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Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide (Inglese) Copertina flessibile – 16 giu 2013

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4,5 su 5 stelle 257 recensioni clienti su Amazon.com us-flag |

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Amazon.com: 4.5 su 5 stelle 257 recensioni
113 di 114 persone hanno trovato utile la seguente recensione
3.0 su 5 stelle Errors in the recipes 25 luglio 2014
Di Donna - Pubblicato su Amazon.com
Formato: Copertina flessibile
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.
60 di 62 persone hanno trovato utile la seguente recensione
4.0 su 5 stelle Great 22 settembre 2013
Di Amazon Customer - Pubblicato su Amazon.com
Formato: Formato Kindle Acquisto verificato
When I tried canning the first time, I thought I could find the information I needed for free on the Internet. What I found was not as complete as the information included in this book. For example, the author here describes in detail how to prepare jars, lids, and bands for the canning process; this was something I was unclear about the first time I tried to can on my own.

The list of recipes is pretty extensive and includes pickles, jams, and apple butter. Also included are things I didn't know you could can, like chicken soup and chili. It also explores the differences between water bath canning and pressure canning, and lists all the supplies needed for both.
85 di 89 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle Great introduction to canning at home! 3 luglio 2013
Di cdsnj03 - Pubblicato su Amazon.com
Formato: Formato Kindle Acquisto verificato
I think canning is a great idea, I freeze lots of food in my deep freezer but an extended power outage pointed out the problem with that solution so I thought about canning. Having no experience at all, I needed a book that would lay it out step-by-step and this is the book for me.

The book is divided into two sections for water bath and pressure canning (I didn't even know the differences until I read this book) with equipment lists, appropriate usages and recipes for both types. The author points out practical and safety factors to consider when buying your canning equipment (new/used, sizes, etc) that I wouldn't have thought of myself. Now I'm less afraid of canning and feel that I can do it without risking my family's health!

The book has many recipes to try from the expected items such as jelly, jam and spaghetti sauce to things I never realized you could can such as ground beef and chicken to have on hand as the base for a variety of meals. Great tips to set up a pantry full of canned items and be prepared for the next multi-day power outage!
44 di 46 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle For beginners--a good tutorial 9 dicembre 2013
Di Joanna D. - Pubblicato su Amazon.com
Formato: Formato Kindle Acquisto verificato
This book has excellent explanations of both water bath canning and pressure canning. It goes over Botulinum clostridium, the bacteria that causes botulism poisoning (and also provides the botox for face-freezing wrinkle treatments.) It's important to understand about acid environments, that some bacteria produce toxins and grow without oxygen, and can cause fatalities even with a small serving. After you read this, you'll be able to realize what foods can be water bath packed (acid foods, high sugar fruits) and what foods need pressure canning (soups, vegetables, low acid fruits, etc.)

Some recipes are high in sugar because the sugar acts as a preservative. So some fruits have sugar syrup and jams have sugar to let the gelling process happen with pectin. (The ratio of sugar to pectin is important.) There are some great recipes like honey-pear jelly (finally a use for a lot of pears.) But I got this more as a reference for canning rather than for the recipes. It is truly for beginners to understand about canning.
12 di 12 persone hanno trovato utile la seguente recensione
2.0 su 5 stelle Eh... 5 settembre 2014
Di Vancouver Jay - Pubblicato su Amazon.com
Formato: Copertina flessibile Acquisto verificato
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?

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