of Food and Agriculture booklet for canning meats or anything else.Finally, my mother-in-law who worked as a home economist for the USDA state extension service never, ever canned meat. She bought canned meats at the grocery as she thought it was safer (and probably) easier than home canning meats. She did can vast quantities of produce as she lived on a cattle ranch. Their multi-acre family garden provided plenty of produce to can for later use.My recommendation is to read I Can Can Chicken cookbook for fun, use the USDA guides if you must can meat at home, but I'd personally leave canning meat to industry as industrial canners are better equipped to can meat safely.Recommend with caveats given.