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| Authors: Judi Kingry, Lauren Devine
Publisher: Robert Rose
List Price: $22.95
Buy New: $15.61
You Save: $7.34 (32%)
Rating:  48 reviews
Media: Paperback
Pages: 448
Number Of Items: 1
Shipping Weight (lbs): 2.1
Dimensions (in): 9.9 x 7 x 1.2
ISBN: 0778801314
Dewey Decimal Number: 641
EAN: 9780778801313
ASIN: 0778801314
Availability: Usually ships in 24 hours
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| Customer Reviews:
Showing reviews 6-10 of 10
 Home preserving September 12, 2008
Working Man (East Coast)
1 out of 2 found this review helpful
Lots of recipes but basic in nature. Good for the novice and the intermediate canner. Well worth the shelf space.
 Lacking in No-Sugar/Low-Sugar Recipes/Alternatives September 10, 2008
Lariah (Pittsburgh, PA)
The book is very good, but I had hoped there would be some options for using low/no-sugar pectin for jams. All of the recipes are for regular sugar, ex. for the freezer jams where it says you can substitute Splenda. Other than that, this is a nice guide for canning and I like that is focuses on the Hot Water Bath Processing, as I don't do any Pressure Canning. Recipes are unique and inspiring.
 Preserving fool September 3, 2008
Matthew J. Athas (Maine, USA)
1 out of 1 found this review helpful
BALL Complete Book of Home PreservingI bought this book so I could learn the old art of preserving. I live in Maine and most of my neighbors have small farms and blueberry fields, so they offer me fresh fruits and vegetables all summer long, but I want to preserve them for those long, cold Maine winter nights.Hehehehehe. This book helped me preserve over 20 different fruits and vegetables and I love it. I now have most of my Xmas gifts all done.
Useful September 2, 2008
History Professor
It has a lot of interesting ideas, though obviously many of them are variations on the same thing. Pictures would make the book nicer, though I guess they are not as necessary as they would be in a normal cookbook.
Fantastic book good recipes September 2, 2008
Stephanie Manley (Eau Claire, MI)
2 out of 2 found this review helpful
This is my first book on just canning, and I must say I am very impressed. The recipes are easy to read, clear, and best of all the recipes turn out well. From this book so far I have made, peach butter, blueberry jam, garlic butter, Oktoberfest mustard, marina sauce, and put up crushed tomatoes. I have also used their recipe for fermented dill pickles and they are quite good. All of my attempts have turned out well, and jars sealed when I used their directions. There is one drawback, many of these recipes are available online on their website.
I really feel this is a terrific book to add to your library. The recipes are simple to read, and best of all they seem to be tried and true and they work well. I would definately buy this book if you are looking for a guide to canning, and I would visit their website if you just want to check out new recipes.
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