Stocking Up III: The All-New Edition of America's Classic Preserving Guide

Rating:
Summary: not accurate should not be used
Review: I've been canning by water bath method for 30 years and not killed anyone in my family, infact the whole family canned by this method. I brought your book to bring myself up to date and tried some of your recipes and followed your timing and and all the foods went bad. This year I went back to the old book and so far everything is fine. I know some things have changed over time but find your book unreliable.

Rating:
Summary: This is the first book I recommend to my reader's.
Review: Stocking Up III is a concise guide for the beginning to experienced home food preserver. All methods are discussed, some in detail. One caution: the canning and pressure canning times need updating.

Rating:
Summary: This is the first book I recommend to my reader's.
Review: Stocking Up is a thorough and practical guide to preserving AND cooking. It gives useful recommendations for the best preserving methods for specific foods, with step-by-step directions. Moreover, it gives many imaginative recipes for dealing with seasonal garden surpluses. Why not combine all those fresh ingredients into a hearty soup or main dish (to be savored on a cold January evening) rather than freeze them separately? I would rank this as comparable to the classic Putting Food By.

Rating:
Summary: An invaluable reference for gardeners who love to cook!
Review: Stocking Up is a thorough and practical guide to preserving AND cooking. It gives useful recommendations for the best preserving methods for specific foods, with step-by-step directions. Moreover, it gives many imaginative recipes for dealing with seasonal garden surpluses. Why not combine all those fresh ingredients into a hearty soup or main dish (to be savored on a cold January evening) rather than freeze them separately? I would rank this as comparable to the classic Putting Food By.