Review: NOT WHAT I THOUGHT
Rating: 1 out of 5
Date: 11 15, 2013
It's been awhile since I've canned anything, so long in fact that I've lost my Ball book. No, I'm not being risque. The Ball book describes canning for any novice, but also includes recipes for jams, jellies, syrups and tells idiots like me that salt should be added to veggies when canned, tells how much, tells the headspace for each fruit and veggie and even gives instructions for canning meats.When we raised rabbits I actually canned them, once. Once. Canning made the meat stringy. Never again.This book tells what you need to can and describes the process of canning, then stops. Sure, it tells you that a pressure canner must be used for non-acid foods, but there's not even a time chart to tell you how long quarts of green beans should be cooked after the pressure is built up.That means this book, in my opinion, is a waste of money.Even in our small town you can register with the public library, scan their holdings on your PC and check out e-books for your Kindle. If you're new to canning, take that route instead of using this book. The Ball book has recipes that will keep you busy from the first spring peas or asparagus to the last winter squash. I seem to remember a nice recipe for praline ice cream topping, canned in wide mouth half pint jars.It's something you won't find in this book.Yum!