Here is a previous discussion about it but I don't know if it will be of any help. The book is so recently published I don't think anyone has personal experience with it yet.

Can't tell much about it from the amazon blurbs on it but it sounds as if it is basically bwb and freezing oriented. Only 100 recipes compared to what is available in many other books that are approved. Still BH&G has a good reputation with cookbooks, can't say about canning books.

IMO it's best to stick with the already approved sources for canning recipes.

Dave

Here is a link that might be useful: You Can Can book

Thanks Dave! Until recently, I operated under the assumption that if it was published, it was safe. I can hear you all falling off your chairs laughing right now! ;) I absolutely am not one to tinker with recipes or want to make up my own, so I have no problem following the BBB and NCHFP recipes...but I like to have some variety at the same time. That's why I was interested in this book, because it has some new things I would like to try. I suppose I could always post the recipe before hand to make sure it doesn't have questionable ingredients! Thanks for your help :)

Be sure to check the comments on the book that Linda Lou posted on your other thread - the dilly beans one.

Dave

If you want some incredible ideas for canning fruits, I highly recommend Christine Ferber's book "Mes Confitures". I dream about her Apricot Vanilla jam.

I've borrowed countless books from the library and they all seemed to be slight variations of the same things. Until I saw that one. Wow. I've had the book a week and made 3 recipes and they are amazing.

Mes Confitures is limited to preserves, so while excellent, it is a "niche" book.

My guess is You Can Can is trustworthy, but it's only a guess based on a cursory look at the book. Take a look at the opening pages. See if there's a reference to the USDA and who is credited. Are any authorities mentioned as consultants (i.e people associated with university food safety programs).

One problem I have with several of these new books is I don't think they represent value for the money. The new Williams-Sonoma book The Art of Preserving seems mainly a re-hash of basic recipes available for free from the NCHFP or much less expensively in the Ball Blue Book or the Ball Complete Book of Home Preserving. I think it's pretty typical.

I'm also frustrated with the inability to determine whether some of these books are safe or not. I've sent emails to two of the authors of the Williams-Sonoma book regarding a couple of questionable recipes which contain oil and what seems a high proportion of low-acid ingredients. While both responded and were pleasant, ultimately neither gave me any specific information regarding food safety. My local newspaper, which featured a concerning Eggplant and Tomato Relish (again with oil) from the same book hasn't responded either.

I am well aware that a recipe which superficially appears to be a risk can actually be determined to be safe. But before I slap a lid on a jar I want to be sure.

I think a lot of these publishers are "catching a wave" in terms of the renewed interest in home food preservation. I'm not convinced they're doing the testing some of their recipes require or even that all of their editors are aware of the issues.

Of the most recent books, I'd guess BH&G's is probably one of the more reliable because their previous book was a good one; it just was totally out of date. Still, without evidence I wouldn't bank on it.

Currently I recommend skipping Williams-Sonoma.

Carol

Very well said Carol!! Excellent points. Unfortunately too many of those new to home food preservation tend to focus on these, what you call "niche" books, or new trendy publications.

They need, instead, to focus on the tried and true and tested texts like the BBB, the Ball Complete Book, and So Easy to Preserve. Those $$ spent would would serve them much better.

Dave

I have used the BH&G books for YEARS. There are some nice simple ones for the beginners in their famous Red Checked Cook Book with an entire section of canning as well as freezing. It give a list of the equipment, how to use it with nice safety reminders along the way. There is also a section which lists the types of fruit/veggies, what to look for in purchasing, what is recommended for freezing & canning & what is not. I'm quite sure BH&G has throughly tested their recieps before publishing them. As I said, I've used them for years & am still alive & canning.

I'm quite sure BH&G has throughly tested their recieps before publishing them. As I said, I've used them for years & am still alive & canning.

I would agree with you about their cooking recipes and that may be true of their canning recipes as well. But we have no way of knowing it for sure unless it is so indicated in the book.

Just as cooking recipes and canning recipes are two very different things, kitchen tested recipes and scientifically safety-tested-in-a-lab for long term shelf storage are different processes.

However, using cookbooks, especially older outdated cookbooks for canning instructions isn't generally recommended. They aren't usually kept current with the changing canning guidelines and most of us would prefer to depend on legit testing of the recipes used in canning rather than just relying on luck. ;)

Dave

Testing protocols do change and sometimes reveal issues previous testing did not bring up.

I have a lot of respect for BH&G and their expertise. I certainly would have no problems with the jams and jellies or other high-acid recipes, like pickles which fall within the 50:50 minimum ratio.

However, I personally wouldn't rely upon As I said, I've used them for years & am still alive & canning.

One person's (or family's) experience is too small a sample to be statistically meaningful. Sometimes past experience can turn into a food-poisoning crap shoot. Annie (of Annie's Salsa) has posted previously about a canned pickled mushroom her family had made for years and years with no issues. Until the family reunion picnic where everyone ended up in the hospital.

I'm all for RACC - Risk-Aware Conscious Canning. When inexperienced canners come onto the forum for information, we try to give them safety-oriented, reliable, conservative feedback. What they decide to do with that information is up to them. We're not eating what they can.

Carol