I don't have that book but did check out the sample pages online. I haven't read anything that's out of line with standard practice. Everything in that book is high-acid (4.0 pH or lower so there's plenty of leeway for safety) and her bibliography cites the NCHFP as the standard reference, so it all looks pretty above-board.

I noticed that she's very clear on recommending fresh lemon juice for the high-acid fruit jams but bottled for the pickles, as it's more consistent in acidity. That's a telling point and a good indicator she knows what she's talking about and is careful.

I couldn't see enough of the book to know how different the recipes are. I don't know how many ways one can make strawberry jam, so on that point you may or may not decide it's worth the money.

Nice husband! He's a keeper to do that for you.

Carol

Agree with what Carol said above. While she has no relevant credentials (lists herself as a "freelance recipe tester") the book supposedly only contains acidic recipes for BWB processing. So the only risks would be if some of the recipes didn't call for enough added acid.

But I did notice a couple of the reviews on it from those who claimed to be experienced canners that were basically "nothing new here", "only offers minor changes in standard recipes", and "disappointing results" oriented.

So keeping it would depend on you deciding if the recipes were appealing to you personally and/or not easily available somewhere else.

Personally from what one can review at amazon it appears to be more of what I call a coffee-table book with lots of pretty pictures, glossy pages with big margins and a lot of blank space, and little else of real value for the $$$.

Dave

Thanks, Carol and Dave. In looking through, it doesn't seem to have much to add (but as you said, Dave, pretty pictures and some nice gift tags). I have the current BBB and Small Batch. Any recommendations to add to my library in exchange?

I had Krissoff's book from the library. Picked out a couple recipes to try, as they didn't use box pectin, but green apples which was new to me and I wanted to try it. Tried the plum based on her instructions, and the flavor was fine, but the texture was a little too applesaucy for me--worked great to mix into the squirt's applesauce though.

What type of jams do you like--pectin (and if so specific type?), low-sugar, or old-fashioned cooked type. I find the cookbook varies quite depending on what types you want to do. I've found that I prefer low sugar. I do like my Mes Confitures for the flavor ideas and some techniques, but generally adapt them to a pectin based with lower sugar.

My only experience with jams has been grape jam from our concord grapes and strawberry-rhubarb jam from our garden. I've been thinking that it would be good to use less sugar and add pectin. My last batch of grape jam didn't hold the set so well. Just thinking of branching out to some more interesting recipes as I get more experience. Mes Confitures seems to be mentioned frequently. I think I'll check it out. Right now I would love to find an interesting savory tomato jam to use with the last of my tomatoes.

Joy of Pickling by Ziedrich and Putting Food By, 5th edition for starters. If jams and jellies are you thing then look at Ziedrich's Joy of Jams and Jellies and Other Sweet Preserves.

Dave

I agree that either or both of Ziedrich's books are best buys. All you need to know about pickling and/sweet preserves.

For jams I also recommend Gourmet Preserves by Madelaine Bullwinkel. She does use commercial pectin when necessary but often only a tablespoon or so from the package to enhance the natural pectin in the fruit. It's one of the few books I've seen with truly unique recipes. And delicious. Her raspberry currant preserves and spiced blueberry preserves are to die for. I do have to admit her recipes are often extra work but the results justify the effort.

Carol

Don't know what the USDA Complete is - the Canning and Preserving Handbook? That's pretty basic, same info as NCHFP site - I ordered it for my sister, who then found her DH was being transferred to Japan. If the company changes plans I'll give it to her for Xmas (already gave her my BBB).

I was going to suggest Linda Ziedrich's books but Dave beat me to it. The Ball Complete, Small Batch, and her 2 books are the ones I refer to all the time, though I also own Putting Food by and the old Farm Journal canning book.

Let me know if you find a good tomato jam - I've been looking for one that isn't sweet. I liked Harry and David's - I think they called it a relish but it was more of a jam, had pectin.

The Jamlady cookbook might be an interesting one

Currently have Joy of Jams from the library and am finding it very interesting. I would go with it over Mes Confitures for starters--the extra info in there is great and it is on my Christmas wish list. But, both are not necessarily low-sugar cookbooks. Did look up tomatoes since you mentioned that, and there is a tomato marmalade with spices. Some sugar too, but maybe someone else on here knows the overall flavor--sweet or savory?

Oh, I forgot Fancy Pantry by Helen Witty! I don't own it, but have seen it mentioned (in glowing terms) here.

Wow! Thanks all for all the great recommendations!
The complete title is USDA Complete Guide to Home Canning and Preserving. It does seem to be a compilation of the recipes that I find on the NCHFP site, but a lot easier than looking up and printing out (and losing) them.
I now have a great wish list that should help my family in deciding what to give me as gifts.
Janet Greene, et al - Putting Food By
Linda Zeidrich - Joy of Pickling
Joy of Jams Jellies and Other Sweet Preserves
Madelaine Bullwinkel - Gourmet Preserves
Beverly Schoonmaker Alfeld - Jamlady Cookbook
Nichols & Larson - Farm Journal's Freezing and Canning Cookbook
Christine Ferber - Mes Confitures

With so many great choices it's hard to pick just one!
Thanks again for all your suggestions. I'm going to be drooling over these through the winter and planning the garden and calendar around my choices. What to plant, when to go PYO, etc. Maybe even plan an outdoor kitchen so I won't miss all of these beautiful summer and autumn days.

Defining your canning (and gardening) focus will help you narrow down the list.

For example - do you grow lots of fruits or have access to lots of free/cheap fruit sources?

Or are you primarily a vegetable gardener? What vegetables?

Do you pressure can or only do BWB canning?

Is your diet heavy in jams and jellies or only use the occasional jar?

Do you and your family like unusual aka "fancy" foods or eat primarily basic standard foods?

Do you eat a lot of pickled products?

Dave

Do be aware that the Farm Journal Freezing and Canning Cookbook is "vintage." The latest revised edition is 1978.

While I love my copy and would never Goodwill it, the canning recipes have to be approached with a certain caution given the changes since then. I use many recipes from that book, but I don't think it's for the novice canner.

Putting Food By is an excellent resource but is available in multiple editions, so be sure you get the most recent, the 2010.

Mes Confitures is a beautiful "inspiration" book but of the group it is the only one that does not follow standard American/Canadian canning practices, so something to be aware of.

For general canning the Canadian Living Complete Preserving Book is another interesting possibility. All their recipes have been developed and tested according to USDA standards.

Carol

There are just the two of us, although we supply a lot of things to our DD and family. We only grow rhubarb, strawberries, golden raspberries, muskmelons and concord grapes. Two blueberry bushes still have a few years to go before producing much. We enjoy going to our local organic PYO when we remember what season it is and can spare the time away from the garden. Our entire 25' x 70' backyard has slowly developed into many vegetable garden beds, both raised and in ground. We are not meat-eaters, although DH does enjoy chicken and turkey when we can get a good price on organic fowl. Hard to get "safe" fish very often, so might consider doing more than freezing since our one upright freezer is always packed to the max. We only eat the occasional jar of jelly or jam (and only because that's what I have made). We're not into fancy foods, but I love to use basic ingredients to explore ethnic delights. (Having difficulty coming up with things to do with all our eggplant this year). Just learning about fermenting reading about it here. So far have only done sauerkraut and 14 day pickles. So much to learn. So much to read. So much to do.

Thanks, Carol, for the head's up! I don't exactly consider myself a novice anymore since I have reached the stage where I know and accept the things I do not know. Took about 6 years to get to that point, and I'm still learning, but think I have learned enough to know what I have to watch out for and what to check on before using. Thanks to all of you who are willing to explain over and over and over and hold our hands through the learning process. I don't know what I would have done without all your help.

Well, if you run across the Farm Journal book at a yard sale, do grab it. Of course it's going to reflect country cuisine of an earlier time, but in addition to some wonderful pickles and relishes, there's a great section on freezing and special formulas for such things as freezer-resistant yeast doughs. Very handy for the bakers among us.

Since several of us have our own copies, we can always check a recipe for you if there are questions.

Carol

Thanks, Carol. Sounds like I would really enjoy the Farm Journal, and it's great to know I have experts to turn to when there's a question.

I've also seen mention of "So Easy to Preserve" - University of Georgia. Is that a good one to get or does it duplicate the Ball Complete and the USDA books?

It basically duplicates NCHFP. Includes a few more recipes and more general details and explanations in an easier to find format.

Dave

Thanks, Dave. Sounds like I'll be returning the USDA Complete Guide to Home Canning and Preserving and exchanging it for So Easy to Preserve. The lack of index and the way things are set up makes it very difficult to find things.

I have a copy of So Easy to Preserve and like it because I prefer print for the kitchen. It's just nice to be able to refer to a book, but that's my orientation.

The USDA guide is available online and can be downloaded by chapter or section so unless you really wanted it all "right there" it's easier to go with the online version where it's searchable.

Carol