Get CANNING! : The Complete Guide to Preserving: Fruits, Vegetables, Meats, and Meals in a Jar, Along With the Knowledge and Supply List to Do It Safely! is a book on how to can your own food. Book length is 157 pages. The cover was beautiful, but it misled the reader. The first time I skimmed through the book, I noticed it lacked pictures! How are you going to write a guide to preserving food without any pictures? The book is billed as a "complete guide" but you still have to look up the basic items you would expect in such a book. Let's start with the supply list. Digital scales, for example, are obvious. However, other supplies, such as a Kraut Pounder or Pickelhelix, can seem foreign to someone unfamiliar with canning processes. Despite the fact that each supply is explained, you shouldn't have to go to the internet to see what they look like.
Introduction
Chapter 1: Fermenting - High In Probiotics
- Health Benefits of Fermented Foods
- Tool List
- Fermentation Method
Chapter 2: Water Bath Canning - Easy Way To Get Canning
- Benefits of Water Bath Canning
- Tool List
- Water Bath Canning Method
- Safety Tips
Chapter 3: Pressure Canning - No Pressure Here! We Got You!
- Pressure Canning vs. Water Bath Canning
- Tool List
- Pressure Canning Method
- Safety Tips
Chapter 4: Storage - Tips And Tricks To Keeps Your Bounty For The Long Haul
- Storage Temperatures
- How To Store Jars
- Storage Space Options
- Root Cellar Storage
- Chapter 5: Fermented Recipes
Chapter 6: Water Bath Canning Recipes
Chapter 7: Pressure Canning Recipes
Chapter 8: Meals In A Jar Recipes
Conclusion
References
Here we are again with pictures. Chapter one discusses fermintation. It is great to discuss fermentation, but it is even better to show examples of fermented foods. An example of a fermented starter should be shown. As it stands, it seems like the author just slapped this book together just to publish something without taking the time to make it a true resource for users. In your discussion of fermentation crocks vs jars, ceramic vs glass, and then sealed vs un-sealed you lost me. This is not helpful if I have no knowledge of canning but really want to learn. PICTURES! Compare and contrast the positives and negatives of each. Display pictures of the fermentation process before and after. Again, pictures of the fermentation process. My interest in the book has completely waned at this point. Further reading does not interest me at all. In this case, I would seek out a book that provides plenty of pictures to accompany the information being presented.
There were also several aspects of the book that bothered me, such as the format, font, font size, etc. There is a lack of uniformity in the font throughout the book. Both the format and the font size vary throughout the book. Some sections are bolded and italicized while others are just bolded. The margins are all over the place. Chapter 3 contains an inconsistent step-by-step process. It consists of 21 points. The third is bolded and in a different font than the others. There are several points with justified line spacing, while others have normal line spacing.
In my reviews, I try very hard to be positive. I normally write positive reviews, but I also feel that I owe my readers honest reviews. I would not recommend this book. There was no time spent planning, executing, or presenting this book to interested readers who are eager to learn more about canning.
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