Pros: Beginner level canning; uses produce available to American cooks
Cons: No fun pictures; few gourmet recipes
Best part of any canning book, to me, is it's ability to explain a little science. Canning is like an onion: you must read book after book to slowly peel the layers, and examine each one for its nugget of wisdom. This book really helps one understand the differences between using sugar and honey. Great resource!