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Posted January 9, 2012
Canning Experience Necessary
This book is chucked full of recipes, ones you may never thought of like Cataloupe pickles or mincemeat made the old-fashioned way with real meat or even how to can Headcheese (kind of an old time Spam) or even your own TABASCO sauce!... BUT you will need some canning experience to update the canning methods to meet the new recommendations from the USDA - some ways mentioned are out dated, some of the poundage for pressure canning is too high or too low, but an experienced canner should be able to spot the errors made in the past and "fix" them to meet our modern knowledge. Don't skip this book just because it's old, or because it states old-fashioned ideas. But do be prepared for small charts which are hard to read - I have the Nook version which I access through a computer so I can get around the small images but those who buy the paperback may wish to either enlarge them on a copy machine or get a really good magnifier glass
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Posted October 1, 2013
Posted May 3, 2013
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