Amelia Jeanroy

I am an experienced canner and do some basic pressure canning. It is difficult to find resources for pressure canning, so I was excited to find this book at my local library. As I started looking through it, I was encouraged by the author’s claim to follow USDA guidelines (p.13). So I went to the vegetable that I have the most experience pressure canning—pumpkin—and found that the recipe is absolutely NOT SAFE according to all guidelines, including the USDA guidelines found online at the National Center for Home Food Preservation. The processing time is half the recommended time.

In addition to the safety concern, she includes salt in most of the recipes, without acknowledging that it is optional, which is a big deal to those of us who choose to can to reduce the sodium content in our diets. Also, most of the recipes are easily accessible in other places, and the few original recipes do not justify the expense of this book.

I would recommend the “Ball Complete Book of Home Preserving,” “The All New Ball Book of Canning and Preserving,” or Diane Devereax’s “The Complete Guide to Pressure Canning” instead.… (más)