The end of summer is, for many, the beginning of the big-time canning season. If you're a canning wannabe or have found yourself in a preserving pickle, all the info you need is in <B>Canning & Preserving for Dummies</B> by Karen Ward. I'm not exaggerating the Dummies approach can turn you into a canning smartie even if you've never opened a Mason jar. You get the basics first: step-by-step instructions, with an emphasis on safety, for each technique (water bath canning, pressure canning, freezing and drying). You'll learn how to get your gear in gear and put your fears to rest. Unmistakable Dummies icons point out tips and shortcuts, information truly worth repeating, potential problems and the interesting technical stuff, and you'll find a whole section of troubleshooting tips, should trouble bubble up. Oh yeah, there are recipes too and good ones for fresh-picked fruit, sweet spreads, condiments, pickles, sauces, salsas, syrups, soups and stocks.

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