Bests & Worsts Reviews from Amazon

This books main focus (380 pages of it) is jams, jellies, chutneys, and salsa recipes.....which are all done in water bath canner. There's not really a "how to can" section that I can see for beginners with the exception of one page of instruction in the pressure canner section. It's pretty basic. The "getting started" section just tells you what equipment you'll need; canner, jar lifter, lids and jars, etc. Pressure canning only covers from page 381-410. There is one recipe for red meat, one recipe for white meat, one recipe for fish, which all say pretty much the same thing.....shove meat in jar, add water/broth, put lid on and process. Same process for the very few veggies that are in here. (I posted a pic of that table of contents.) There is one spaghetti sauce w/meate recipe, one beef stew recipe, a beef in wine sauce recipe, one chili recipe, and one chicken soup recipe. That pretty much covers the pressure canning section. I am returning this book as I was hoping for something that covered meals and more meat recipes. And also a dill pickle recipe that doesn't take two days. The recipes are in metric and US measurements. Overall, this book doesn't offer me any more than the small blue Ball book that came free with my canner years ago. One would think as long as Ball jars have been around, they would have gotten a little more creative in their canning recipes. Also, for anyone wondering, canning recipes is the only "preserving" in this book. It does not touch on any other kind of preservation, (drying/dehydrating, smoking, freezing, dry canning, freeze drying) as the title might suggest.