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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Canning & Preserving › Stocking Up: The Third Edition of America's Classic Preserving Guide › Stocking Up: The Third Edition of America's Classic Preserving Guide Reviews

Stocking Up: The Third Edition of America's Classic Preserving Guide Reviews

jamlady

Bible for a Homesteader

Posted

Pros: Thorough presentation of all sorts of preservation processes. Well-written

Cons: No illustrations. Not advanced for canners who appreciate luxury preserves.

 This tome has been revised and updated many times.  I own several renditions.  I have always appreciated the science it presents, as well as the thorough attention it gives to all manner of preservation.  I.e., root cellars, dehydration, freezing.  Even how to make head cheese!  There are some small diagrams of how to build root cellars, etc., but no fun "foodie" shots of preserves, chutneys, etc.  I enjoy knowing WHY certain food preservations techniques work, and how to manipulate them to perform their best for me.  This is a great book for any canner.
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Canning & Preserving › Stocking Up: The Third Edition of America's Classic Preserving Guide › Stocking Up: The Third Edition of America's Classic Preserving Guide Reviews