Download PDF , by Rockridge Press Will Budiaman
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, by Rockridge Press Will Budiaman
Download PDF , by Rockridge Press Will Budiaman
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Product details
File Size: 10695 KB
Print Length: 166 pages
Simultaneous Device Usage: Unlimited
Publisher: Rockridge Press (June 16, 2013)
Publication Date: June 16, 2013
Sold by: Amazon Digital Services LLC
Language: English
ISBN-10: 1623151848
ISBN-13: 978-1623151843
ASIN: B00DG90R00
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Amazon Best Sellers Rank:
#113,591 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I like the simplicity of the recipes, which are great for a beginner. The problem is that this is the most poorly edited book I have ever seen. I have tried 2 recipes so far, and both have had errors.The Cherry Preserves recipe lists vanilla in the ingredient list, but nowhere in the directions does it tell you where to add it!In the Pickled Green Beans recipe, there is no sugar listed in the ingredient list, but in the directions, it reads to boil the vinegar and water until the salt and sugar dissolve. Should I have added sugar or not?I saw another reviewer who mentioned this problem, but ordered the book anyway because overall, the reviews were so great. When you are a beginner, the last thing you want is to find an error once you have started cooking. I had to consult other recipes online just to decide what to do next.
What to do with all the tomatoes? A vast amount of leftovers from a friend's organic garden this summer had me considering canning. Canning has always made me think of the great Depression or grandmothers or people with way more time than I have doing very dangerous things to create food in bottles. But this book gives a great intro and keeps things very simple and concise, because, you do not want anything to go wrong after all that effort. Each recipe is like starting over from the beginning, which I find not only helpful but safe. A good book to have around for the late summer and autumn. I will may need a bit more gumption to try the meats and chilies. But the directions and recipes are all here, for the faint of heart to the brave.
I made a soup out of this book,.. No times given for pints, only quarts. The book is black and white! I didnt expect that.... Who prints photos of colorful food in black and white?
I'm just beginning my canning journey after harvesting too many early spring vegetables from our garden and feeling overwhelmed about the summer harvest. This book was clear and concise with tons of helpful hints and nice recipies. Between this book and google, I am set. Made 14 jars of water bath pickles and purchased my first pressure canner, following advice from this book. I really feel it is a great tool for the wannabe canning genius!
After growing up with my Mom and Grandmother canning every summer,(mostly what was grown in their own gardens) I have always been a fan of various canned foods and consider it almost an essential for some items, particularly pickles. I never knew how to can very well and kind of drifted away from the idea over the years, but this guide not only revived my interest in canning foods, it makes it simple and easy to do myself and I don't even have to call Mom for help! Not only does this book cover that basics and essentials, it also goes through different processes like water bath canning and pressure canning in detail for various foods like jams, vegetables, etc. Not only that, it has some truly excellent recipes, a number of them for my favorite: pickles. The jams and jellies are also useful to have and are something I will use again and again. I also liked the chapter on canning meats and seafood, as that was something I had never even considered until reading about. Overall I found this book to be very useful and easy to use and something I will refer to again and again as time goes by.
I like this book it was very helpful. I learned some new things like how to pick produce. I use to just check for ripeness. But now I check for cuts and holes also. The book was easy to read. It gave helpful tips for beginners. I was actually going to get the stuff for canning from a flea market. But the book said that I shouldn’t since I wouldn’t know if something was broken. That it would be better for me to buy a new one. They said to start out with an less expensive one. Just to make sure I like to can . I also learned that certain tomatoes might not be acidic enough for just a water bath. In the book there is a chart you can use to show what foods can be used for each method. The methods are the water bath and pressure canning. It gives you nice tips like that. Like what to avoid and what is ok.
Reading the book Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide made me realize that canning isn’t as hard as I thought. I enjoyed the book because it broke the whole process of canning down into easy steps, including lists of what a person needs for different methods of canning. In this book, Rockridge Press lays out how to can and preserve from start to finish, and offers many delicious sounding recipes. This book also suggests that canning isn’t just easy and fun, but it helps those looking to save money while feeding their family quality, healthy foods. I like the thought of opening my cupboard in the winter and grabbing a jar of vegetables that I grew in my garden in the summer that still taste fresh and have been preserved. I definitely recommend this book for anyone who wants to start canning but feels overwhelmed by the process.
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