Bests & Worsts Reviews from Amazon

Seriously? Spicy pickled okra with cherry tomatoes and pearl onions? How about roasted eggplant and pepper puttanesca sauce? Habanero carrot butter, anyone? I needed a book that provides processing times and pressures for garden produce and home-grown meats. I have a huge family, and I can at least 500 quarts annually. I’m not canning to get my creative jollies. I need convenient data from a reputable source. This book is full of weird recipes no one will use, no one in my family would touch. It lacks important information. I guess Pinterest will continue to be my go-to source for food preservation information. Goodness!! But, I hate wading through the life stories of bloggers to find out what pressure to use for sweet corn in pints.